Beef Tagine with Apricots & Nuts: A Flavorful Moroccan Classic

There’s something magical about the way a tagine transforms simple ingredients into an aromatic masterpiece. If you’ve ever been curious about Moroccan cuisine or just want to expand your dinner repertoire with something truly special, this beef tagine recipe is your gateway to North African culinary excellence. The combination of tender beef, sweet apricots, crunchy nuts, and aromatic spices creates a symphony of flavors that will transport you straight to a Marrakech marketplace.

I still remember my first experience with tagine during a trip to Morocco. Sitting on colorful cushions in a small family-owned restaurant in Fez, I watched in awe as the conical lid was lifted, releasing a cloud of fragrant steam that filled the air with promises of culinary delight. That moment changed my cooking forever, and today I’m thrilled to share this approachable version that brings those same wonderful flavors to your home kitchen.

Don’t worry if you don’t own a traditional clay tagine pot – a Dutch oven or heavy-bottomed pot with a tight-fitting lid works perfectly. The magic is in the slow cooking method that allows the spices to bloom and the meat to become meltingly tender. Let’s dive into creating this memorable dish!

Ingredients – Beef tagine

For the Meat and Marinade:

• 2 pounds beef chuck or stew meat, cut into 1½-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cinnamon stick
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• ½ teaspoon ground cardamom
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon tomato paste
• 2 cups beef broth
• Salt and freshly ground black pepper

For the Fruit and Nut Mixture:

• 1 cup dried apricots
• ½ cup golden raisins
• ½ cup blanched almonds
• ¼ cup pistachios
• 1 tablespoon honey
• 1 tablespoon orange zest
• ½ cup fresh orange juice

For Serving:

• ¼ cup fresh cilantro, chopped
• ¼ cup fresh mint, chopped
• Couscous or rice for serving
• Lemon wedges

Equipment

• Dutch oven or heavy-bottomed pot with lid (or traditional tagine if you have one)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon
• Small bowl for soaking fruits
• Serving platter

Step-by-Step Instructions

1. Prepare the Meat – Beef tagine

Season the beef cubes generously with salt and pepper. In your Dutch oven or pot, heat the olive oil over medium-high heat until shimmering. Working in batches to avoid overcrowding (which would steam rather than sear the meat), brown the beef on all sides until you get a beautiful caramelized crust, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.

2. Create the Aromatic Base – Beef tagine

In the same pot with the flavorful beef drippings, reduce the heat to medium and add the chopped onions. Cook for about 5 minutes until they start to soften and turn translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant. This aromatic base is the foundation of your tagine’s deep flavor.

3. Bloom the Spices

Now comes the magical moment – add all the spices (cumin, coriander, turmeric, paprika, cardamom, and cayenne) along with the cinnamon stick to the pot. Stir continuously for about 30 seconds until the spices become fragrant. Be careful not to burn them, as this can make the spices bitter. Add the tomato paste and stir for another minute to caramelize it slightly and deepen the flavor.

4. Return the Meat and Add Liquid

Return the browned beef to the pot, including any juices that have accumulated on the plate – that’s pure flavor! Pour in the beef broth, stirring well to combine everything. The liquid should nearly (but not completely) cover the meat. Bring the mixture to a gentle boil, then reduce the heat to maintain a low simmer. Cover the pot with a tight-fitting lid.

5. Slow Cook to Tenderness – Beef tagine

This is where patience becomes your greatest kitchen virtue. Let the tagine simmer over low heat for about 1½ hours, or until the beef is becoming tender when pierced with a fork. During this time, the meat will absorb the spices and begin to break down into succulent morsels. Check occasionally to ensure there’s still enough liquid in the pot, adding a splash of water or broth if needed.

6. Prepare the Fruit and Nut Mixture – Beef tagine

While the meat is cooking, place the dried apricots and golden raisins in a small bowl. Pour hot water over them (just enough to cover) and let them soak for about 20 minutes to plump up. Drain well. In a separate dry skillet over medium heat, lightly toast the almonds and pistachios until fragrant, about 3-5 minutes, tossing frequently to prevent burning. Set aside.

7. Add the Fruit and Nut Mixture – Beef tagine

After the beef has been simmering for about 1½ hours, add the drained apricots and raisins, toasted nuts, honey, orange zest, and orange juice to the pot. Stir gently to combine without breaking up the tender meat. Continue to simmer, uncovered, for another 30 minutes. During this time, the sauce will reduce slightly and thicken, and the fruits will infuse the dish with their sweetness.

8. Check Seasoning and Consistency – Beef tagine

After the additional 30 minutes of cooking, taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce seems too thin, continue simmering uncovered for a few more minutes to reduce. If it’s too thick, add a little more broth. The perfect consistency is rich and coating but not overly thick or runny.

9. Prepare the Serving Base – Beef tagine

While the tagine is finishing, prepare your serving base. Traditional Moroccan couscous makes an excellent accompaniment, but rice or even crusty bread works well too. For couscous, simply bring 2 cups of water or broth to a boil, remove from heat, stir in 2 cups of couscous and a tablespoon of butter, cover, and let sit for 5 minutes. Then fluff with a fork.

10. Serve with Flair – Beef tagine

To serve, spread the couscous or rice on a large serving platter. Spoon the tagine on top, arranging the meat pieces attractively. Sprinkle generously with fresh chopped cilantro and mint. Place lemon wedges around the edge of the platter for guests to squeeze over their portions according to taste. In Morocco, tagine is traditionally eaten communally, with everyone eating from the same dish, but individual servings work perfectly well too!

Tips for Success – beef tagine

• Don’t rush the browning: Taking time to properly sear the meat creates a depth of flavor that’s worth every minute.
• Balance the sweet and savory: The beauty of tagine is the interplay between spices, meat, and sweet elements. Feel free to adjust the honey if your apricots are particularly sweet or tart.
• Make ahead: Like many stews, tagine actually improves with time as the flavors meld. Consider making it a day ahead and reheating gently before serving.
• Customize your heat level: The cayenne gives a gentle warmth rather than significant heat. Adjust up or down depending on your preference, or add a pinch of harissa paste for a more authentic Moroccan heat.
• Explore variations: Once you’re comfortable with the basic technique, try substituting lamb for beef, or experiment with different dried fruits like prunes, figs, or dates.

Tagine is more than just a meal – it’s an experience that brings people together around the table. The communal nature of the dish, with its inviting aromas and vibrant presentation, creates an atmosphere of warmth and hospitality that’s at the heart of Moroccan culture.

I hope this recipe inspires you to explore the wonderful world of North African cuisine! The combination of tender beef, sweet fruit, crunchy nuts, and aromatic spices is truly something special. So gather your loved ones, prepare this magnificent dish, and create your own magical tagine moment.