Beef Tagine

Beef Tagine

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The combination of spices in this Beef Tagine make you feel like you’re in Morocco. The hot, sweet and spicy flavors combined with the tender beef, vegetables , dried apricots and orange peel make each bite a perfect one. Make this Beef Tagine a day in advance so that the flavors have a chance to mellow. It is also important to have time to remove the fat that congeals overnight.. Serve with rice, quinoa or couscous. For your vegetarians. click on the link for Seitan Tagine.

FYI-The word tagine, itself, refers to a North African casserole dish recognized by its shallow circular base and conical top. It can be the color of brown earthenware or can be decorated with beautiful designs and colors. Typically, the stews cooked within it are made with very little liquid. The ingredients, usually a mixture of meat, vegetables and fruit with aromatic spices are slowly cooked together. As steam forms, the moisture is trapped in the cone and returns to the ingredients. Serving in a traditional tagine makes a fantastic presentation. However, not everyone has the space to store these high topped casseroles. I make mine in a Dutch Oven.

Prep time: 30 minutes

Beef Tagine

By Gloria Kobrin Published: May 16, 2018

  • Yield:

  • 8 Servings


  • 1/3 cup Olive Oil
  • 1 large onion peeled, halved,sliced thinly
  • 4 pounds cubed beef about one inch cubes
  • 1 1/2 teaspoons Ground Coriander
  • 2 teaspoons Ground Cumin
  • 1/2 teaspoon ground cinnamon
  • 2 pinches saffron
  • 1 teaspoon Hot Paprika
  • 2 pinches cayenne pepper
  • 2 large cloves of garlic peeled and smashed
  • 2 inches Fresh Ginger root peeled and diced
  • 2 large Navel Oranges cut 2 large strips of peel from both and squeeze 1/2 cup of juice oranges and then juice them til you have 1 cup juice
  • 2 cups boxed/fresh beef broth
  • 1 28 oz. boxed/canned organic chopped tomatoes drained
  • 2 tablespoons honey
  • 3 medium carrots peeled and cut into one inch rounds
  • 3 large Celery Stalks sliced lenghtwise and then into 1/2 inch pieces
  • 1 cup dried apricots sliced
  • 1 can Pitted Green Olives drained


  • Dutch Oven
  • small bowl


  1. Examine beef cubes. Remove any large pieces of fat. The cubes should be about one inch each. If some are too large, cut them in half. Rinse meat and pat dry. Set aside.
  2. Mix spices together in a small bowl. Set aside. Preheat oven to: 350° F.
  3. Pour oil into Dutch Oven. Heat over medium flame. Add onion to oil. Sauté until onion begins to soften. Add garlic, ginger and cubed beef. Stir well. Add 1/2 cup of orange juice and stir again.
  4. Add chopped tomatoes, orange peel, honey, spices, and beef broth. Stir well again. Bring ingredients to a simmer . Cover pot and place in oven. Cook for 60-90 minutes or until meat has begun to soften. At this point, carefully remove cover and add apricots, carrots and celery. Replace cover. Continue to cook beef another 45-60 minutes or until beef is very tender and sauce has somewhat thickened. Cool completely before chilling overnight.
  5. Take beef out of the fridge. Remove congealed fat. Stir in olives. Heat over medium flame until hot. Serve with basmati rice.