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Beef Tagine

A cozy and flavorful Moroccan stew featuring tender beef and warm spices, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chuck roast, cut into cubes Can use brisket or stewing beef as substitutes.
  • 1 large onion, diced
  • 3 cloves garlic, chopped
  • 1 cup beef broth Can substitute with chicken broth or water.
  • 1 cup diced tomatoes
  • 1/2 cup dried apricots or raisins Optional, can omit or substitute.
Spices
  • 1 teaspoon cumin Add more for extra flavor.
  • 1 teaspoon coriander
  • 1/2 teaspoon cinnamon Less is more for cinnamon.
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger

Method
 

Preparation
  1. Dice the onion and heat a splash of olive oil in your pot over medium-high heat.
  2. Toss in the onion with a pinch of salt and sauté until soft.
  3. Add the beef cubes and brown them on all sides, avoiding overcrowding.
  4. Add the chopped garlic and mix in the spices: cumin, coriander, cinnamon, turmeric, black pepper, paprika, and ground ginger.
  5. Pour in the beef broth until just covering the meat.
  6. Stir in the diced tomatoes and optional dried apricots or raisins.
Cooking
  1. Cover the pot and cook on low heat for about 2 hours.
  2. Stir occasionally and check tenderness of the meat.
  3. The dish is ready when the meat is very tender.

Notes

Serve with couscous, rice, or crusty bread. Top with fresh herbs or a squeeze of lemon for added zing. Leftovers can be stored in the fridge for up to 3 days or frozen.