Beef Tagine with Root Vegetables, Celery, Potatoes, Fennel and Peas

Description

Our Beef Tagine with Root Vegetables is a rustic and flavorful creation that celebrates the flavors of the Moroccan earth. Tender pieces of beef, slowly simmered until perfectly tender, are accompanied by a garden of carefully selected vegetables. Celery brings its delicate aromatic notes, potatoes their creamy comfort, while fennel offers a subtly fragrant hint of anise. Peas, added at the end of cooking, sprinkle everything with their springtime sweetness and vibrant color. The sauce, deeply perfumed with spices and enriched with the juices of the root vegetables, coats each bite with a comforting warmth. This generous dish embodies the ethos of Moroccan terroir: simple ingredients, transformed by patient cooking into a symphony of complex and nourishing flavors.

Ingredients

• Selected beef (scoter or hut)
• Celery
• Potatoes
• Fresh fennel
• Peas
• Onions
• Fresh garlic
• extra virgin olive oil
• Cumin
• Ginger
• Sweet paprika
• Turmeric
• Thyme
  
• Black pepper
• Fresh parsley
• Fresh coriander
  

Preparation

This tagine is prepared using the traditional Moroccan method. The meat is first browned with onions to develop its aromas, then simmered over very low heat in a clay tagine with finely measured spices. The root vegetables and celery, cut into generous pieces, are added in stages according to their cooking time: the firmest ones first, then the fennel halfway through cooking to maintain its texture while releasing its characteristic aromas. The peas join the tagine at the end of cooking to preserve their freshness and vibrant color. The whole thing simmers for at least 3 hours, allowing the meat to become incredibly tender and the vegetables to absorb the flavors while maintaining their integrity. This culinary patience is the key to the harmony of flavors and the perfect texture of each ingredient.

Nutritional Values ​​(per 450g serving)

• Energy: 460 kcal
• Protein: 35g
• Carbohydrates: 38g
• of which Sugars: 10g
• Lipids: 20g
• of which saturated fatty acids: 5g
• Dietary fiber: 9g
• Sodium: 650mg

Conservation and Use

Store in the refrigerator between 0°C and 4°C. Consume within 3 days of production and within 24 hours of opening. To reheat, pour into a saucepan and heat over low heat for 8-10 minutes, stirring gently, or in a preheated oven at 150°C for 15-20 minutes. Can be frozen on the day of purchase for extended storage of up to 2 months.

Tasting Tips

This complete and balanced tagine stands on its own thanks to the diversity of vegetables it contains. Ideally, serve it in a warm dish, simply accompanied by traditional bread to savor its delicious sauce. A drizzle of extra virgin olive oil and a few fresh cilantro leaves added just before serving will further enhance its complex aromas. This dish is particularly appreciated during the cooler seasons for its comforting and nourishing character. It is an excellent choice for weekend family meals, inviting sharing in the pure Moroccan tradition.

Allergens

Contains celery. Prepared in a certified Lamehadrin Kosher kitchen where no dairy products are used.

Origin

This recipe draws inspiration from the culinary traditions of Morocco's mountainous and rural regions, where nourishing dishes made with seasonal vegetables are favored. The combination of these root vegetables with peas reflects the importance of local produce in authentic Moroccan cuisine. In the Judeo-Moroccan tradition, this type of complete and balanced tagine was often prepared for Shabbat family meals, combining respect for tradition with a celebration of local produce. The presence of fennel, particularly popular in Mediterranean cuisine, also reflects the diverse influences that have enriched Moroccan gastronomy over the centuries.