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Ingredients
- Ingredients
- 2/3 cup honey
- 1 large lemon, juiced
- 2 firm pears, cores removed, cut into thick wedges
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 tablespoons olive oil
- 2 kg chuck steak, cut into 3cm cubes
- 2 brown onions, finely chopped
- 2 garlic cloves, crushed
- 3 cm piece fresh ginger, peeled, grated
- 3 to 4 tablespoons Masterfoods Moroccan Spice Blend
- 20 g butter
Preparation
Step 1
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
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Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.
Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.
Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.
Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see linked recipes).
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So yummy, a little time consuming though. The pears really make it!
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Whenever I make this for friends they rave about it and ask for the recipe... then they pass the recipe on to their friends! Absolutely amazing flavours, the sweetness of the pear is fantastic with the beef, even though it seems like an odd combination. Well worth the time.
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Great recipe! I made mine in a slow cooker (1hr on high, 3 on low), that combined with the fattier cut of meat made for an amazingly tender tagine. I doubled the pear content and next time will add chickpeas to balance the sugars. Also I used organic leatherwood honey which just made the whole thing pop...oh and I got my spices from the spice market for a more authentic flavour...for a relatively simple dish this one earnt me LOTS of praise ;)
i'm about to make this in a slow cooker too... just want to know exactly how you did it. did you just throw everything into the slowcooker on high for the first hour, then low for three more hours? or did you do the pears for the first hour, then add the sealed meat for the last 3? it's my first try with a slowcooker so i'd love some help!
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An absolute family favourite - I make it with chuck steak which just melts in your mouth - I add potatoes and a can of chick peas, so I don't have to make extras to go with it. Yum!
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This dish was superb - definitely worth 5 stars. The flavours were beautiful! Will definitely make again. I only used 1kg of rump beef (which melted in my mouth) and I served it with a couscous, baby spinach and chick pea mix and a big dollop of natural yoghurt. Absolutely divine!!
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Everyone loved this dish and came back for more - I was a bit short of liquid and had to add a bit more during the cooking but otherwise easy to make
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Was delicious and easy. I didn't need all of the stewed pear juice, and I only used 1kg of beef. I added toasted almonds at the end and made it in my tagine that I I got for my birthday. My boyfriend wanted seconds! Served with the pumpkin and chickpea salad, and cous cous.
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I have quite a new oven and i found that there wasnt enough liquid. I did add extra as i chucked in some steamed chunks of pumpkin. Was delicious, albeit a little dry.
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Terrific recipe; I also made it in a tagine on the stovetop, which reduced the cooking time considerably; ( looking closely at the picture today, looks like pinenuts should have been added at serving time, will add them next time)
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WOW WOW WOW! I got given a tagine for Christmas and was just browsing for a recipe to use up some spare beef, so had pretty average expectations. This was absolutely divine - can't believe I cooked it on a school night - this dish absolutely deserves to star at a dinner party! We usually don't like fruit and meat combinations but this was heavenly. I added some carrots as well because I love the texture of stewed carrots. Also - only used 1 kilo of beef and there was easily enough for 4 adults. Only gave this fantastic recipe 5 stars as I couldn't give it 10.
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This was a hit with the whole family. Pretty easy to make and everyone agreed that it's definitely a keeper! Actually cooked it in a tagine on the stove instead of a casserole dish in the oven, worked a treat! I used half the meat and served it with rice and it was plenty for a family of four.
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this was easy to make and delicious. I made it the previous day without adding the pears. Added pears prior to re-heating. will make again for sure.
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Question: how could i adapt this recipe to make it in a slowcooker? i got the idea from one of the comments.
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