Slow-Cooked Moroccan Beef Tagine: A Comforting Family Meal

There’s something magical about walking into a home filled with the aromatic spices of a simmering tagine. The warm notes of cinnamon, cumin, and coriander dance through the air, promising a meal that will not only fill your belly but warm your soul. Today, I’m sharing my favorite recipe for a slow-cooked Moroccan beef tagine that has become a staple in our family’s dinner rotation.

This dish combines tender, melt-in-your-mouth beef with sweet dried fruits, hearty vegetables, and a complex blend of spices that will transport you straight to the vibrant markets of Marrakech. The best part? While it tastes like you’ve spent all day in the kitchen (and technically, it does cook all day), the actual hands-on prep time is minimal, making it perfect for busy families or weekend meal prep.

Whether you’re cooking in an authentic clay tagine or using your trusty slow cooker, this recipe is foolproof and guaranteed to impress. So gather your ingredients, embrace the wonderful aromas, and let’s create a meal that your family will request again and again!

Ingredients

For the spice blend:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1/4 teaspoon ground cardamom

For the tagine:

• 2 pounds beef chuck or stewing beef, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 cinnamon stick
• 2 bay leaves
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth or stock
• 2 tablespoons honey
• 2 tablespoons tomato paste
• 1 cup dried apricots, halved
• 1/2 cup dried prunes, halved
• 1/2 cup whole green olives
• 2 carrots, peeled and cut into chunks
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 1 red bell pepper, cut into large pieces
• Zest and juice of 1 lemon
• Salt and pepper to taste

For garnish:

• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup toasted almonds, roughly chopped
• Couscous or rice for serving

Step-by-Step Instructions

1. Prepare the Spice Blend

In a small bowl, combine all the spice blend ingredients and mix well. This aromatic mixture is the heart of your tagine’s flavor profile, so don’t be tempted to skip any ingredients! The wonderful thing about preparing your own spice blend is that you can adjust it to your family’s taste preferences.

2. Prepare the Beef

Pat the beef cubes dry with paper towels and season generously with salt and pepper. This step is crucial for developing a good sear on the meat. In a large heavy-bottomed pan or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until it develops a deep brown crust, about 3-4 minutes per batch. Transfer the seared meat to a plate and set aside.

3. Sauté the Aromatics

In the same pan, add the remaining tablespoon of olive oil if needed. Add the sliced onions and a pinch of salt, then cook over medium heat for 5-7 minutes until they begin to soften and turn translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the prepared spice blend, cinnamon stick, and bay leaves, and cook for 30 seconds to release the aromatic oils in the spices.

4. Combine Everything in Your Cooking Vessel

If using a slow cooker, transfer the onion mixture to it now. If using a tagine or Dutch oven, you can continue in the same pot. Return the seared beef to the pot along with any accumulated juices. Add the diced tomatoes, beef broth, honey, and tomato paste. Stir well to combine, making sure to scrape any browned bits from the bottom of the pan – these contain tons of flavor!

5. Add the Fruits and Vegetables

Now it’s time to add the dried apricots, prunes, green olives, carrots, sweet potatoes, and red bell pepper to the pot. These ingredients not only add nutrition but also create the perfect balance of sweetness and savory flavors that make Moroccan beef tagine so special. Stir gently to combine everything without breaking apart the vegetables too much.

6. Cook Low and Slow

If using a slow cooker, cover and cook on low for 7-8 hours or on high for 4-5 hours. If using a tagine or Dutch oven, bring to a gentle simmer, then reduce the heat to low, cover, and cook for about 2.5-3 hours, or until the beef is fork-tender. The key to a perfect tagine is patience – the slow cooking process allows the flavors to meld and the meat to become incredibly tender.

7. Final Flavor Adjustments

About 30 minutes before the Moroccan beef tagine is done, add the lemon zest and juice. Taste and adjust the seasoning with salt and pepper as needed. If you’d like a bit more sweetness, add another drizzle of honey. If the sauce seems too thin, you can remove the lid for the last 30 minutes of cooking to allow it to reduce slightly.

8. Prepare the Accompaniments

While the Moroccan beef tagine finishes cooking, prepare your chosen accompaniment. Couscous is traditional and extremely simple to make – just pour boiling water or broth over the dry couscous, cover, and let it steam for 5 minutes before fluffing with a fork. Rice, quinoa, or crusty bread also work wonderfully to soak up the delicious sauce.

9. Serve and Garnish

When ready to serve, remove the cinnamon stick and bay leaves from the Moroccan beef tagine. Ladle generous portions of the tagine over the couscous or your chosen base. Sprinkle with fresh cilantro, mint, and toasted almonds for a perfect finishing touch that adds freshness and crunch.

10. Share and Enjoy

The beauty of tagine is that it’s meant to be shared family-style. Place the dish in the center of your table and let everyone help themselves. The flavors in this Moroccan beef tagine actually improve over time, so don’t worry if you have leftovers – they’ll be even more delicious tomorrow!

Tips for the Perfect Moroccan beef tagine

• Quality meat matters: Choose beef chuck or stewing beef with good marbling for the most tender results.
• Don’t rush the searing: Taking the time to properly brown the meat adds tremendous depth of flavor.
• Make ahead: Moroccan beef tagine tastes even better the next day, making it perfect for meal prep.
• Serving suggestions: While couscous is traditional, this tagine pairs beautifully with rice, quinoa, or crusty bread for soaking up the delicious sauce.
• Authentic touch: If you have preserved lemons, add a chopped quarter to the Moroccan beef tagine for an authentic Moroccan flavor.

The History Behind the Dish

The tagine gets its name from the traditional clay cooking vessel with a distinctive conical lid. This ingenious design allows steam to circulate during cooking, condensing at the top and dripping back down to keep the contents moist. Moroccan beef tagine have been used in North African cooking for centuries, with each region and family developing their own special variations.

In Morocco, tagines are often cooked over charcoal fires and brought directly to the table for serving. The combination of meat, fruits, and bold spices reflects Morocco’s position at the crossroads of many trade routes throughout history, incorporating flavors from the Middle East, Mediterranean, and sub-Saharan Africa.

Final Thoughts

There’s something deeply satisfying about preparing a dish that has such rich cultural history and that brings people together around the table. This slow-cooked beef tagine might take time, but it’s largely hands-off, and the rewards are well worth the wait. The complex flavors, tender meat, and the way it fills your home with amazing aromas make it a true comfort food experience.

I hope this recipe becomes a favorite in your household as it has in mine. There’s nothing quite like watching family and friends gather around, eyes lighting up at that first bite of this remarkable dish. Enjoy the process, savor the flavors, and most importantly, cherish the moments created around your table.