Quick and easy to assemble this is such an easy recipe. All you really need to do is mix the ingredients in a large casserole pot, cover and cook in the oven at a low heat. I am cheating slightly by using a jar of caramelised onions in the mixture but it does make a fabulous store cupboard ingredient for so many recipes. If you have time then gently cook a batch of red onions in a little ghee, coconut butter or olive oil with a dash of coconut sugar.  This can be stored in the fridge or even frozen for using later in recipes.

I have added chopped kale to this recipe but choose any leafy greens. It is also a great way to sneak in additional vegetables – chopped carrots, sweet potato, butternut squash, mushroom quarters are all delicious additions. For more paleo recipes see my new ebook Healthy Paleo Recipes.   This is delicious served with cauliflower mash


Lazy Beef & Vegetable Tagine


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Time – Information to follow soon.

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  1. Preheat the oven 150C , gas mark 2
  2. Put all the ingredients except the kale in a casserole dish. Stir well and place the lid on.
  3. Bring to a simmer on the hob then put in the oven and cook for 2 hours.  Stir occasionally during cooking. At the end stir in the greens and allow the heat to wilt the greens before serving.

Did you Know?

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Serves 6-8

  • 1kg lamb or beef cut into chunks (use cheaper cuts if wished, shoulder, leg, chuck steak etc)
  • 1 head of garlic separated into cloves
  • 150g black olives, pitted
  • 3 carrots, sliced
  • 100g jar caramelized onion or onion chutney
  • handful of mushrooms, quartered
  • 1 small sweet potato, peeled and cut into chunks
  • 4tbsp capers
  • 1tsp ground coriander
  • 2tsp ground cumin
  • 1tsp ground ginger
  • 1 75cl bottle red wine or stock
  • Large handful of chopped kale, spinach or leafy greens chopped