Beef Tagine Stew
Indulge in the rich, aromatic flavors of Moroccan cuisine with this hearty Beef Tagine Stew, a comforting one-pot meal brimming with tender beef, vibrant spices, and wholesome ingredients. Perfectly slow-cooked, this dish showcases succulent beef chuck simmered with sweet dried apricots, creamy chickpeas, and a medley of root vegetables, all enveloped in a savory broth infused with cinnamon, cumin, turmeric, and ginger. Finished with a sprinkle of fresh cilantro and parsley, this stew delivers layers of flavor that pair beautifully with fluffy couscous or crusty bread. Whether you're hosting a dinner party or craving a soul-warming weeknight meal, this beef tagine recipe is a true showcase of Mediterranean-inspired cooking that’s as enticing as it is satisfying. Keywords: Beef Tagine Stew, Moroccan recipe, slow-cooked beef, Mediterranean spices, hearty stew, one-pot meal.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 can canned chickpeas, drained and rinsed
- 0.75 cup dried apricots, roughly chopped
- 3 carrots, peeled and cut into 1-inch pieces
- 4 small potatoes, cut into quarters
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
Instructions
In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the beef pieces in batches to brown on all sides. Remove and set aside once browned.
In the same pot, add the chopped onion and sauté until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, coriander, cinnamon, ginger, and turmeric. Cook until fragrant, about 2 minutes.
Add the tomato paste and stir well to coat the onions and spices.
Pour in the beef broth and bring to a gentle simmer, scraping up any brown bits stuck to the bottom of the pot.
Return the browned beef to the pot, along with the chickpeas, apricots, carrots, and potatoes.
Season with salt and black pepper. Stir to combine the ingredients evenly.
Cover the pot with a lid and reduce the heat to low. Let the tagine cook gently for about 2 to 2.5 hours, or until the beef and vegetables are tender.
Occasionally check and stir to ensure the stew doesn't stick to the bottom. Add a bit more broth if it starts to dry out.
Once cooked, remove from heat and stir in the chopped fresh cilantro and parsley.
Let the tagine sit covered for about 10 minutes to allow flavors to meld.
Serve hot with couscous or crusty bread, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7188 mg | 313% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 125.3 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 9884 mg | 210% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
