Beef Tajine with Potatoes and Vegetables

Ingredients

• 800g / 2lbs beef (shoulder or leg), cubed
• 3 tbsp ghee (clarified butter)
• 3 onions, cut into thin strips
• 3 cloves of garlic, finely chopped
• 100g / 4oz root vegetables, trimmed and diced
• 2 tbsp tomato purée
• 3 tomatoes, trimmed and diced
• 300ml / ½ pint beef stock
• 3 tbsp Herbaria “Tajine Marrakech”
• 200g / 7oz potatoes, peeled and diced
• Herbaria “Sicilian Rock Salt” from the mill
• Herbaria “Trio Noir” pepper blend from the mill
• Tajine (Moroccan clay pot) or roasting tin

Heat tajine. Melt the ghee, add the onions and garlic, sauté until golden. Add the beef and cook until all liquid has evaporated and the meat is lightly browned. Add the vegetables, cook briefly, then stir in the tomato purée. Stir in tomatoes, beef stock and “Tajine Marrakech” and cover. Pour cold water onto the lid, and cook over a low heat for 1½ hours. Add the diced potatoes and cook covered for another 10 minutes covered. Season with salt and pepper and serve.