This Moroccan beef stew or in this case beef tagine is out of this world delicious!
Moroccan beef tagine is a hearty and flavourful dish that pairs well with couscous or crusty bread.
The slow cooking process allows the flavours to meld together, resulting in a deliciously tender and aromatic stew. If you have a tagine, use it for this one. If not, you can also cook it in any pot that has a tight fitting lid.
About this beef tagine recipe.
I purchased a tagine for this recipe. I wanted one for some time and finally broke down and bought one!
Traditionally, tagines are used to cook stews in Morocco and other North African countries. The cone lid holds the steam while the beef stew cooks. As the steam evaporates and turns to water, the liquid drops back into the stew and flavours it even more.
Although tagines are great for cooking this recipe, you could use any pot with a tight fitting lid and the same thing will happen. So you really want to make this beef tagine recipe regardless of what pan you have.
What makes this recipe so good?
Moroccan beef tagine is a traditional Moroccan dish characterised by tender pieces of beef cooked with a variety of aromatic spices, vegetables, and fruits in a cone-shaped earthenware pot called a tagine. The slow cooking process in the tagine helps to tenderize the meat and infuse the dish with rich flavors.
There is so much that goes into this slowly cooked beef stew. You will love how all those flavours go together to make what is currently my favourite beef stew.
There is another ingredient that you really want to make which is ras el hanout spice blend. I have written the recipe so that you don’t need it but homemade ras el hanout will really make your beef tagine amazing.
Is this recipe difficult?
Not at all! In fact, you will find beef tagine really easy to prepare. All you need is about 90 minutes and you could be feasting on this today!
How long can you store beef tagine in the fridge?
I made this for a party my wife and I were having. We prepared this beef tagine and also an Ethiopian beef tibs stew two days before serving.
You can keep your beef tagine in the fridge for about 4 days. In fact, as the stew or stews rest in the fridge, the flavours develop and your beef tagine will be even better.
Can you freeze this stew?
Yes and it freezes really well for up to 6 months. Then all you need to do is let it defrost completely and slowly heat it up in a pot until hot.
If you decide to freeze your beef tagine, be sure to freeze it in portion sizes that are convenient for you.
Pro Tips
1. Choose the Right Cut of Beef: For a tender and flavourful beef tagine, it’s important to select the right cut of beef. Look for cuts that are well-marbled with fat and suitable for slow cooking, such as chuck roast or beef stew meat. These cuts have enough fat and connective tissue to break down during the long cooking process, resulting in tender and succulent meat. Trim excess fat from the meat before cooking to avoid greasiness in the finished dish.
2. Layer Flavors with Spices and Aromatics: The key to a delicious beef tagine is layering flavours with a variety of spices and aromatics. Use the spices I suggest in the recipe below or about 4 tablespoon of ras el hanout. Additionally, sautéing onions, garlic, and tomatoes in olive oil before adding the meat and spices helps to develop a rich and fragrant base for the beef tagine. Don’t be afraid to experiment with different spices and aromatics to tailor the flavor profile to your liking.
3. Slow Cook with Care: Patience is key when making beef tagine. Slow cooking allows the flavours to meld together and the meat to become tender and juicy. Once all the ingredients are added to the tagine or pot, cover it with a lid and cook over low heat for at least 1.5 hours, or until the beef is fork-tender. Resist the temptation to rush the cooking process by increasing the heat, as this can result in tough meat and unevenly cooked vegetables. Instead, simmer the tagine gently until everything is cooked through and the flavors have developed to their fullest
Step by step photographs
Get all your ingredients weighed out and prepared before you start cooking.
Season the meat with salt and pepper. Only fry as much meat as you can fit in your pan in one layer. You will probably need to fry the meat in batches.
Be sure to brown the meat completely. Then transfer to a plate and set aside.
Fry the chopped onion in a little olive oil over a medium heat for about 5 minutes. Then add the chopped garlic.
Stir in the ground spices which in this case is ras el hanout.
Stir in the chopped tomatoes and fry for about a minute or two to break the tomatoes down.
