Beef & Walnut Tagine


bowl with beef stew    walnuts in shell and nutcracker on wooden board

Looking for some dinner inspiration? Perhaps give this Thomson Family Beef and Walnut Tagine recipe a try with our Hamill Shiraz.



500g blade steak
250g bacon
1 brown onion, diced
2 cloves garlic, finely diced
1 handful raisins
1 sprig thyme
1 small bay leaf
1/2 teaspoon cinnamon
4–5 allspice
3–4 whole peppercorns
3/4 green pepper, diced
1 celery stalk, sliced thinly
1 handful of walnuts, roasted and roughly chopped
1/3 cup Worcestershire sauce
1/2 cup red wine
Beef stock
Olive oil
Flat leaf parsley to taste
Coriander (or use celery leaves) to taste


  1. In a tagine heat the oil. Brown the meat in batches, remove from the pan and keep warm.
  2. Add the bacon to the tagine, brown slightly then add the onion, garlic, raisins, thyme, bay leaf, allspice and peppercorns. Sauté until the onion is just translucent, stirring occasionally.
  3. Return the meat to the tagine and add the Worcestershire sauce, red wine and enough beef stock to cover the ingredients. Simmer for an hour or until steak is tender. If more liquid is needed as it cooks, add more red wine.
  4. Just before serving add the green pepper, celery and a good handful of walnuts. Warm through. Serve garnished with equal amounts of chopped flat leaf parsley and coriander. Serve with cous cous or mashed potatoes.

Note: If you don’t have a tagine, a casserole dish will suffice.


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