Beef and Sweet Fennel Tagine

Serves: 6
Preparation Time: 25
Cooking Time: 540


  • 750g lean Quality Mark beef or lamb for casseroling
  • ¼ cup Moroccan seasoning
  • 2 tsp minced garlic
  • 1 tsp salt
  • ¼ - ½ tsp saffron threads, (optional)
  • ¼ cup oil
  • 1 onion or leek, peeled, finely diced
  • 2 waxy potatoes, unpeeled and finely diced (or parsnips)
  • 1 large bulb fennel, trimmed and finely diced
  • 1⁄2 ½ cup currants
  • 2 green chilies, deseeded and diced
  • 2 cups Campbell’s Real Stock - Beef (reduce to 1 ½ cups if cooking in the slow cooker)
  • Sugar Glazed Pears (optional):
  • 2 pears
  • Knob of butter
  • 2 tbsp sugar


  1. Pre-heat the oven to 140°C or pre-warm the slow cooker if using.

  2. Cut the meat into 2cm cubes and toss in the Moroccan seasoning, garlic, salt, saffron if using, and oil. Cover and set aside for 15 minutes.

  3. Brown the meat in a hot, lidded, ovenproof frying pan over a moderate heat, being careful not to burn the spices. Add the onion or leek, potatoes or parsnips, fennel, currants, chilies and stock. Stir and cover.

  4. Bake in the pre-heated oven for 1 ½ -2 hours or until the meat is tender. Alternatively, cook in the slow cooker for 5-7 hours on low. Serve with Sugar Glazed Pears, couscous and winter vegetables.

  5. Sugar Glazed Pears: Cut 2 pears into 6 pieces each and pan-fry in a generous knob of butter, turning until golden on all sides. Sprinkle over a tablespoon or two of sugar and turn over a low heat until tender.


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