One-pot Pulled Beef Tagine
with Butternut Squash and Feta Cheese
Originating from Morocco, this stew is named after the earthenware pot in which it is cooked.
Cals 512 · Prot 33 · Carbs 62 · Fat 19
Low Carb
30 min
Originating from Morocco, this stew is named after the earthenware pot in which it is cooked.
Cals 512 · Prot 33 · Carbs 62 · Fat 19
Low Carb
Ingredients
Tagine
Pulled beef
200 Grams
Red onion
1 Piece
Butternut squash
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Ginger garlic paste
15 Grams
Harissa paste
20 Grams
Smoked paprika powder
2 Grams
Turmeric powder
2 Grams
Cinnamon powder
1 Gram
Water
150 ML
Tomato passata
200 Grams
Dried apricots
14*
50 Grams
Feta cheese
4*
50 Grams
Fresh coriander
15 Grams
Lemon
1 Piece
Almond flakes
1*2*
30 Grams
Allergens
*14 Sulphur Dioxide, *4 Milk, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2141 / 512 |
| Fats (g) | 18.8 |
| of which saturated (g) | 5.1 |
| Carbohydrates (g) | 62 |
| of which sugars (g) | 20.6 |
| Fibers (g) | 13.6 |
| Proteins (g) | 33.2 |
| Salt (g) | 4.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the red onion.
- Peel the butternut squash, slice it in half and, using a spoon, remove the seeds.
- Chop the squash into bite-sized pieces.
2 Fry
- Heat a pot over a medium-high heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt and fry for 5 min.
- Add the ginger garlic paste, harissa paste (spicy!), smoked paprika, turmeric and cinnamon.
- Fry for 1 min further.
Tip! Sensitive to spice? Go easy on the harissa paste.
3 Simmer
- Add the measured water, tomato passata and butternut squash.
- Bring to a boil, reduce the heat to medium and simmer, covered, for 10-12 min.
4 Prep garnish
- Meanwhile, roughly chop the apricots.
- Crumble the feta.
- Pick the coriander leaves.
- Slice the lemon into wedges.
Tip! Toast the almond flakes in a hot dry pan until they become browned and crunchy.
5 Add beef
- Add the pulled beef and apricots to the tagine and simmer, uncovered, for 5 min further.
Tip! Add a splash of water if the stew is too thick.
6 Serve
- Divide the Beef Tagine amongst bowls and top with the coriander, feta, almond flakes and a squeeze of lemon.
Tip! This one reheats well! Have the leftovers for lunch the following day.
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