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Moroccan Beef Tagine

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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Servings 6 servings

Equipment

  • Large Heavy-Bottomed Pot or Dutch Oven
  • Sharp chef's knife
  • Cutting board
  • Wooden Spoon
  • Measuring cups and spoons

Ingredients
  

  • 2.5 lbs Beef Chuck Roast cut into 2-inch cubes, halal-certified
  • 2 tbsp Olive Oil extra virgin
  • 1 tsp Salt kosher or sea salt
  • 1/2 tsp Black Pepper freshly ground
  • 2 tsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1/2 tsp Cayenne Pepper adjust to taste
  • 1/4 tsp Ground Cloves
  • 1 large Yellow Onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato Paste
  • 2 cups Natural Beef Broth halal-certified, low sodium
  • 1 can Diced Tomatoes 14.5 oz, drained
  • 3 medium Carrots peeled and cut into 2-inch pieces
  • 1 large Sweet Potato peeled and cubed
  • 1/2 cup Dried Apricots halved
  • 1/3 cup Pitted Dates chopped
  • 1/4 cup Golden Raisins
  • 1/4 cup Fresh Cilantro chopped
  • 1/4 cup Sliced Almonds toasted
  • 2 tbsp Honey optional, for added sweetness

Instructions
 

  • Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper on all sides.
  • In a small bowl, combine all spice blend ingredients (cinnamon, ginger, cumin, coriander, turmeric, cayenne, and cloves). Mix well and set aside.
  • Prepare all vegetables by dicing the onion, mincing garlic, cutting carrots and sweet potato into uniform 2-inch pieces.
  • Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
  • Working in batches to avoid overcrowding, sear beef cubes for 3-4 minutes per side until deeply browned on all surfaces. Transfer to a plate and set aside.
  • In the same pot, reduce heat to medium and add diced onion. Cook for 5-6 minutes until softened and translucent.
  • Add minced garlic and prepared spice blend. Cook for 1 minute, stirring constantly, until fragrant.
  • Stir in tomato paste and cook for 2 minutes until slightly darkened.
  • Return seared beef to the pot along with any accumulated juices. Add beef broth, diced tomatoes, carrots, and sweet potato.
  • Bring mixture to a boil, then reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally.
  • Add dried apricots, dates, and raisins to the pot. Continue simmering uncovered for 30-45 minutes until beef is fork-tender and sauce has thickened.
  • Taste and adjust seasoning with salt, pepper, or honey if desired for balanced sweetness.
  • Remove from heat and let stand for 5 minutes. Garnish with fresh cilantro and toasted almonds before serving.

Notes

COOKING METHOD VARIATIONS:
Stovetop (as written): 2 hours 15 minutes total. Oven method: After step 8, transfer covered pot to 325°F oven for 2 hours, then add fruits and continue for 30 minutes uncovered.
SPICE BLEND ALTERNATIVES:
Can substitute 3 tbsp Ras el Hanout spice blend for individual spices. For milder heat, reduce cayenne to 1/4 tsp or omit entirely.
SEASONAL VEGETABLE VARIATIONS:
Winter: Add parsnips or butternut squash. Spring: Include baby turnips or fennel. Summer: Try zucchini added in final 15 minutes.
STORAGE:
Refrigerates for up to 4 days. Freezes for up to 3 months. Reheat gently on stovetop, adding broth if needed to restore consistency.
SERVING SUGGESTIONS:
Traditionally served over couscous, quinoa, or with warm flatbread. Rice pilaf also pairs beautifully with the rich sauce.

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