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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
Course Main Course
Cuisine Moroccan
Servings 6 servings

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

Instructions
 

  • 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.

  • 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.

  • Toast Spices:

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

  • 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.

  • Simmer Beef:

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

  • 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.

  • Thicken Sauce:

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

  • Finish with Coriander:

    Stir in most of the chopped fresh coriander, reserving some for garnish. Serve hot, topped with remaining coriander.
Keyword beef stew, easy middle eastern recipes, moroccan beef tagine, moroccan dinner, moroccan food recipes, moroccan food traditional, moroccan tagine recipes