Name: Beef tagine with spinach and olives
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1.2 kilogram beef blade steak, trimmed, chopped coarsely; 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 1 teaspoon ground allspice; 1 teaspoon dried chilli flakes; 1 pinch saffron threads; 410 gram canned crushed tomatoes; 1/2 cup (125ml) beef stock; 300 gram spinach, trimmed, shredded coarsely; 1/2 cup (60g) seeded green olives; 2 tablespoon thinly sliced preserved lemon rind; 1/3 cup (45g) coarsely chopped, roasted unsalted pistachios

Beef tagine with spinach and olives

Take your beef stew to the next level with this delicious beef, spinach and olive tagine.

Ingredients

1 tablespoon olive oil

1.2 kilogram beef blade steak, trimmed, chopped coarsely

1 brown onion (150g), chopped finely

2 clove garlic, crushed

1 teaspoon ground allspice

1 teaspoon dried chilli flakes

1 pinch saffron threads

410 gram canned crushed tomatoes

1/2 cup (125ml) beef stock

300 gram spinach, trimmed, shredded coarsely

1/2 cup (60g) seeded green olives

2 tablespoon thinly sliced preserved lemon rind

1/3 cup (45g) coarsely chopped, roasted unsalted pistachios

Method

1.Heat half the oil in 6-litre (24-cup) pressure cooker; cook beef, in batches, until browned. Remove from cooker.

2.Heat remaining oil in cooker; cook onion, garlic and spices, stirring, until onion softens. Return beef to cooker with undrained tomatoes and stock; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 15 minutes.

3.Release pressure using the quick release method; remove lid. Stir in spinach, olives and preserved lemon; simmer, uncovered, until hot. Season to taste. Serve tagine sprinkled with nuts.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Preserved lemons, a prominent ingredient in North African cooking, are salted lemons bottled for several months; the flavour is salty, unique and perfumed.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy