Beef Tagine with Peas and Artichokes

Ingredients

• 1.3 kg (2.8 lb)beef stew meat
• 8artichoke hearts
• 250 g (9 oz)peas
• 2onions
• 1 tspginger
• 1 tspturmeric
• 1preserved lemon — optional
• 3 tbspolive oil
• 1 handfulcilantro, chopped
• 1 tspsalt

Method

1. In a large heavy-bottomed pot or traditional tagine, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the 1.3 kg (2.8 lb) of beef stew meat in batches to avoid overcrowding. Brown the beef on all sides, which should take about 5-7 minutes per batch. Remove the browned beef and set it aside.
2. Reduce the heat to medium and add 2 finely chopped onions to the same pot. Stir frequently, scraping up any browned bits from the bottom of the pot. Cook until the onions are soft and translucent, about 5 minutes. Add 1 teaspoon of ginger and 1 teaspoon of turmeric, stirring until the spices are fragrant and evenly coat the onions.
3. Return the browned beef to the pot, along with any accumulated juices. Add enough water to just cover the meat, approximately 4 cups. Stir in 1 teaspoon of salt. Bring the mixture to a gentle simmer, then cover the pot and let it cook for about 1 hour and 10 minutes. The beef should be tender and the broth aromatic.
4. While the beef is simmering, prepare the artichoke hearts by trimming any tough outer leaves and cutting them in half if they are large. After the beef has simmered, add the 8 artichoke hearts to the pot. Stir gently to combine, ensuring the artichokes are submerged in the liquid. Cover and cook for an additional 20 minutes.
5. After 12 minutes of cooking the artichokes, add 250 g (9 oz) of peas to the pot. Stir them in gently, then cover and cook for the remaining 8 minutes. The peas should be bright green and tender, and the artichokes should be soft but not falling apart.
6. To finish the dish, finely chop 1 preserved lemon, discarding any seeds, and stir it into the tagine along with a handful of chopped cilantro. Taste and adjust seasoning if necessary. Serve the tagine hot, allowing the flavors to meld together beautifully.