Return the cooked meat to the pot and stir it in to coat with the other ingredients in the pan.
Add the dried apricots and raisins to the pot and stir the in.
Pour the beef stock in a bring to a simmer.
Then cover the pot and simmer on a low heat for about 45 minutes.
After 45 minutes of stewing, the meat will be almost tender enough to eat. Add the potatoes and carrots and cover the pan to simmer for another 20 to 30 minutes.
Check the meat, potatoes and carrots to ensure they are tender. Season with salt and pepper to taste and garnish with parsley or coriander (cilantro). Serve with lemon wedges at the table.
You are going to love this one. Enjoy!
Moroccan Beef Stew (Beef Tagine)
You can use the spices suggested in the recipe card of for best results, try making ras el hanout. My recipe makes about 5 tablespoons and you will need about 4 tablespoons for this Moroccan beef tagine. You can add the remaining ras el hanout to this couscous to serve with the beef tagine.
Ingredients
- 3 tbsp light olive oil
- 900g (2lbs.) beef stewing meat, cut into bite sized chunks
- 2 onions, finely chopped
- 5 cloves garlic, minced
- 2 tomatoes, diced
- 6 - 8 dried apricots
- 3 tbsp raisins
- 1 tbsp tomato puree (paste)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika or cayenne chilli power
- Pinch of saffron threads (optional)
- 750ml 3 cups) beef stock
- 2 carrots, sliced into 10cm thick rounds
- 1 large potato, peeled and diced into bite sized chunks
- 1 x 400g tinned (canned) chickpeas (garbonzo beans)
- Salt and pepper to taste
- 4 tbsp coriander (cilantro) or parsley, finely chopped
- 2 lemons, quartered
- 4 tbsp slivered almonds
Instructions
- Season the beef chunks with salt and pepper. Heat the oil in a large saucepan or tagine over a medium-high heat and add the seasoned beef. Lower the temperature to medium and fry the meat to brown it for a couple of minutes, stirring regularly so that the meat gets evenly browned all over. If necessary, fry the meat in two batches to avoid overcrowding the pan.
- Transfer the browned beef to a plate and set aside.
- Now, using the same pan, add a little more oil if needed and then fry the onions for about 5 minutes or until soft and translucent. Then stir in the minced garlic and fry it for a further minute.
- Stir in the diced tomatoes, tomato paste, ground cumin, ground coriander, ground cinnamon, ground ginger, paprika or chilli powder. If you have homemade ras el hanout on hand, you could substitute four tablespoon of ras el hanout instead of adding all the ground spices. Homemade ras el hanout is better as it is roasted and freshly ground.
- Stir the spices into the onion mixture and continue cooking for a few minutes to break down the tomatoes.
Return the beef to the pan along with any meat juices left on the plate and add the dried apricots and raisins. Pour in the beef stock and bring it all to a simmer. - Reduce the heat to low and cover the pan to stew for about an hour. After an hour, your beef will be much more tender but not quite tender enough. Add the cubed potatoes, carrots and chickpeas (garbonzo beans) and stir them in.
- Cover the pan again for another 30 minute to simmer gently or until the meat, carrots and potatoes are deliciously tender. You should check the stew from time to time and add a little more stock or water if it is getting too dry.
- Season with salt and pepper to taste and stir in a pinch of saffron threads if you like. Simmer for another couple of minutes and then serve, garnished with the coriander (cilantro) or parsley, the almond flakes and quartered lemons which can be squeezed over the top at the table to taste.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 360Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 653mgCarbohydrates: 36gFiber: 6gSugar: 12gProtein: 18g
Mieke
Wednesday 3rd of April 2024
Made this today together with the Couscous mentioned in the recipe. Was exactly like you wrote: amazing and absolutely delicious! Have already sent the recipe to my friends and family. Keep these sort of recipes coming please!
Dan Toombs
Thursday 18th of April 2024
Thank you so much. Great you enjoyed it so much, I plan on writing more of that sort of recipe over the next few months. Dan