Beef Tagine with Green Olives

(Elena Mayberry)

1 1/2 lbs. stew beef, trimmed & cut in 1" pieces

1 t. paprika

1 t. cayenne pepper

1 t. cinnamon

1/2 t. ground pepper

2 cloves garlic, crushed

4 T. olive oil

2 T. tomato puree

4 shallots, quartered

1 large potato, cut in 1/2" cubes

2 large carrots, cut in 1/2" cubes - I use the equivalent in baby carrots

8 oz. canned chopped tomatoes

2 T. chopped parsley

little salt

1/2 c. pitted green olives

Put the 5 spices, garlic, 2 T. olive oil and tomato puree in a zip lock bag.  Knead to mix together.  Add beef to bag, close and knead to cover the meat with spices.  Put in refrigerator overnight.

The next day - Heat the remaining oil and saute shallots, potatoes and carrots until they begin to change color.  Remove from pan.  In the same pan, fry the marinated meat until sealed on all sides.  Return vegetables to the pan and add canned tomatoes, any remaining marinade, parsley and salt.  Cover and cook over low heat 3-4 hours until beef is tender.  Stir in olives and allow 15 minutes to heat through.  This works very well in a crockpot.