Rich and flavorful Moroccan Beef Stew (Beef Tagine) made with tender beef, potatoes, carrots, apricots, raisins, and warm spices.
I’ll never forget the first time I tasted Moroccan Beef Tagine. It was during a family dinner, but not in Morocco—my aunt decided to “spice things up” with a new recipe she’d found. One bite, and I was hooked. The sweetness of the apricots, the warmth of the spices, and the tender beef all came together in a way that felt both comforting and exotic.
Fast forward a few years, and I finally got the chance to visit Morocco. Let me tell you, the flavors hit differently when you’re sitting in a bustling souk, surrounded by the aroma of freshly ground spices. It’s the kind of food experience that stays with you.
Now, making this dish at home feels like a little escape. The slow simmering, the fragrant spices wafting through the kitchen—it’s like hitting pause on a busy day. Sure, it takes time, but that’s part of the charm. Plus, the leftovers? Even better the next day.
Why You’ll Love This Moroccan Beef Stew (Beef Tagine) Recipe?
- Deep, Complex Flavors: The mix of spices and dried fruits creates a balance of savory and sweet that’s unforgettable.
- Melt-in-Your-Mouth Beef: Thanks to slow cooking, every bite of beef is tender and packed with flavor.
- Perfect for Gatherings: It’s a showstopper on the table and feeds a crowd.
- Customizable: You can adjust the spices, swap the beef for another protein, or load it up with more veggies.
- A Flavorful Escape: It’s like taking your taste buds on a mini Moroccan vacation.
Ingredient Notes:
Every ingredient plays its part in creating the magic of this dish. Here’s why they matter and how you can tweak them:
- Beef Chuck Roast: This cut loves a long, slow cook, transforming into fork-tender perfection.
- Warm Spices: Paprika, cinnamon, turmeric, cumin, and coriander are the stars here. They give the dish its signature depth and aroma.
- Carrots and Potatoes: These hearty veggies soak up all the saucy goodness and add texture.
- Dried Apricots and Raisins: They bring a touch of sweetness that balances the earthy spices perfectly.
- Garbanzo Beans: These add a creamy texture and extra protein to the stew.
- Tomato Paste and Diced Tomatoes: They create a rich, tangy base that ties everything together.
- Beef Broth: Enhances the flavor and keeps the stew moist and hearty.
How To Make Moroccan Beef Stew (Beef Tagine)?
Step 1. Prep the Beef
Start by seasoning the beef chunks with the spice rub. This step is crucial—it’s like giving the meat a head start on flavor.
Step 2. Sear the Beef
Heat oil in a big, heavy pot and sear the beef until it’s beautifully browned. Don’t rush this step! Those crispy edges add a ton of flavor to the final dish.
Step 3. Sauté the Aromatics
Add chopped onions, garlic, and ginger to the pot. Cook until they’re soft and fragrant. This is where your kitchen starts smelling amazing.
Step 4. Build the Sauce
Stir in the tomato paste, diced tomatoes, and beef broth. Add the rest of the spices, and give everything a good stir. Bring it to a boil, then reduce the heat, cover the pot, and let it simmer.
Step 5. Add the Veggies
After about 45 minutes, toss in the carrots and garbanzo beans. Let them cook with the beef, soaking up all those delicious flavors.
Step 6. Sweeten the Pot
Stir in the dried apricots and raisins. If the sauce is getting too thick, add a splash of water to loosen it up. Simmer for another hour or two, depending on how tender you like your beef.
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Step 7. Finish with Potatoes
In the last 25-30 minutes, add the baby potatoes. They’ll cook just enough to be soft and soak up the sauce without falling apart.
Step 8. Serve and Savor
Remove the bay leaves, and serve your Moroccan Beef Tagine hot. Pair it with rice, couscous, or some warm flatbread to soak up every last drop of that rich sauce.
Storage Options:
One of the best things about this dish? It’s even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it gently on the stove, adding a splash of water or broth if needed. Planning to freeze it? Go for it! Divide it into portions and freeze for up to 3 months.
Variations and Substitutions:
This dish is wonderfully versatile. Here’s how you can make it your own:
- Protein Swaps: Lamb, chicken, or even tofu are great alternatives to beef.
