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Beef Tagine with Apricots and Spices Recipe

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4.9 from 126 reviews

This hearty and aromatic Beef Tagine recipe combines tender beef chuck simmered with traditional Moroccan spices, dried fruits, and preserved lemon to create a flavorful and comforting meal. Enhanced with vegetables like carrots, potatoes, and chickpeas, and garnished with toasted almonds and fresh herbs, this slow-cooked dish is perfect for a cozy dinner that delivers rich, complex flavors with every bite.

Ingredients

For the Beef and Base

  • 2 pounds Beef chuck or shoulder, cut into 2-inch cubes
  • 3 tablespoons Olive oil, extra virgin preferred
  • 2 large Onions, finely chopped
  • 4 cloves Garlic, minced
  • 2 inch piece Fresh ginger, grated
  • 2 tablespoons Ras el hanout Moroccan spice blend
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground cumin
  • 0.5 teaspoon Ground turmeric
  • Salt and black pepper, to taste

For the Sauce and Dried Fruits

  • 2 cups Beef stock, low-sodium preferred
  • 1 can (14 oz) Diced tomatoes
  • 1 cup Dried apricots (substitute with prunes or dates)
  • 2 tablespoons Honey
  • 1 whole Preserved lemon, quartered (optional but authentic)
  • 0.5 cup Toasted almonds, for garnish and crunch
  • Fresh cilantro and parsley, for garnish

Vegetables (Optional but Recommended)

  • 2 large Carrots, cut into chunks
  • 2 medium Potatoes, cubed
  • 1 cup Chickpeas, drained and rinsed

Instructions

  1. Prepare and Brown the Beef: Pat the beef cubes dry and season them generously with salt and black pepper. Heat olive oil in a heavy-bottomed pot over medium-high heat and sear the beef pieces until browned on all sides. This step locks in the meat’s flavor. Remove the beef and set aside.
  2. Sauté Aromatics and Toast Spices: In the same pot, add the chopped onions and sauté until soft and translucent. Add the minced garlic, grated ginger, and all the spices including ras el hanout, cinnamon, cumin, and turmeric. Toast the spices for about 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Simmer Beef with Sauce: Return the browned beef to the pot and pour in the beef stock and diced tomatoes. Stir in the honey and preserved lemon quarters if using. Bring everything to a gentle simmer, ensuring the beef is mostly submerged in liquid.
  4. Cook the Tagine: Cover the pot with a tight-fitting lid and reduce the heat to low. Let the tagine cook slowly for 1 hour, stirring occasionally to prevent sticking and to allow flavors to meld.
  5. Add Fruits and Vegetables: After the initial hour, add the dried apricots along with the carrot chunks, potato cubes, and chickpeas. Continue cooking covered for an additional 30 to 45 minutes until the beef is very tender and the vegetables are cooked through.
  6. Final Seasoning and Rest: Taste the stew and adjust seasoning with salt and pepper as needed. Turn off the heat and let the tagine rest for about 5 minutes to allow flavors to settle.
  7. Garnish and Serve: Before serving, sprinkle toasted almonds and freshly chopped cilantro and parsley over the top for added texture and freshness. Serve hot with couscous or crusty bread.

Notes

  • Using preserved lemon is highly recommended for an authentic tangy flavor, but it can be omitted if unavailable.
  • Ras el hanout is a Moroccan spice blend; if unavailable, a mix of ground coriander, cardamom, turmeric, and cloves can be substituted.
  • For a vegetarian alternative, substitute beef with hearty vegetables like eggplant and mushrooms and use vegetable stock.
  • This dish tastes even better the next day as flavors continue to develop.
  • Adjust the cooking time for beef according to the cut used; tougher cuts benefit from longer cooking.

Find it online: https://ameliameals.com/beef-tagine-with-apricots-and-spices-recipe/