Go Back
Homemade Moroccan beef tagine recipe in a clay pot on a white kitchen counter, captured from above with a rustic, homemade feel.

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting & Garnishing 20 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: moroccan, North African
Calories: 485
Ingredients Equipment Method Notes

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

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

Method
 

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