Go Back
- 1.5 lbs beef stew meat - 2 medium potatoes - 1 large onion - 3 cloves garlic For this dish, I use beef stew meat. It cooks well and becomes tender. Potatoes add a nice texture and flavor. Onions and garlic bring out the rich taste in the stew. - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon ground cinnamon - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper (optional) The spices are key to making the tagine special. Cumin and coriander add warmth. Cinnamon gives a sweet note, while paprika adds color. If you like heat, cayenne is a great choice. - 1 can (14 oz) diced tomatoes - 1 cup beef broth - 1 cup dried apricots - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley for garnish Diced tomatoes and beef broth create a rich base. Dried apricots add sweetness and balance the spices. Olive oil helps with cooking, and fresh herbs brighten the dish. Adjust salt and pepper to your taste for the perfect finish. {{ingredient_image_1}} First, you need to brown the beef cubes. Heat the olive oil in your pot over medium heat. Once hot, add the beef cubes. Make sure to season them with salt and pepper. Brown the meat on all sides. This should take about 5 to 7 minutes. This step adds great flavor to your dish. Now it's time to sauté the aromatics. Add the finely chopped onion and minced garlic to the pot. Cook these until the onion looks translucent. This will take about 3 to 4 minutes. The smell will be amazing as the onion and garlic cook together. Next, you will add the spices. Stir in the ground cumin, coriander, cinnamon, paprika, and cayenne pepper if you like some heat. Cook the spices for 1 to 2 minutes until they become fragrant. This step brings warmth and depth to your tagine. Now, pour in the diced tomatoes along with their juice and the beef broth. Stir everything well, scraping any brown bits from the bottom of the pot. Bring this mixture to a simmer. This will help combine all the flavors together. After the mixture is simmering, add your diced potatoes and halved dried apricots. Stir them in gently. Cover the pot with a lid and reduce the heat to low. This allows the flavors to meld beautifully. Let the tagine cook slowly for about 1.5 to 2 hours. You want the beef to be tender and the flavors to blend well. Check on it occasionally and stir if needed. If it looks like it’s drying out, add a little water. Once the beef is tender, it's time for final touches. Taste the tagine and adjust the seasoning if needed. You can add more salt or pepper to fit your taste. This final step ensures your dish is just right before serving. How do you brown meat properly? Start by heating olive oil in your pot. Make sure the oil is hot before adding the beef. This helps create a nice crust. Place the beef in a single layer. Don’t overcrowd the pot. Brown the meat for about 5 to 7 minutes, turning to cook all sides. This step locks in flavor. How do you maintain flavor throughout cooking? Use fresh spices. Add them at the right time. Stir in spices after sautéing the onions and garlic. This releases their oils and enhances the taste. Also, scrape the brown bits from the pot when adding tomatoes and broth. This adds depth to your stew. What are some alternative meats or vegetables? You can use lamb or chicken instead of beef. Both give great flavor. For a vegetarian option, try chickpeas or lentils. They bring protein and texture. If you don’t have potatoes, sweet potatoes work well. They add sweetness and nutrition. What are the best sides to pair with tagine? Couscous is a classic choice. Its fluffy texture soaks up the sauce well. Crusty bread is another great option. It’s perfect for dipping. Serve a simple salad on the side for freshness. What are some garnishing ideas? Fresh herbs like cilantro or parsley brighten the dish. Add a few dried apricots on top for color. You can also sprinkle some toasted nuts for crunch. These small touches make your dish stand out. Pro Tips Marinate for Flavor: For enhanced flavor, consider marinating the beef in the spices and olive oil for a few hours or overnight before cooking. Adjust Sweetness: If you prefer a sweeter tagine, add a tablespoon of honey or more dried apricots to balance the savory flavors. Use Fresh Herbs: Experiment with fresh herbs like mint or cilantro to add a vibrant finish to your dish just before serving. Cook Low and Slow: For the best texture, ensure you cook the tagine on low heat for a longer time; this will make the beef incredibly tender. {{image_2}} You can use many types of meat in this dish. Lamb is a great choice. It adds a rich taste. Chicken works well too. It cooks quicker and is lighter. If you want a vegetarian option, try chickpeas or lentils. These add protein and texture. Each option changes the dish but keeps it tasty. Adjusting spice levels can change your tagine. If you like it spicy, add cayenne pepper. For a milder dish, skip it. You can also play with dried fruits. Try using raisins or dates instead of apricots. These fruits add sweetness and depth. Mixing fruits and spices can make your tagine unique. You can cook this dish in different ways. A slow cooker is perfect for busy days. Just add all the ingredients and let it cook. In about 6-8 hours, you will have a warm meal. If you use an Instant Pot, it will take less time. Cook on high pressure for about 35 minutes. This method keeps the meat tender and the flavors strong. You can keep leftover Moroccan beef and potato tagine in the fridge. It lasts about 3 to 4 days. Make sure to store it in an airtight container. This keeps the flavors fresh and safe to eat. If you want to freeze the tagine, let it cool first. Place it in a freezer-safe container or bag. It can stay in the freezer for up to 3 months. For best taste, try to remove as much air as possible. This helps prevent freezer burn. When you're ready to eat, thaw the tagine in the fridge overnight. To reheat, place it in a pot over medium heat. Stir often to help it warm evenly. If it's too thick, add a splash of beef broth or water. This keeps the flavors rich and delicious. A tagine is a special cooking pot from Morocco. It has a round base and a tall, conical lid. This shape helps steam cook the food. The lid keeps moisture inside, making dishes tender and flavorful. Tagines are often made from clay or ceramic. They are perfect for slow-cooking stews like Moroccan Beef and Potato Tagine. Yes, you can cook this dish without a tagine. Use a heavy pot or Dutch oven instead. These pots hold heat well and work just as good. Just make sure to cover the pot while cooking. This helps keep moisture in, just like a tagine does. You will know the beef is tender when it easily pulls apart with a fork. It should not be tough or chewy. Check the beef after two hours of cooking. If it feels soft, it's ready. The meat should also be juicy and flavorful at this point. You can serve this dish with warm couscous or crusty bread. Both soak up the delicious sauce well. You can also add a fresh salad or steamed vegetables for balance. Fresh herbs like cilantro or parsley make a great garnish too. This blog post covered how to make a delicious Moroccan beef and potato tagine. We discussed the main ingredients, including beef, potatoes, and spices. I shared step-by-step instructions to ensure your dish turns out perfect. As you cook, remember to adjust the flavors and explore variations. Don't hesitate to try new proteins or herbs. Making this dish is simple and rewarding. Enjoy the warm, rich flavors of your tagine with loved ones!

