Discover the authentic Moroccan flavor of beef tagine with our easy prep tech Savor rich spices tender meat in this musttry recipe
Ingredients
Scale
2 lbs (900g) beef chuck, cut into 1-inch cubes
2 onions, diced
4 cloves garlic, minced
1 tablespoon ras el hanout (Moroccan spice blend)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon paprika
1/2 teaspoon cayenne pepper (or to taste)
1 cup (250ml) beef broth
1 cup (250ml) water
1 lemon, juiced
2 tablespoons honey
1/2 cup (75g) pitted green olives, halved
1/2 cup (75g) dried apricots, chopped
Salt and black pepper to taste
Chopped parsley or cilantro for garnish (optional)
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed beef in a single layer and sear on all sides until a nice brown crust forms, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding the pot. Transfer the seared beef to a plate and set aside.
In the same pot, reduce the heat to medium and add the diced onions. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and softened. Add the minced garlic and continue cooking for 1-2 minutes, until fragrant.
Sprinkle the ras el hanout, cinnamon, ginger, paprika, and cayenne pepper over the onion-garlic mixture. Stir to coat the aromatics evenly and let the spices toast for 1 minute, releasing their aroma.
Return the seared beef and any accumulated juices to the pot. Pour in the beef broth and water, then add the lemon juice and honey. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-70 minutes, or until the beef is very tender.
Stir in the pitted green olives and chopped dried apricots. Continue simmering, uncovered, for an additional 15-20 minutes to allow the flavors to meld.
Taste the tagine and adjust the seasoning with salt and black pepper as needed. Garnish with chopped parsley or cilantro, if desired.
