Cinnamon Beef Tagine
Immerse yourself in the aromatic world of Moroccan cuisine with this Cinnamon Beef Tagine, a hearty and flavorful dish that transforms tender beef chuck into a melt-in-your-mouth masterpiece. Simmered slowly in a fragrant medley of cinnamon, ginger, cumin, and paprika, this tagine is elevated by the natural sweetness of dried apricots, honey, and a rich tomato-based sauce. The result is a perfect balance of savory and sweet flavors, garnished with toasted slivered almonds and fresh cilantro for added texture and brightness. Ideal for special gatherings or cozy family dinners, this one-pot wonder pairs beautifully with warm couscous, fluffy rice, or freshly baked flatbread. With just 20 minutes of prep and a slow, aromatic cook, this dish delivers unforgettable comfort and a taste of exotic flair.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 0.25 teaspoon cayenne pepper (optional)
- 14.5 ounces canned diced tomatoes
- 2 cups beef or chicken stock
- 2 tablespoons honey
- 0.5 cup dried apricots, halved
- 0.25 cup slivered almonds, toasted
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and black pepper. Working in batches, brown the beef on all sides, about 2-3 minutes per batch. Remove the beef and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the diced onion and cook until softened, about 5 minutes.
Add the minced garlic, ground cinnamon, ginger, cumin, paprika, and cayenne pepper if using. Cook for an additional 1-2 minutes until the spices are fragrant.
Return the beef to the tagine or pot. Stir in the canned diced tomatoes, beef or chicken stock, and honey. Bring the mixture to a simmer.
Reduce the heat to low, cover with a lid, and let it simmer gently for 90 minutes, stirring occasionally.
After 90 minutes, add the dried apricots to the pot. Continue simmering, covered, for another 30 minutes or until the beef is tender and the sauce is thickened.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the cinnamon beef tagine hot, garnished with toasted slivered almonds and chopped fresh cilantro. Pair with steamed couscous, rice, or flatbread for a complete meal.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 24.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1115 mg | 24% | |
*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.
