Moroccan Beef Stew Tagine Tajine
Transport your taste buds to the vibrant streets of Morocco with this comforting Moroccan Beef Stew Tagine. This hearty, slow-simmered dish features tender beef chuck infused with a fragrant medley of warm spices, including cinnamon, ginger, and turmeric, complemented by the sweetness of honey and dried apricots. Root vegetables like carrots and potatoes soak up the rich, savory broth, while chickpeas add a pleasant heartiness. Cooked in a traditional tagine or heavy-bottomed pot, this stew is packed with depth and flavor. Perfectly finished with a fresh garnish of cilantro, it’s a soul-warming dish ideal for special gatherings or cozy weeknight dinners. Serve with fluffy couscous or crusty bread for an authentic Moroccan-inspired feast!
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Recipe Information
Ingredients
- 1.5 lbs beef chuck, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional)
- 1 cup crushed tomatoes
- 3 cups beef stock
- 2 large carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 6 pieces dried apricots, halved
- 1 tbsp honey
- 1 cup cooked chickpeas, rinsed and drained
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or tagine over medium-high heat.
Season the beef cubes with salt and black pepper, then brown them in batches until golden on all sides. Remove the beef and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion for 5-6 minutes until soft and translucent.
Stir in the minced garlic, cinnamon, ginger, turmeric, cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices and release their aroma.
Add the crushed tomatoes and stir well to combine with the spices. Cook for 2 minutes to deepen the flavor.
Return the browned beef to the pot and pour in the beef stock. Bring the mixture to a gentle simmer.
Add the carrots, potatoes, dried apricots, and honey to the pot. Stir well, then cover with a lid and let it simmer on low heat for 90 minutes, stirring occasionally.
After 90 minutes, add the chickpeas and adjust seasoning with salt and pepper as needed. Continue to cook for an additional 20-30 minutes or until the beef and vegetables are tender, and the sauce has thickened.
Garnish the finished stew with freshly chopped cilantro before serving.
Serve hot with steamed couscous, crusty bread, or over rice for a complete Moroccan-inspired meal.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 998 mg | 21% | |
*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.
