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Looking down at a tagine with beef, carrots, prunes, and dried apricots in a spiced sauce, topped with fresh coriander.

Moroccan Beef Tagine

Slow-simmered beef tagine with prunes, apricots, and preserved lemon in spiced tomato sauce.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 2.2 lbs beef chuck or stewing beef, cut into 1-inch cubes (1 kg)
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 0.5 tsp ground cinnamon
  • 0.25 tsp cayenne pepper (optional)
  • 14.5 oz can chopped tomatoes (400 g)
  • 2 cups beef stock (500 ml)
  • 2 large carrots, peeled and cut into chunks
  • 3.5 oz pitted prunes (100 g)
  • 1.75 oz dried apricots (50 g)
  • 1 preserved lemon, quartered and seeds removed
  • 1 tbsp honey
  • 1 small handful fresh coriander, chopped
  • Salt and black pepper to taste

Method
 

  1. Sear Beef Cubes:

    Dry beef cubes with paper towels, then season generously with salt and pepper. Heat olive oil in a large pot over medium-high heat. Working in batches, sear the beef, turning occasionally, until browned on all sides, 3–4 minutes per batch. Set aside on a plate.

  2. Cook Onion and Aromatics:

    Lower heat to medium. Add chopped onion to the same pot; cook, stirring now and then, until softened and lightly golden, 6–8 minutes. Add minced garlic and grated ginger; cook for 1 minute until aromatic.

  3. Toast Spices:

    Add cumin, coriander, paprika, cinnamon, and cayenne (if using). Stir continuously for about 60 seconds to toast the spices.

  4. Add Tomatoes and Stock:

    Pour in chopped tomatoes and beef stock, scraping up any browned bits from the pot bottom. Return the seared beef and any accumulated juices. Bring to a gentle simmer.

  5. Simmer Beef:

    Cover, reduce heat to low, and simmer for 1 hour 30 minutes, maintaining a very gentle bubble.

  6. Add Fruits and Carrots:

    Stir in carrots, prunes, dried apricots, preserved lemon, and honey. Cover and cook for another 45–60 minutes, until beef is fork-tender and carrots are just tender.

  7. Thicken Sauce:

    Uncover; if the sauce is too thin, simmer for 10–15 minutes to reduce and thicken. Adjust seasoning with salt and pepper.

  8. Finish with Coriander:

    Stir in most of the chopped fresh coriander, reserving some for garnish. Serve hot, topped with remaining coriander.