Beef and Veal: Beef and Veal Casseroles: Beef Marrakesh

Slow-cooked tagine beef with fragrant Moroccan spices and fruit.

Author: CalorieKing
Date: December 27, 2012

Serves: 4 person(s)
Yield: 4 x 4-1/2 oz servings

Preparation Time: 10 mins
Cooking Time: 2 hrs 30 mins


    1 Tbsp olive oil
    1 onion, sliced
    1 1/2 lb diced lean casserole beef *
    2 tsp crushed garlic
    1 Tbsp ground cumin
    1 Tbsp ground coriander
    1 Tbsp ground turmeric
    1/4 tsp ground cinnamon
    1/4 cup raisins (sultanas), unpacked
    1/2 cup apricot nectar
    1/2 cup beef stock


    Heat a little oil in a deep-sided pan on high and fry onion until browned. Remove and put aside.

    Heat a little more oil on high. Brown beef in small batches, removing each batch before adding the next. Return beef and onion to pan. Add remaining ingredients, stirring to combine.

    Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1-1/2 hours for beef round and 2 hours for other recommended cuts. Stir occasionally.

    Season to taste. If casserole needs thickening, boil with lid off for 10 to 15 minutes.


    * Recommended Cuts: Prepare diced casserole beef from boneless, trimmed, lean shin [gravy beef], chuck, skirt or round.

    Serve with couscous and roasted bell pepper. Garnish with toasted almonds.

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:323 cals
Kilojoules:1,351 kJ
Fat:10.8 g
Carbohydrates:17.0 g
Protein:39.0 g
Cholesterol:71.5 mg
Sodium:178 mg
Saturated Fat:3.1 g
Fiber:1.9 g
Calcium:72.0 mg
Total Sugars:11.0 g

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