1 1/2 pounds stewing beef, cut in 1-inch pieces
1 teaspoon ground paprika
1 teaspoon ground cayenne chile
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cloves garlic, crushed
1/4 cup extra-virgin olive oil
2 tablespoons tomato puree
4 shallots, quartered
1 large potato, cubed
2 large carrots, diced
1 can chopped tomatoes
2 tablespoons chopped fresh flat leaf parsley
1/2 cup pitted green olives
Mix the paprika, cayenne, cinnamon, ginger, and garlic in two tablespoons of the olive oil and tomato in a large bowl. Add the beef and toss to coat. Cover and marinate in the refrigerator overnight,
Heat the remaining oil in the bottom of the tagine or skillet and fry the shallots, potaotes, and carrots until they begin to color. Remove.
Add the beef and brown on all sides. Return the vegetables to the tagine along with the chopped tomatoes and any remaining marinade. Cover and cook over a low heat for 3 to 4 hours or until the beef is tender.
Add the parsley, season with salt, and stir in the olives. Continue cooking for 15 minutes.
Serve this tagine with plain couscous.