Beef Tagine

Name: Beef Tagine
Ingredients: Vegetable cooking spray; 2 teaspoons olive oil; 1 1/2 pounds lean boneless shoulder roast, cut into 2-inch cubes; 1 1/2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained; 1/2 cup canned no-salt-added beef broth, undiluted; 2 teaspoons peeled, minced gingerroot; 1 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 2 cloves garlic, minced; 2 cups sliced carrot; 2 medium zucchini; 1/4 cup pitted, chopped kalamata olives; 6 cups cooked couscous (cooked without salt or fat)

16 ingredients

3 steps

Ingredients

Vegetable cooking spray
2 teaspoons olive oil
1 1/2 pounds lean boneless shoulder roast, cut into 2-inch cubes
1 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
1/2 cup canned no-salt-added beef broth, undiluted
2 teaspoons peeled, minced gingerroot
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 cloves garlic, minced
2 cups sliced carrot
2 medium zucchini
1/4 cup pitted, chopped kalamata olives
6 cups cooked couscous (cooked without salt or fat)

Directions

1

Coat a Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add meat, and cook until browned on all sides, stirring often. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
2

Return meat to Dutch oven; sprinkle with flour, salt, and pepper, tossing well. Add tomatoes and next 5 ingredients; stir well. Add carrot; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.
3

Cut zucchini in half lengthwise; cut each half crosswise into thin slices. Add zucchini and olivesto meat mixture; simmer 20 additional minutes or until meat and vegetables are tender. Serve over couscous.