The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Slow-cooked British Beef Tagine with Cranberries, Kale & Quinoa
Our melt-in-your-mouth slow-cooked British beef is ideal for a speedy tagine. Our version is enriched with warming harissa, sweet plump cranberries and dark green, leafy kale. Serve with a side of quinoa to soak up all the deliciousness.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 1 onion (use half)
- 2 tbsp tomato purée (use half)
- 140g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 80g sliced kale (use half)
- 110g baby tomatoes (use half)
- 40g dried cranberries (cranberries, apple juice concentrate, sunflower oil)
- 80g quinoa (use half) (quinoa (100%))
- 1 handful of fresh coriander (use half)
- 2 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tsp ground cumin (use half)
- 4cm fresh ginger (use half)
Nutritional Information
Calories: 688
Protein: 41g
Carbs: 74g
Fat: 27g
Ingredients
- 1 handful of fresh coriander
- 40g dried cranberries (cranberries, apple juice concentrate, sunflower oil)
- 80g sliced kale
- 2 tbsp tomato purée
- 275g 8 hour slow cooked beef (beef, garlic puree, salt, tapioca starch, onion powder, thyme, black pepper.)
- 2 garlic clove
- 110g baby tomatoes
- 4cm fresh ginger
- 80g quinoa (quinoa (100%))
- 1 onion
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tsp ground cumin
Nutritional Information
Calories: 556
Protein: 40g
Carbs: 56g
Fat: 20g
Slow-cooked British Beef Tagine with Cranberries, Kale & Quinoa
Our melt-in-your-mouth slow-cooked British beef is ideal for a speedy tagine. Our version is enriched with warming harissa, sweet plump cranberries and dark green, leafy kale. Serve with a side of quinoa to soak up all the deliciousness.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a grater & a measuring jug
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Meanwhile, pick the woody stalks from the kale
- Add the kale in the final 2 mins of the quinoa cooking, then drain together. Toss with a pinch of salt
Start the tagine
- Meanwhile, finely chop the onion and garlic. Finely chop or grate the ginger. Halve the tomatoes
- Heat the large frying pan with 1/2 tsp oil on medium heat. Once hot, add the onion, garlic and ginger and cook for 4-5 mins, until softening. Add the cumin and cook for 1 min
Build the dish
- Stir the tomatoes, tomato puree and harissa into the onion pan
- Add the beef (and its juices) and 100ml water (50ml for 1 person). Simmer for 4-5 mins until the sauce has thickened
Last bits & plate up
- Roughly chop the coriander, then stir it through the tagine, along with the cranberries. Season with salt and pepper
- Serve into bowls alongside the quinoa and kale
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