Moroccan Tanjia Stew
Experience the flavors of Morocco with this savory and tender beef stew cooked in a clay pot, spiced with cumin, coriander, preserved lemon, and made rich with argan oil. Slow-cooked with layers of aromatic herbs, vegetables, and spices, this dish is perfect for chilly nights and gatherings.
ingredients
- 3 lbs beef chuck, cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 preserved lemon, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/2 cup argan oil
- 2 cups beef stock
- 3 bay leaves
- 4 sprigs fresh parsley
- 4 sprigs fresh cilantro
- 4 sprigs fresh thyme
- 1/2 cup water
- Salt, to taste
steps
- 1.
In a large bowl, mix together beef, onion, garlic, lemon, spices, and argan oil. Marinate for at least 1 hour or overnight in the fridge.
- 2.
Preheat the oven to 300°F. Place the herbs on the bottom of a tanjia pot or a Dutch oven.
- 3.
Add the marinated meat and pour in the beef stock. Cover tightly with foil or the lid and place in the oven for 5-6 hours.
- 4.
After 5-6 hours, remove from oven and remove the foil. Add water if needed and cook for an additional 30 minutes until meat is tender.
- 5.
Serve hot with couscous, bread, or rice.
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