- Extra Veggies: Zucchini, eggplant, or butternut squash would be delicious additions.
- Spicy Kick: Add chili flakes or harissa paste if you like a bit of heat.
- Dried Fruit Alternatives: If you’re out of apricots or raisins, try prunes or dried figs.
What to Serve with Moroccan Beef Stew (Beef Tagine)?
This stew shines brightest when paired with simple sides that complement its bold flavors:
- Couscous: A classic pairing that soaks up the sauce beautifully.
- Rice: Steamed basmati or jasmine rice works wonderfully.
- Bread: Warm flatbread or crusty French bread is perfect for mopping up every drop.
- Salad: A light cucumber and tomato salad adds a refreshing contrast.
- Drinks: Try it with a bold red wine or a minty Moroccan tea for an authentic touch.
Frequently Asked Questions:
Can I make this dish in advance?
Absolutely. The flavors deepen as it sits, so it’s actually better the next day!
Do I need a traditional tagine pot?
Not at all. A Dutch oven or heavy-bottomed pot works just as well.
Can I skip the dried fruit?
You can, but it might lose some of that sweet-savory balance. If you’re not a fan, try adding a drizzle of honey instead.
Moroccan Beef Stew (Beef Tagine) is more than just a recipe—it’s an experience. The rich, warm spices and tender beef create a dish that feels both comforting and adventurous.
Have you tried making tagine before? Got any tips or personal twists? I’d love to hear how you make it your own. Drop a comment below—I can’t wait to chat!
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Planning to try this recipe soon? Pin it for a quick find later!
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Moroccan Beef Stew (Beef Tagine)
Ingredients
For the Spice Rub
- 2 to 2.5 pounds chuck roast cut into chunks
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
For the Beef Tagine
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves finely chopped
- 2 teaspoons fresh ginger finely chopped
- 2 tablespoons tomato paste
- 1 can 15 ounces diced tomatoes
- 3 cups beef broth
- 2 teaspoons Spanish paprika
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground turmeric
- 1½ teaspoons ground coriander
- ½ teaspoon ground cumin
- 2-3 carrots cut into chunks
- 1 can 15 ounces garbanzo beans, drained
- 12-14 dried apricots
- 6 tablespoons raisins
- 8-9 baby potatoes halved
Instructions
Prepare the Spice Rub and Season the Beef
- In a small bowl, combine the salt, black pepper, paprika, cinnamon, cumin, and coriander. Rub this spice mixture evenly over the beef chunks, ensuring they are well coated.
Sear the Beef
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned beef chunks, ensuring they are not overcrowded, and sear for approximately 10 minutes. Allow the beef to brown on all sides, turning occasionally for an even sear.
Sauté the Aromatics
- Reduce the heat to medium, then add the chopped onions to the pot. Cook for 6-7 minutes, or until softened. Stir in the garlic and ginger, cooking for an additional 2 minutes.
Add Tomato Paste and Build the Sauce
- Incorporate the tomato paste into the pot, stirring well to coat the beef and onions. Add the diced tomatoes, beef broth, and remaining spices (Spanish paprika, paprika, cinnamon, turmeric, cumin, and coriander). Stir to combine thoroughly, then bring the mixture to a gentle boil.
Simmer the Stew
- Once boiling, reduce the heat to low-medium, cover the pot, and allow it to simmer for 45 minutes. Stir occasionally to prevent sticking.
Add Carrots and Garbanzo Beans
- After 45 minutes, add the carrots and garbanzo beans to the stew. Stir to combine, then cover and cook for an additional 30 minutes.
Incorporate Dried Fruits
- Stir in the dried apricots and raisins, ensuring they are evenly distributed throughout the stew. If the sauce becomes too thick, add up to 1 cup of water to maintain the desired consistency.
Add Potatoes
- In the final 25-30 minutes of cooking, add the halved baby potatoes. Cover and cook until the potatoes are tender, stirring occasionally.
Serve the Tagine
- Remove the bay leaves before serving. Ladle the stew into bowls or a serving dish, ensuring an even distribution of beef, vegetables, and sauce. Serve hot with couscous, rice, or bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
