Beef Tagine Recipe

A rich, authentic Moroccan Beef Tagine slow-cooked with tender beef, aromatic spices, and sweet dried fruits. This comforting North African stew delivers deep, balanced flavors in just 90 minutes — perfect for both weeknight dinners and special occasions.

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Course: Dinner, Main Course

Cuisine: moroccan, North African

Prep Time: 20

Cook Time: 1 10

Resting & Garnishing: 20

Total Time: 1 50

Servings: servings

Calories: 485kcal

Cost: $25

Equipment

1 Traditional tagine pot Ideal for authentic cooking, helps retain moisture
1 Dutch oven (5–6 quart) Perfect substitute for tagine
1 Large Heavy-Bottomed Pot Use if no tagine or Dutch oven available
1 Wooden spoon Prevents scratching and lifts fond easily
1 Sharp Chef’s Knife For cutting uniform beef cubes
1 Measuring spoons and cups For spice precision
1 Heat diffuser Prevents scorching when simmering for long time

Ingredients

For the Beef and Base

2 pounds Beef chuck or shoulder Cut into 2-inch cubes
3 tablespoons Olive oil Extra virgin preferred
2 large Onions Finely chopped
4 cloves Garlic Minced
2 inch piece Fresh ginger Grated
2 tablespoons Ras el hanout Moroccan spice blend
1 teaspoon Ground cinnamon
1 teaspoon Ground cumin
0.5 teaspoon Ground turmeric
Salt and black pepper To taste

For the Sauce and Dried Fruits

2 cups Beef stock Low-sodium preferred
1 can (14 oz) Diced tomatoes
1 cup Dried apricots Substitute with prunes or dates
2 tablespoons Honey Balances spices
1 whole Preserved lemon Quartered (optional but authentic)
0.5 cup Toasted almonds For garnish and crunch
Fresh cilantro and parsley For garnish

Vegetables (Optional but Recommended)

2 large Carrots Cut into chunks
2 medium Potatoes Cubed
1 cup Chickpeas Drained and rinsed

Instructions

Pat beef dry, season with salt and pepper, and sear in hot oil until browned on all sides. Remove and set aside.
Sauté onions until soft, then add garlic, ginger, and spices. Toast spices for 30 seconds until fragrant.
Return beef to pot, add stock, tomatoes, honey, and preserved lemon. Bring to a simmer.
Cover and cook 1 hour on low, stirring occasionally. Add apricots and vegetables; cook 30–45 minutes more.
Stir in chickpeas, adjust seasoning, and let rest 5 minutes. Garnish with herbs and almonds before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition