Beef Stew with Figs Red Wine and Olives

Michael Redbourn

Nazaré, Portugal

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Beef Stew with Figs Red Wine and Olives

Dinner was just fantastic.

I wanted to add more calcium to my diet and enjoy a great taste too.

So what to try?

Some figs, and the taste was just great !!!

Didn’t like the preserved lemons just a few weeks ago cut up small in this, they worked well with the sweet figs.


Beef Stew with Figs Red Wine and Olives

For a Tagine but can easily be adapted for a Slow Cooker

Makes 6 to 8 servings, about 8 1/2 cups

Prep time 10 minutes max

Cook time: 55 minutes

Total time: Around an hour in a tagine


1 kg or 2 to 2 1/2 pounds beef of round or lean stew meat, cut into 1 1/2-inch cubes
250g or 9 oz of figs
1 large yellow onion, chopped or sliced
1 cup full bodied dry red wine
1 390g / 14 1/2 crushed tomatoes, undrained – I just peel and chop fresh tomatoes.
1/2 cup of beef or vegetable stock
3/4 tsp of ground black pepper
1/2 to 3/4 cup of quartered or halved and pitted kalamata olives or whichever ones you have
2 large carrots sliced diagonally
2 cloves garlic, finely chopped or crushed
2 bay leaves
1/2 tbsp of sweet paprika
1/2 tbsp of cinnamon
1/2 tbsp of cumin
1/2 tbsp of ginger
3 strips of lemon zest approximately 2cm x 7 cm or 3/4- x 3-inch, or better still, preserved lemon
Chopped fresh thyme or parsley
Olive or vegetable oil

  • some chopped almonds

1 tbsp of ras el hanout and salt and pepper for a spice rub, and leave for a couple of hours or over night.


1 Remove the stems from the figs if there are any and cut them in half if they’re large and set them aside.
2 Sprinkle beef with salt and pepper and brown in a pan and set aside, about 5 minutes.
3 Sauté the onions and garlic in a pre-heated tagine along with the spices until the onion softens, about 5 minutes.
4 Add a tbsp or two of water if onions brown too quickly.
5 Add wine, the undrained tomatoes and simmer for a minute or two.
6 Add the meat, carrots, bay leaves, wine and lemon and enough beef or vegetable stock to half cover the meat, and cook on a low simmer for around 20 minutes with the lid on.
8 Add the figs and olives and simmer for maybe 20 minutes more.
9 Think about cooking the couscous, noodles, polenta, potatoes or whatever.
9 To serve, remove bay leaves and lemon zest but don’t remove the preserved lemons if you used them.
10 Sprinkle with thyme or parsley and the chopped almonds is you’re using them.
11 Serve with couscous, buttered noodles, polenta or steamed new potatoes

  • Remove strips of lemon zest (yellow part only) with a vegetable peeler.
  • If meat is tough then maybe brine it for 20 minutes before browning it.

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food recipe moroccan beef stew figs red wine

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