moroccan

Moroccan Beef Tagine with Fennel and Orange

Name: Moroccan Beef Tagine with Fennel and Orange
Yield: 1 serving
Cuisine: moroccan
Ingredients: 152 g beef stew meat, trimmed and cubed; 13 g olive oil; 179 g fennel bulb, thinly sliced; 90 g onion, thinly sliced; 108 g orange juice, freshly squeezed; 108 g water; 2 g cumin, ground; 0.45 g black pepper, ground; 0.9 g salt

This braised dish pairs beef stew meat, trimmed and cubed with fennel bulb, thinly sliced, orange juice, freshly squeezed and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

35 g Carbohydrates

36 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

152g beef stew meat, trimmed and cubed 380 kcal
13g olive oil 115 kcal
179g fennel bulb, thinly sliced 55 kcal
90g onion, thinly sliced 36 kcal
108g orange juice, freshly squeezed 51 kcal
108g water 0 kcal
0.9 tsp (2g) cumin, ground 8 kcal
0.22 tsp (0g) black pepper, ground 1 kcal
0.45 tsp (1g) salt 0 kcal

Cooking instructions

beef stew meatcuminblack peppersalt
Season the beef with salt, cumin, and black pepper.
beef stew meatolive oil
Heat olive oil in a small pot or tagine base over medium-high heat. Brown the beef 4-5 minutes, turning to color all sides.
fennel bulbonion
Add sliced onion and fennel. Cook 3 minutes to lightly soften.
beef stew meatorange juicewater
Add orange juice and water, scraping up any browned bits. Bring to a simmer, cover, and cook gently 45-60 minutes until the beef is tender (add a splash of water if needed).
salt
Uncover for the last 5-10 minutes to thicken the sauce slightly. Taste and adjust salt. Serve hot.