Baby Carrot and Beef Tagine
This recipe is best when you have just-harvested carrots from the farmer’s market or your own garden. If you want to make it totally vegan, you can sub in coarsely chopped portobello mushrooms for the beef. Just add 1 or 2 tablespoons additional olive oil to the mushrooms when browning and slow cook for half the time.
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.
Nutrition
Calories: 736kcal
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