Moroccan Beef Tagine
A traditional slow-cooked Moroccan dish featuring tender beef, aromatic spices, and a rich sauce. Served with bread or couscous for a comforting meal.
- Tagine or heavy-bottomed pot
- Cutting board
- Knife
- Wooden spoon
- Serving dish
- 1 kg beef (cubed)
- 2 tbsp olive oil
- 2 large onions (sliced)
- 3 cloves garlic (minced)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt (or to taste)
- 1/2 tsp chili powder (optional)
- 1 tbsp tomato paste
- 3 cups beef broth or water
- 1 can (400g) diced tomatoes
- 2 carrots (sliced)
- 2 potatoes (cubed)
- 1/2 cup green olives
- Fresh cilantro or parsley (chopped, for garnish)
- Heat olive oil in a tagine or heavy-bottomed pot over medium heat.
- Add onions and garlic, sauté until soft and fragrant.
- Add beef cubes and brown on all sides.
- Stir in cumin, coriander, paprika, cinnamon, turmeric, black pepper, salt, and chili powder. Cook for 1-2 minutes until fragrant.
- Add tomato paste and diced tomatoes, stirring well to combine.
- Pour in beef broth, cover, and let simmer on low heat for 1.5 to 2 hours until meat is tender.
- Add carrots, potatoes, and olives, then cook for another 30 minutes until vegetables are soft.
- Garnish with fresh cilantro or parsley before serving.
For a richer flavor, marinate the beef in spices overnight.
Use a traditional clay tagine for authentic slow cooking.
Adjust the spice level to your taste by adding more or less chili.
Substitute beef with lamb for a different variation.
Add dried fruits like apricots or prunes for a sweeter touch.
If cooking in a regular pot, check the liquid level occasionally to prevent burning.
