Curated and considered for the modern primal life

Spice It Up: Adobo Beef Tagine (Whole30 modification)

Posted on August 31, 2016 by Alyssa Cassidy

Spice It Up: Adobo Braised Beef

Teeny Tiny Spice company make the most delicious blends of spices for preparing any dish you can imagine. Their spices are a collection of flavors from around the world, bringing exotic tastes into your kitchen without having to fumble through a hundred different seasonings and spices. 

Their recipe site is also a great place of inspiration for their blends. I've made more of them than I can count and every one has been a home run. 

(you could do this dish with any of their blends)

I mimicked the process for their beef tagine recipe in my kitchen this week, instead using their Ethopian Berbere blend as my flavoring. The results were delicious- SPICY, but subtly sweet, from the addition of fruit and a touch of honey. 

What's a tagine?

Traditional tagine is a North African preparation of a dish that involves a special earthenware pot for cooking it. Using a heavy, large, cast iron pot with lid mimics the method, and yields comparable results (kind of like braising!) Because you'll be using a lid, the steam returns back into the dish as it's cooking, thus you can cook a large batch with just a little bit of water. When I first heard this, I imagined the meat would come out very chewy, and hard, yanno- like boiled chicken (ek!) But this low and slow cooking method produces a melt in your mouth, tender finish, and is perfect to serve atop your favorite veggies or some cauli-rice.

Here's how to make it

For this simple beef tagine, you will need:

1 lb beef stew meat, or chuck steak, chopped

1 tbsp Teeny Tiny Spice Ethopian Berbere

1 tbsp Pure Indian Foods Ghee

1 roughly chopped onion

1.5 cups water

1 tbsp Heavenly Organics Honey (omit if on Whole30!)

Salt to taste

Optional: raisins, dates, pistachios, currants, almonds

In a large pot with lid, preferably a cast iron pot, heat the ghee until completely melted.

Toss in the onions and stir to coat with ghee. Let onions cook for a few moments, then sprinkle in a tablespoon of the spice blend. (For spice lovers, add 2 tbsp.) 

Next add the chopped beef and stir well. After cooking for a minute, add 1.5 cups water to the pot and bring to a boil, stirring well.

Cover and cook on the lowest heat setting for about an hour and a half, checking halfway to make sure water still remains. If water is completely gone, add a little more until cook time is over.

For the last 15 minutes, cook without the lid, adding 1 tablespoon of honey and stirring well.

This should leave you with just a little bit of a thick sauce, that is perfect for serving over the meat and veggies.


Posted in paleo, recipe, whole 30, whole30



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