Beef tagine with spinach and olives | Women's Weekly Food
Take your beef stew to the next level with this delicious beef, spinach and olive tagine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 1.2 kilograms beef blade steak, trimmed, chopped coarsely
- 1 brown onion (150g), chopped finely
- 2 cloves garlic, crushed
- 1 teaspoon ground allspice
- 1 teaspoon dried chilli flakes
- 1 pinch saffron threads
- 410 grams canned crushed tomatoes
- 1/2 cup (125ml) beef stock
- 300 grams spinach, trimmed, shredded coarsely
- 1/2 cup (60g) seeded green olives
- 2 tablespoons thinly sliced preserved lemon rind
- 1/3 cup (45g) coarsely chopped, roasted unsalted pistachios
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