AK's Beef Tangine
- Number of Servings: 4
Ingredients
2 tsp chili oil 12.5 oz Lean stew beef, in bite-size pieces1.5 ounces red wine1 large eggplant, cut into 3/4" cubes1/4 cup Raisins1/2 Onion, chopped1 stalk Celery, sliced2 large Mushrooms, chopped1.75 cups canned, peeled plum tomatoes 1.5 fl oz Red Wine 1 tbsp Olive Oil Tangine spice mix (paprika, dried ginger, cumin, coriander, cayenne, etc.)
Cut up beef. Brown in large stainless skillet in chili oil. Deglaze pan with wine. Add other ingredients and bring to active simmer.
Heat olive oil in a deep pot over low med heat. Add spice mixture. Watch it. When its fragrant but before it burns, add contents of skillet and cover. Cook over low heat for an hour or more.
Serving Size: Makes 4 × 1.75 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SWIMMER531.
Heat olive oil in a deep pot over low med heat. Add spice mixture. Watch it. When its fragrant but before it burns, add contents of skillet and cover. Cook over low heat for an hour or more.
Serving Size: Makes 4 × 1.75 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SWIMMER531.
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 188.3 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.5 g
- Protein: 19.6 g
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