Beef, Root Vegetable, and White Bean Tagine Recipe | James Beard Foundation

Ingredients

• 2 1/2 pounds beef stew meat, cut into 1 1/2-inch pieces
• Kosher salt
• 3 tablespoons extra virgin olive oil
• 2 medium yellow onions, thinly sliced
• 2 garlic cloves, smashed
• 1 medium parsnip or turnip, diced
• Half of a bunch cilantro, stems and leaves separated and finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon freshly grated ginger
• 1 teaspoon harissa paste
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 cinnamon stick
• Large pinch (about 1/8 teaspoon) saffron threads
• Freshly ground black pepper
• 1 quart beef stock
• 1 (15 ounce) can white beans, drained and rinsed
• 1 cup pitted dried dates, thinly sliced
• 1 preserved lemon, pulp removed, skin thinly sliced
• Chopped toasted almonds, for garnish
• Cooked couscous, for serving (optional)