Moroccan Beef & Potato Tagine

A flavorful and aromatic Moroccan dish featuring tender beef, potatoes, and dried apricots, slow-cooked to perfection.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 450 kcal

Ingredients
  

  • 1.5 lbs beef stew meat, cubed
  • 2 medium potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes (14 oz)
  • 1 cup beef broth
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 0.5 teaspoon cayenne pepper (optional)
  • 1 cup dried apricots, halved
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley

Instructions
 

  • In a large tagine or heavy pot, heat the olive oil over medium heat. Add the beef cubes, season with salt and pepper, and brown on all sides, about 5-7 minutes.
  • Add the chopped onion and garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.
  • Stir in cumin, coriander, cinnamon, paprika, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
  • Pour in the diced tomatoes (with their juice) and beef broth. Stir well to combine, scraping any brown bits from the bottom of the pot. Bring to a simmer.
  • Incorporate the diced potatoes and dried apricots into the pot. Cover with a lid and reduce the heat to low.
  • Allow the tagine to cook for 1.5 to 2 hours, or until the beef is tender and the flavors have melded. Stir occasionally and add water if it begins to dry out.
  • Once the beef is tender, taste and adjust the seasoning if necessary.
  • Garnish with fresh cilantro or parsley before serving.

Notes

Serve with warm couscous or crusty bread to soak up the sauce. Garnish with additional apricots or fresh herbs for a colorful touch.
Keyword beef, dinner, Moroccan, slow-cooked, tagine