MarocMama

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One Pot Beef and Quince Tajine for #SundaySupper One Pot Beef and Quince Tajine for #SundaySupper

I’ve been seeing a lot of fall pictures from my friends on Facebook. The changing leaves. Kids Halloween costumes. Pumpkin spice everything. I sniffle a little and feel a bit sad that I don’t think I’ll see much of fall this year. The olive trees don’t change colors, no trick or treating to prepare for, and pumpkin spice is only a memory.  When I talked to my mom yesterday I heard my niece say “grandma, I need my jacket.” Pfff jackets? My kids aren’t even in long sleeve t-shirts yet! I do keep reminding myself that when the snow starts falling back home, and I’m still in flip flops I’ll be the one smiling.

The theme for this week’s #SundaySupper is one pot meals and for me fall is the perfect season for warm soups, stews, and casseroles. Warm and comforting with minimal clean-up required. Most days, the last thing I want is something hot to eat but a good tajine is the perfect fit for any day. It’s quince season here and I’ll admit the first time I saw these for sale at the market I thought they were really deformed apples. Quince, like figs, are not something that often appear in the Midwest.

Quince

See just some ugly apples right? No, this is a quince. Don’t eat them raw – ask me how I know. Basically these make me think of a sweet potato and apple if they got married and had a baby. But they really have to be cooked to get the flavor to come out.  If you’ve never tackled cleaning one, here’s how.  I first cut around the edges, the same way I do with a mango.  There is a core and seeds in the center.

Inside of a Quince

If you have a really sharp knife you can probably cut right down the middle, but my good knives haven’t arrived yet so I’m working with sub par knives right now.  Next peel the skin off using a paring knife or a vegetable peeler.  The skin comes off just like the peel of an apple.  I like to keep the quince pieces a little bit bigger but you can cut them into whatever size you want. I make this in a tajine pot, but you could also make it in a large, dutch oven or pressure cooker (just cook the meat and quince separate).

Beef and Quince Tajine

One Pot Beef and Quince Tajine for #SundaySupper

Ingredients

  • 2 lbs beef (bone-in pieces if possible)
  • 1 large onion diced
  • 3 cloves of garlic grated
  • 2 Tbsp vegetable oil
  • 1 Tbsp butter
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp red pepper (you can add more for a spicier dish)
  • 1 1/2 tsp cumin
  • pinch of saffron threads crumbled
  • 2 quinces, cut, peeled, and cored
  • 2 Tbsp honey
  • 1 cup of water

Instructions

  • This recipe is to be made in a tajine.
  • In the bottom of a tajine add 2 Tbsp vegetable oil and 1 Tbsp butter. Heat on low heat.
  • Add diced onion and grated garlic.
  • In a large bowl mix cinnamon, salt, red pepper, cumin, and crushed saffron threads. Mix with 1 cup of water.
  • Coat pieces of beef in the spice mixture.
  • Place beef in the bottom of the tajine. Reserve the marinade.
  • Cut, core and peel quince then add to the top of the beef.
  • Pour the remaining marinade mixture over the quince and beef.
  • Cover the tajine and cook for 45 minutes - 1 hour, occasionally checking the water to make sure there's enough liquid in the dish.
  • When the meat is cooked through and starting to fall apart. Drizzle the top of the quinces with honey. You may need to add more depending on how sweet your quinces are.
  • There should be liquid remaining in the tajine.
  • Eat using crusty bread to break apart the pieces and soak up the juices.
http://marocmama.com/2013/10/beef-and-quince-tajine.html

Need more inspiration? The #SundaySupper team has come up with some really great one pot dishes to keep your stove busy all fall (and winter) long!

“Take the chill off” Chilis, Soups, and Starters

“Put meat on your bones” Stews

“Make room for seconds” Main Dishes

“Can’t say no” Desserts

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm

Sunday Supper

ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

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Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

  • Sarah Reid, RHNC (@jo_jo_ba)

    October 9, 2013 #7 Author

    how unique! love it

    Reply

  • priscilla

    October 7, 2013 #8 Author

    Yum! And by coincidence, a friend of ours is giving us his hand-me-over tajine that he bought in Morocco a few years ago. Can’t wait to try it out!

    Reply

  • Bmpermie

    October 7, 2013 #9 Author

    I love quinces but have only cooked them as wonderful deserts, slow pot roasted or as jelly. Thanks for a great idea.

    Reply

  • Amy Kim (@kimchi_mom)

    October 7, 2013 #10 Author

    I just saw quince last week at the market. I’ll pick some up this week and experiment! Thanks for sharing!

    Reply

  • Tara

    October 6, 2013 #18 Author

    Hmm, never had the chance to try quince, that looks like such a great meal though.

    Reply

  • Family Foodie

    October 6, 2013 #19 Author

    I’ve never thad a quince, but I am so intrigued. I will definitely have to try making this soon!

    Reply

  • Constance @FoodieArmyWife

    October 6, 2013 #20 Author

    I have never had quince, but with your description, I think I need to give them a try!

    Reply

  • Dorothy at Shockingly Delicious

    October 6, 2013 #21 Author

    I know how you know not to take a bite raw, because I did that once (and only once)!

    Reply

  • Liz

    October 6, 2013 #22 Author

    Your tagine sounds amazing! And thanks for explaining about how to prep quince :)

    Reply

  • The Wimpy Vegetarian

    October 6, 2013 #23 Author

    Oh I just love the quinces in your lovely tajine!

    Reply

  • Stacy

    October 6, 2013 #24 Author

    I would never have thought to use quince in a savory dish, Amanda! It’s commonly made into jams, at least in the UK. I can’t wait to give this a try when I start seeing them in the stores here. I should have told you! Always take at least one good knife, well-wrapped, in the suitcase! Sorry!

    Reply

  • Jennifer @ Peanut Butter and Peppers

    October 6, 2013 #26 Author

    I have never had a quince, now I need to try it! Your dish looks delish!!

    Reply

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