Beef Tagine
A cozy Moroccan beef stew that combines aromatic spices, tender beef, and sweet dried fruits for a comforting meal.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes for tender, melt-in-your-mouth bites
- 2 tablespoons olive oil to create a rich base
- 1 large onion, chopped for a sweet, aromatic foundation
- 4 cloves garlic, minced to infuse a warm, comforting depth
- 1 teaspoon ground cumin for earthy undertones
- 1 teaspoon ground cinnamon to evoke warmth and nostalgia
- 1 teaspoon ground ginger to add a gentle spice
- 1 teaspoon paprika for added color and subtle sweetness
- Salt and pepper to taste
- 1 can (14 ounces) diced tomatoes for acidity and moisture
- 2 cups beef broth to build a hearty stew
- 1 cup dried apricots, chopped for a touch of sweetness
- 1 cup almonds, toasted for a delightful crunch
- Fresh cilantro or parsley for garnish to brighten the dish
Instructions
Cooking Instructions
- In a large tagine or Dutch oven over medium heat, add olive oil. Allow it to shimmer before adding the beef cubes. Sear the beef until browned on all sides, about 8-10 minutes.
- Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in cumin, cinnamon, ginger, paprika, salt, and pepper. Stir well to coat the beef and onions with the warm spices, allowing them to bloom for about 2 minutes.
- Pour in the diced tomatoes and beef broth. Stir to combine, scraping up any browned bits from the bottom.
- Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and let the stew cook for 1.5 to 2 hours or until the beef is fork-tender.
- About 15 minutes before serving, add the chopped apricots and toasted almonds, stirring to combine.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro or parsley.
Notes
This dish can be made in advance and tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.