Moroccan Beef Stew - Beef Tagine

A close up look at a stew served over mashed potatoes and garnished with parsley.

5 from 3 votes

Moroccan Beef Stew - Beef Tagine

This Moroccan stew is full of anti inflammatory spices, tender chunks of beef, root vegetables, and little pops of sweetness from dried fruit. Our favorite way to serve it is over mashed cauliflower, but it's a meal all on it's own, or great served over rice or cauliflower rice.

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: Moroccan

Servings: servings

Calories: 368kcal

Author: Michelle Miller

Equipment

Sharp Induction Cooktop

Ingredients

Beef Spice Rub

2 1/2 pounds beef chuck roast stew meat, or beef round steak
1 tablespoon Kosher salt
black pepper to taste
1 teaspoon Spanish paprika or sweet paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon turmeric

Beef Tagine

3 tablespoons olive oil or avocado oil or ghee
1 onion white or yellow, chopped
3 cloves garlic minced
4 cups beef broth
1 15-ounce can diced tomatoes
2 tablespoons tomato paste
1 tablespoon ginger powder
2 teaspoons cumin
1 tablespoon Spanish paprika or sweet paprika
1/2 teaspoon cinnamon or sub 2 cinnamon sticks (remove when adding root vegetables)
1/4 teaspoon cayenne optional
3 carrots peeled and cut in large chunks
2 turnips trimmed and cut in large chunks
1/3 cup dried apricots cut into small pieces
2 tablespoons raisins or golden raisins

Instructions

Cut beef roast or steaks into large chunks.
Combine the spice rub for the beef.
Rub the spices into the beef, evenly coating. Allow the beef to marinate in the spices for at least an hour.
Heat a large dutch oven (or cast iron pot with a lid) over medium heat. Add the olive oil, and place the chunks of beef into the pot. Do not overcrowd the pan. The beef will steam instead of browning. I cook the beef cubes in 3-4 batches, turning each piece to brown the top and bottom, then returning it to a plate.
Into the pot, add the onions and the garlic. Saute for 7-10 minutes until the vegetables have softened.
Return the beef to the pot, along with the beef broth, diced tomatoes, tomato paste, and spices. Bring the mixture to a simmer, then reduce the heat to low.
Cover the dutch oven, and allow the stew to cook for 2 hours. Test the beef. It should be melt-in-your mouth tender at this point.
Add the vegetables and dried fruit, and return the lid to the pot. Allow it to stew on low for another 30 minutes, or until vegetables are tender.
Adjust seasonings to taste. Typically all I add at this stage is extra salt and pepper. A little cayenne pepper is also great if you’d like to increase the spiciness of this stew.

Video

Notes

WHAT CUT OF BEEF IS BEST FOR TAGINE?

The most popular cut of beef used for stewing is a chuck roast. Chuck roasts are economical and have good fat marbling, meaning that the beef can be stewed for long periods of time without drying out.

I have tested this recipe with chuck roast and with a round steak roast. My preference is round steak because the stew turns out less greasy.

It also works with precut stew meat, if that is what you have available.

HOW TO SERVE MOROCCAN BEEF STEW

Over mashed potatoes – or better yet, this Thick and Creamy Cauliflower Mash (which is what I use in these photos).
With your favorite loaf of crusty bread.
Over grain, like steamed rice or quinoa.
Over a bowl of roasted butternut squash. This sweet and spicy combo is so delicious!

HOW TO STORE LEFTOVER STEW

After the stew has completely cooled, cover the pot with the lid and refrigerate leftovers for up to 4 days.

To freeze this stew, pack the leftovers in airtight containers, and freeze up to 3 months. Allow the stew to thaw in the fridge or at room temperature prior to reheating.

Nutrition