This is not quite the recipe I'd intended :-( but I was taking care of a sick kiddo this morning, so my husband helped get dinner into the crockpot and also took the liberty of adding his own flavors and leaving others out. :-) The traditional recipe calls for a small amount of cinnamon, but my hubby is of the firm opinion that cinnamon, nutmeg and the like belong only in desserts. Ah, well, another day I'll share the traditional recipe and you can see for yourself that main dishes are missing out if they don't include these spices. ;-)
4 lbs beef round steak
1 tsp black pepper
1 tsp ground ginger
Salt to taste
1 white onion, halved and thinly sliced
4 garlic cloves, thinly sliced (dh used 1 tbsp garlic powder)
2 tsp balsamic vinegar (dh's addition)
1 tbsp Worcestershire sauce (dh's addition)
3 medium tomatoes, chopped, or a 16-oz can whole tomatoes, drained and chopped
4 small brown potatoes, chopped into 1-1/2 inch chunks
1/4 cup flat-leaf parsley, minced
1/3 cup cilantro, minced
Season the meat on both sides with salt and pepper if you wish, for more flavor. Place the meat in the bottom of a 6-quart crockpot. Layer the garlic, onion, potatoes and tomatoes. Sprinkle the vegetables with the seasonings, vinegar and Worcestershire. Set the parsley and cilantro aside in the fridge until near the end of the cooking time. Cover with the lid and cook on low for 6-8 hours. About half an hour before serving time, sprinkle the fresh herbs over the vegetables and gently mix, slightly. Replace the lid and let the flavors combine.
Serve with crusty country bread, or over rice or couscous, with a green salad and a simple dessert.
After we eat dinner, I'll set aside enough for lunch leftovers tomorrow, then package separate amounts for the other meals using these leftovers
And if you're interested, here's some info about traditional tagines
-- I've got a Tunisian-style tagine in mind now after reading this!