Annie & Skyler Our sweet but destructive chickens recently DESTROYED a carrot bed. ALL the plants were meticulously devoured, leaving the carrots underneath without their energy-producing green tops. So….it’s harvest time!
This beautiful bounty of small but lovely carrots inspired us to create a veggie-forward beef tagine that lets our carrot harvest be the star, while the beef plays a supporting role, adding savory, umami-rich notes that complement veggies’ natural sweetness. We also tossed in some chickpeas to boost the protein even more and make it extra hearty. An added bonus? The majority of the cooking is done in a slow cooker—which mimics the moist, gentle heat of a tagine cooking vessel—so this recipe scores big on convenience.
HOT TIP Bring the slow cooker outside in the summer. No need to add any extra heat to the house when it’s scorching out, are we right?
Ras el Hanout
This Moroccan-style spice mix is essential for a tagine. If you don’t have it on hand, you can stir some up yourself by combining:
1 Tbsp. paprika
1 Tbsp. cumin seeds, crushed, or ground cumin
2 tsp. fennel seeds, crushed
2 tsp. ground turmeric
2 tsp. ground coriander
1 tsp. black pepper
½ tsp. ground cinnamon
Spiced Rice The perfect serve-along for a tagine.
Rinse 1½ cups asmati or jasmine rice in a sieve to remove excess starch; drain well. In a medium saucepan combine rice, 1 Tbsp. veg oil, 1 tsp. ras el hanout seasoning, 1 tsp. salt, a pinch of crumbled saffron (optional), and 1 bay leaf. Cook over medium heat, stirring frequently, until fragrant, about 4 minutes. Add 2½ cups water. Bring to a boil, reduce heat to low, and simmer, covered, 15 minutes. Remove from heat and place a clean dishcloth or napkin under the lid. Let stand at least 10 minutes, then fluff with a fork.
Baby Carrot and Beef Tagine
Equipment
- 1 Slow cooker
Ingredients
- 1 to 1½ lb. beef stew meat
- 1 Tbsp. olive oil
- 2 Tbsp. Ras el Hanout spice mix (tip, above)
- 1 tsp. kosher salt
- 1 small leek or onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 3 cloves garlic, minced
- 2 lb. baby carrots, scrubbed and trimmed as needed
- 1 15-oz. can chickpeas, drained and rinsed
- 1 bay leaf
- 2 tomatoes, chopped
- 1 cup tomato puree or tomato sauce
- 2 to 3 Tbsp. chopped fresh parsley
- Hot cooked basmati or jasmine rice and/or flatbread, for serving
Instructions
- Toss beef with ras el hanout and salt. Heat olive oil over medium-high heat in a large skillet. Add beef and cook, stirring occasionally, until browned on all sides, about 10 minutes. Stir in leek, jalapeño, and garlic, then remove from heat.
- In a 4-quart slow cooker, combine carrots, chickpeas, and beef mixture. Add bay leaf and tomatoes to cooker. Cover and cook on High 4 hours or on Low 8 hours. Add tomato puree and parsley. Cover and let stand 5 minutes. Serve with rice and/or flatbread.
