Beef Tagine with Green Olives

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This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 


Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

Beef Tagine with Green Olives 


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.

Chap Chee (Korean Mixed Vegetables with Beef and Vermicelli Noodles)

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This recipe and others can be found in the following article:

 Oodles and Oodles of Asian Noodles

by Nancy Gerlach, Food Editor Emeritus 


  • 3/4 pound flank or sirloin steak, trimmed and thinly sliced against the grain in strips 2-inches wide

  • 1/4 cup dried wood ear mushrooms

  • 4 ounces vermicelli noodles

  • 3 tablespoons vegetable oil

  • 4 cloves garlic, sliced

  • 1 tablespoon grated ginger

  • 4 green onions, finely chopped including some of the greens

  • 4 Thai chiles, stems removed, minced or substitute serrano or jalapeño chiles

  • 1 small carrot, julienne cut in 3-inch long pieces

  • 1 small red bell pepper, julienne cut in 3-inch long pieces

  • 1 1/2 cups chopped fresh spinach

  • 1/2 cup straw mushrooms

  • 1/2 cup bean sprouts

  • Garnish: Chopped fresh cilantro

  • Toasted sesame seeds




    • 1/4 cup soy sauce

    • 2 tablespoons sugar

    • 1 tablespoon sesame seed oil

    • 1/2 teaspoon freshly ground black pepper


    • 1 tablespoon soy sauce

    • 1 tablespoon sugar

    • 1 green onion, chopped

    • 1 teaspoon minced garlic

    • 1 teaspoon sesame seed oil


  • Instructions

    Combine all the ingredients for the marinade in a bowl and add the beef. Toss to coat and marinate at room temperature for 30 minutes.

    Place the wood ears in a bowl and cover with warm water. Allow the mushrooms to steep for 30 minutes to soften. Drain the mushrooms and discard the water.

    Cook the noodles according to the directions on the package, drain and keep warm.

    Combine all the sauce ingredients in a bowl and stir to mix.

    Heat a wok or heavy skillet over medium-high heat, add the oil and when hot, add the meat and quickly stir-fry until browned, about 2 minutes. Remove and keep warm.

    Add the garlic and ginger to the wok and stir-fry until fragrant. Add the onions and chiles and stir-fry for an additional 2 minutes. Next add the carrots, bell peppers, and spinach and stir-fry for 2 more minutes.

    Stir the sauce into the wok and add the noodles. Continue to stir-fry until the noodles absorb the sauce. Return the beef and cook until all ingredients are hot.

    To serve, place the Chap Chee on a large serving platter, garnish with the cilantro and sesame seeds and serve with the kimchi on the side.

    Barbecued Beef Ribs, Chipotle Texas-Style

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    This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.


    For the Ribs:

    3 pounds beef ribs
    1 Bottle Chipotle Texas Sabroso Southern Rib Rub, buy here
    Soak pecan wood chips in water

    For the Sauce:

    6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here
    1 medium onion, chopped
    3 cloves garlic, chopped
    2 tablespoons vegetable oil
    1 cup tomato sauce
    2 cups beef broth
    1/4 cup cider vinegar
    Juice of 1 lemon
    1 tablespoon prepared mustard
    1 tablespoon brown sugar
    1/2 teaspoon dried oregano
    1/8 teaspoon ground habanero chile
    Freshly ground black pepper



    Rub the ribs with the Southern Rib Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker.

    To make the sauce, saute the jalapeños, onions, and garlic in the oil in a skillet until soft. Place the mixture in a blender and puree until smooth.  Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened.

    Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals.  Cook the ribs indirectly, covered, for about 45 minutes turning several time.  Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn.

    Teriyaki Beef

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    This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.


    1 (1 1/2-pound) top round steak
    1 cup teriyaki marinade 
    (see recipe, located here)


    Partially freeze the steak to make slicing easier. Cut the meat, across the grain, into slices 1/8-inch thick. Place the slices in a zippered storage bag and add 1/2 cup of marinade. Seal and refrigerate for several hours or overnight.
    Remove the meat from the marinade and drain. Prepare the grill for medium-high direct cooking. Brush the steak strips with marinade and grill, 2 to 3 inches from heat, for 1 minute. Turn and cook 1 minute longer. Serve with reserved warmed marinade.

    Beef Strips with Hot Chile

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    The beef in this dish is coated with egg white, and should be stir fried very quickly so it will remain tender. Eating the red chile pod pieces is not recommended.


    Beef Strips with Hot Chile


    1 pound fajita-style beef strips
    2 tablespoons cooking oil
    1 egg, separated, reserving the white
    1/2 cup dried red chile pods, coarsely chopped
    2 tablespoons fresh ginger, peeled and chopped
    1 tablespoon chopped scallions
    1 teaspoon white sugar
    1 tablespoon soy sauce
    1/2 teaspoon salt


    In a bowl, mix the beef with the salt and egg white until coated.

    Heat the oil in a wok or skillet and add the beef, stir frying until the pieces no longer stick together. Add the chile, ginger, and scallions and fry until the meat is cooked through. Add the sugar and soy sauce and turn until the meat is coated. Spoon out the mixture and put it into a serving bowl. Serve over cooked white rice.