Beef tagine sounds fancy, right? So, imagine you’re hungry, tired, and staring at that one last chunk of beef in the fridge. You’ve tried every typical beef dish under the sun and just want something—anything—a bit different. Sound familiar? Maybe you even want to skip making a mess, which… I totally get. If you’re often stuck in a rut like me, beef tagine is that super-easy dinner magic you didn’t know you needed. If you love discovering new beef recipes, you’ll want to keep reading and maybe even take a peek at everything you need to know about beef bacon and why you’ll love it. Seriously, it’s that good.
What is a Tagine?
Okay, weird word, I know. “Tagine” is actually two things. First, it’s this cool clay pot Moroccans use for slow-cooked stews; second, it’s the name for the stew itself. You definitely do not need a fancy tagine pot—your regular Dutch oven or any deep pan will work just fine.
The whole point is letting your beef and veggies hang out and mingle with a truckload of warm spices like cumin, cinnamon, and ginger. The meat gets ultra-tender because it cooks slow and low. And if folks tell you they’re not into Moroccan food, trust me, they’ll be singing a different tune after this one.
Think of it as a beef stew with some sass. There’s sweet, there’s savory, there’s a little hit of spice. Sounds like chaos? It just…works. It’s one of those throw-it-all-in and let-the-pot-do-the-work dishes.
“No clue what a tagine was last month, but now it’s my go-to for cold nights. It tastes like a cozy blanket, in a bowl.” — Neighbor Sam
What Cut of Beef to Use
Let’s keep it real. You don’t need anything fancy—the humble chuck roast is it for beef tagine. I know people swear by brisket or stewing beef, but in my kitchen, the best tagine always starts with a good old chuck roast cut into chunky cubes. Why? Because it’s cheap, pretty flavorful, and all the marbling melts into the sauce as it simmers.
I always grab what’s affordable. Sometimes it’s even “stew beef” pre-cut at the store. If you’ve ever made pot roast and the meat just sort of falls apart? That’s the dream texture. Don’t use steak, though. It’ll get weird and tough. The longer you cook, the better—this isn’t one of those quick dinner deals where you’re done in twenty minutes.
If you only have brisket or shank, go for it. I wouldn’t be precious about these cuts. Just keep the chunks decent-sized to avoid a stringy stew. Truth be told, the flavor is in the simmer, not in the price tag.
Step by Step Instructions
Here we go. No stress, just real talk.
First, dice an onion. Heat a splash of olive oil in your pot (medium-high) and toss in the onion with a pinch of salt until soft. Next, throw in your beef cubes, let them brown a bit on all sides—don’t overcrowd, or you’ll just steam them.
Add garlic (a couple of big cloves, chopped). Here’s where it gets fun: toss in your spices. I mix up cumin, coriander, cinnamon, turmeric, black pepper, paprika, and ground ginger. Like, a teaspoon each except cinnamon, which you want less of.
Pour in about a cup of beef broth (just enough to not quite cover the meat). Throw in some diced tomatoes, too. If you’re going the extra mile, add a handful of chopped dried apricots or raisins. Cover and let it all cook slow—low heat, about 2 hours. Stir a few times, peek if you’re curious.
When the meat is stupidly tender, it’s done. Easy as that. I sometimes forget about it, honestly, and it turns out even better. The house smells like a five-star restaurant.
Add Ins & Substitutes
Everybody thinks beef tagine has to be all traditional. Not true. You can totally play.
If you hate dried fruit (my cousin does), just toss in some chopped potatoes or even sweet potatoes for that hint of sweet. Prefer it spicy? Sprinkle in a little cayenne or chili flakes. No beef broth? Use chicken or even water, but add a bit more seasoning.
You can swap out beef for lamb, make it with ground beef in a pinch, or bulk it up with chickpeas if you want it heartier without a ton of extra meat. Sometimes I add carrots, even a can of drained chickpeas late in the cooking for extra oomph.
You seriously can’t mess it up unless you burn it. If that happens, maybe order takeout and try again tomorrow.
How to Serve
This is the fun part, promise. Beef tagine is basically an excuse to go carb-heavy. Best ways to serve it?
- Over fluffy couscous (classic, taste-of-Morocco situation)
- Piled onto plain white rice (less fancy, still awesome)
- With hunks of crusty bread, to soak up the sauce
- Topped with fresh herbs or a squeeze of lemon for a zingy finish
I sometimes just eat mine straight from the pot. Nobody’s looking.
Common Questions
Can I throw this in a slow cooker?
You bet. Sear your meat and onions on the stove, then dump everything in the slow cooker on low for 6-7 hours.
What if I don’t have every spice?
Fake it till you make it. Use what you’ve got. The flavors blend together, so missing one won’t kill the dish.
How do I store leftovers?
Fridge for up to 3 days, or freeze it. Tastes even better the next day, no joke.
Does it have to be beef?
Nope, tagine is flexible. Try lamb, chicken, or veggies. It all works.
Can kids eat beef tagine?
Absolutely. Just go easy on the spicy stuff if they’re fussy.
You Have to Try This Beef Tagine
If you’ve made it this far, you basically just stepped into Moroccan home-cooking. Here’s the thing—beef tagine isn’t stressful, it’s not even tricky. With a few pantry spices and cheap beef, you can put a cozy, flavor-packed dinner on the table tonight. For even more dinner inspiration, check out beef tagine from GypsyPlate or my running list of beef recipes. And if you’ve never tried “beef bacon,” now’s a good time to read up about it, just for fun. Moroccan food at home? Nailed it. Try it once and you’ll wonder why you waited so long.
Beef Tagine
Ingredients
Method
- Dice the onion and heat a splash of olive oil in your pot over medium-high heat.
- Toss in the onion with a pinch of salt and sauté until soft.
- Add the beef cubes and brown them on all sides, avoiding overcrowding.
- Add the chopped garlic and mix in the spices: cumin, coriander, cinnamon, turmeric, black pepper, paprika, and ground ginger.
- Pour in the beef broth until just covering the meat.
- Stir in the diced tomatoes and optional dried apricots or raisins.
- Cover the pot and cook on low heat for about 2 hours.
- Stir occasionally and check tenderness of the meat.
- The dish is ready when the meat is very tender.
Notes
Beef Tagine
Ingredients
Method
- Dice an onion.
- Heat a splash of olive oil in your pot over medium-high heat and toss in the onion with a pinch of salt until soft.
- Add the beef cubes, letting them brown on all sides without overcrowding.
- Add the chopped garlic and then toss in your spices.
- Pour in about a cup of beef broth, just enough to not quite cover the meat.
- Include diced tomatoes and if desired, apricots or raisins.
- Cover the pot and let everything cook on low heat for about 2 hours, stirring occasionally.
- When the meat is tender, the dish is finished.
