Tajine of beef and olives... | Mevrouw Stip...

Tajine of beef and olives...

Stew meat but different.. That's what you could call this dish... A Moroccan stew of course has a different herbal mixture but the technique of baking, quenching and slow cooking is used here just like with stew.

Surprising in taste and tasty spicy... The ingredients are for about 4 to 5 people. I make my stews in a cast-iron wok with lid of pottery but you can also put this in a large pot or pot with lid.


1 kg of beef cut into cubes

2 onions or 1 large onion

Ras el hanout

Garlic 2 cloves

Tomato paste, 1 can


olive oil

Black olives, pitted, about 200g

2 red peppers, removed from the skin

1 zucchini



Agave syrup or honey

A small dash of cream or milk

4 hard-boiled eggs



Put a big shot of olive oil in the pan...

Fry the onion until transparent...

Add the meat and lightly fry.

Add the chopped garlic...

Sprinkle 2 tablespoons of breed tbsp hanout over the meat and stir so that it bakes with.


Extinguish the whole with a little water.

Add the tomato paste and a little agave syrup.

Stir well and add the drained olives.

Put the lid on the pan and simmer for about 1 hour on a low heat. Once in a while stirring ensures that nothing burns at the bottom of your pot.


The peppers cut into pieces and zucchini can now be. Add a little coriander and pepper to your taste.

Cover back on the pan and continue to simmer... until the paprika is soft and the meat almost falls apart.

Watch the video here... xxx

Just before serving, stir in a little cream and finish with the hard-boiled eggs.

Serve with bread, rice or fries

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