Beef Tagine

Name: Beef Tagine
Prep time: 25 min
Cook time: 360 min
Total time: 385 min
Yield: 6 servings
Cuisine: Moroccan
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

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.

385 minMediumServes 6410 cal/serving

MoroccanDinnerSlow CookerDASHHigh ProteinDairy-FreeLow-SodiumCorn-Free

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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

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.
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.
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.
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.
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.
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.
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.
8

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is very tender.
9

About 30 minutes before serving, stir in the 15 oz can drained and rinsed chickpeas and continue cooking until heated through.
10

Remove the cinnamon stick and bay leaf before serving.
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.

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Questions

What does deglazing do in Beef Tagine?

Step 5 reads: "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." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

What can I use instead of honey in Beef Tagine?

The entry for Beef Tagine calls for 1 tbsp honey. In its place: Maple syrup or agave, measure for measure, which also makes it vegan.

Can I use dried beans instead of canned in Beef Tagine?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Beef Tagine uses 15 oz can chickpeas, drained and rinsed.

How hot is Beef Tagine?

Moderately. The heat in Beef Tagine comes from 1/8 tsp cayenne pepper, optional. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Beef Tagine contain tree nuts?

Yes: 1/4 cup sliced almonds, toasted. The full allergen list for this entry is gluten and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Beef Tagine?

One serving (the recipe makes 6) is about 410 calories, with 36 g protein, 27 g carbohydrate and 18 g fat, plus 72 mg sodium. The figures are estimates computed from the ingredient list.

How long does Beef Tagine keep?

Refrigerate what is left of Beef Tagine within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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