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Oven-Baked Beef and Root Vegetable Tagine

This flavorful beef and root vegetable tagine, inspired by North African cuisine, is baked to perfection for a comforting weeknight meal.

Main
Prep 20m · Cook 55m · Total 1h 15m
0 ingredients

The dish draws inspiration from the diverse influences of Portland's culinary scene and the rich, vibrant flavors found in Venezuelan cooking. The use of root vegetables reflects the seasonality of November in Belgium, while the baking technique ensures a tender, aromatic result. The blend of spices echoes the historical connections between North African and South American cuisines. Inspired by Judge Blocks National Guard From Portland and Says Trump Overstepped His Authority and Inside Trump’s Deportation of Venezuelans: Four Months in a Salvadoran Prison.

Instructions

  1. Preheat the oven to 180°C.
  2. In a large oven-safe pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
  3. Add the beef cubes to the pot, browning on all sides for about 5-7 minutes.
  4. Stir in the carrots, parsnips, canned tomatoes, vegetable broth, cumin, coriander, cinnamon, salt, and black pepper. Bring the mixture to a gentle simmer.
  5. Cover the pot with a lid and transfer it to the preheated oven. Bake for 45 minutes, or until the beef is tender and the vegetables are cooked through.
  6. Once cooked, remove from the oven and let it rest for a few minutes. Garnish with chopped parsley before serving.