Moroccan Beef with Garlic and Herb Mash

Full of warm and wonderful flavor, this dish, akin to a stew, will never fail to please a crowd.

What you will need:

1/4 C Moroccan Tagine spice mix
2 T tomato paste
2 C vegetable or beef broth
2 lbs beef, cut into bite-size cubes
2 C baby carrots, cut into halves
1 yellow or red onion, cut into pieces
2 baking potatoes or several golden/white potatoes
4 whole garlic cloves(skin on)
1/2 stick butter
salt/pepper
olive oil
1/2 C chopped flat leaf parsley and/or other fresh herbs

Season the beef with salt/pepper to taste.  Brown the beef cubes in a few tablespoons of olive oil in a large, high-sided skillet over med-high heat.  

Stir in the tomato paste and onions and saute' until onions are browning.

Deglaze the pan by adding the broth and stirring/scraping the bottom of the pan.




Stir in the Moroccan Tagine spice mix and carrots.  Cover and simmer on low until meat is tender - about an hour.

While your meat is simmering, make your mash.

Peal your potatoes (if desired) and cut them into even chunks.  Boil them with the garlic cloves until they are very tender - about 30 minutes. 

Drain off the water and squeeze the garlic out of the skins into the potatoes.
Mash the garlic, potatoes, and butter together and season with salt and pepper to taste.
stir in chopped parsley and/or other fresh herbs such as rosemary and thyme.

Spread mash onto a serving platter and pour the finished beef stew on top. Finish with some more chopped herbs for garnish.  Voila - a beautiful meal is served!

*Different cuts of meat and different varieties of potatoes take shorter or longer too cook. Test tenderness by sticking them with a fork. If there is any resistance - keep cooking! 

*If your stew seems to be getting too low on liquid, simply add more broth and cover to achieve desired sauce consistency. If your sauce seems too thin, crack the lid open on one side to allow some evaporation.