Beef With Peppers Tagine

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 - 1 1/2 lb beef stew meat
• 1 (15 ounce) can diced tomatoes
• 1 cup water
• 1 tablespoon parsley, finely chopped
• 1 tablespoon cilantro, finely chopped
• 1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 1 small beef bouillon cube
• 1/2 green pepper, cut into small strips
• 2 -3 potatoes, peeled & cut into strips

1. Heat the olive oil in a tagine over medium heat. Add the onion & beef, brown on all sides.
2. Pour the diced tomatoes into the tagine with the water. Add the bouillon, parsley, cilantro, & spices, stir until well blended. Cover with the lid & cook for 30 minutes over medium-low heat.
3. Sprinkle the peeled potato strips with pepper & paprika then add to the tagine along with the peppers. Cover with the lid & cook on low heat for an hour.
4. Check to see if the potatoes are tender. If not, recover & cook for additional 30 minutes.

olive oil, onion, beef stew meat, tomatoes, water, parsley, cilantro, hanout spice mix, salt, ginger, paprika, cumin, black pepper, green pepper, potatoes

Taken from www.food.com/recipe/beef-with-peppers-tagine-298665 (may not work)