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Moroccan Beef Tagine

A rich and aromatic Moroccan stew made with tender beef, warm spices, carrots, and dried apricots slow-simmered to perfection.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Moroccan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Tagine
  • 2 pounds beef chuck cut into cubes
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 2 carrots sliced
  • 1 tablespoon tomato paste
  • 2 cups beef broth
Spices & Garnish
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt to taste
  • 0.5 cup dried apricots halved
  • 0.25 cup toasted almonds
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon honey optional
  • 1 tablespoon lemon juice

Equipment

  • tagine pot or Dutch oven
  • Wooden spoon
  • chef knife

Method
 

  1. Heat olive oil in a tagine pot or Dutch oven and sear beef cubes until browned on all sides.
  2. Add chopped onion and cook until softened, then stir in garlic and tomato paste.
  3. Add cumin, ginger, paprika, turmeric, cinnamon, pepper, and salt, stirring to coat the onions.
  4. Return beef to the pot and mix well with the spices.
  5. Pour in beef broth, cover, and simmer on low heat for about 60 minutes.
  6. Add carrots and dried apricots, then continue simmering for another 30 minutes until beef is tender.
  7. Stir in honey and lemon juice, garnish with toasted almonds and cilantro, and serve warm.

Notes

For deeper flavor, allow the tagine to rest 10 minutes before serving and pair with couscous or Moroccan bread.