Beef Tagine
A fragrant North African stew featuring tender beef slow-cooked with warm spices, dried fruits, and vegetables. This hearty one-pot meal balances sweet and savory flavors with a hint of spice for a comforting dinner that is both nutritious and satisfying.
Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 carrots, peeled and cut into 1 inchs
- 1 sweet potatoes, peeled and cut into 1-inch cubes
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/8 tsp cayenne pepper, optional
- 2 tbsp tomato paste
- 14 oz can diced tomatoes
- 2 cups beef broth, low sodium
- 1 tbsp honey
- 1/2 cup dried apricots, halved
- 1/2 cup prunes, halved
- 15 oz can chickpeas, drained and rinsed
- 1 cinnamon stick
- 1 bay leaf
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup sliced almonds, toasted
- 2 cups couscous, cooked, for serving
Instructions
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1
Season the 2 lbs cut into 1.5-inch cubes beef chuck roast cubes with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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2
Heat the 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to the slow cooker.
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3
In the same skillet, add the 1 diced yellow onion and cook until softened, about 3-4 minutes. Add the 4 minced garlic cloves and 1 tbsp grated fresh ginger, and cook for another 30 seconds until fragrant.
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4
Add the 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp paprika, 1/2 tsp ground turmeric, and 1/8 tsp optional cayenne pepper (if using) to the skillet. Stir for 30 seconds to toast the spices.
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5
Stir in the 2 tbsp tomato paste and cook for 1 minute. Pour in about 1/2 cup of the 2 cups low sodium beef broth to deglaze the pan, scraping up any browned bits from the bottom.
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6
Transfer the onion mixture to the slow cooker with the beef. Add the 2 peeled and cut into 1 inchs carrots and 1 peeled and cut into 1-inch cubes sweet potatoes.
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7
Add the 14 oz can diced tomatoes with their juices, the remaining beef broth, 1 tbsp honey, 1/2 cup halved dried apricots, 1/2 cup halved prunes, 1 cinnamon stick, and 1 bay leaf to the slow cooker. Stir gently to combine.
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8
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender.
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9
About 30 minutes before serving, stir in the 15 oz can drained and rinsed chickpeas and continue cooking until heated through.
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10
Remove the cinnamon stick and bay leaf before serving.
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11
Serve the tagine over cooked 2 cups cooked, for serving couscous, garnished with 1/4 cup chopped, for garnish fresh cilantro and 1/4 cup toasted sliced almonds.