Beef Tagine Recipe

This Beef Tagine is a tender and aromatic recipe, which is made with butternut squash and sweet prunes. It’s the ultimate comfort food recipe, ready in about 3 hours and 30 minutes, plus marinating time.

Beef Tagine Recipe Ingredients

SPICE RUB

• 1 level tablespoon ras el hanout spice mix
• 1 level tablespoon ground cumin
• 1 level tablespoon ground cinnamon
• 1 level tablespoon ground ginger
• 1 level tablespoon sweet paprika

TAGINE

• 600g stewing beef
• 1 onion
• ½ a bunch of fresh coriander (15g)
• olive oil
• 1 x 400g tin of chickpeas
• 1 x 400g tin of plum tomatoes
• 800ml organic vegetable stock
• 800g butternut squash
• 100g prunes
• 2 tablespoons flaked almonds

How To Make Beef Tagine

1. Make spice rub and marinate beef: In a small bowl, mix all the spice rub ingredients with a good pinch of sea salt and black pepper. Place the beef in a large bowl, massage it with the spice rub, then cover and refrigerate for at least a couple of hours, or preferably overnight.
2. Sear the beef and aromatics: When you’re ready to cook, heat a generous lug of oil in a tagine or large casserole pan over a medium heat. Add the marinated meat and fry for 5 minutes to seal it. Add the finely chopped onion and finely chopped coriander stalks and fry for another 5 minutes.
3. Build the tagine base: Drain and add the chickpeas, followed by the tinned tomatoes, breaking them up with a spoon. Pour in 400ml of the stock and stir well. Bring the mixture to a boil, then cover, reduce to a low heat, and let it simmer for 1 ½ hours.
4. Add squash and prunes: Deseed and chop the squash into 5cm chunks and roughly tear the prunes. When the initial cooking time is up, add the squash, prunes, and the remaining 400ml of stock to the pan. Stir gently, replace the lid, and continue to cook for another 1 ½ hours.
5. Finish and serve: Remove the lid for the last 5-10 minutes of cooking to allow the sauce to thicken if needed. The beef should be very tender. Taste and season if necessary. Toast the flaked almonds in a dry pan until golden. Scatter the fresh coriander leaves and toasted almonds over the tagine and serve.

Recipe Tips

• What’s the best beef for a tagine? Use a good stewing cut like chuck, brisket, or shin. These tougher cuts have connective tissue that breaks down during the long, slow cook, resulting in incredibly tender, melt-in-your-mouth meat.
• Can I make this without a tagine pot? Absolutely. A heavy-bottomed Dutch oven or a casserole pot with a tight-fitting lid is a perfect substitute and will work just as well.
• What is ras el hanout? It’s a complex North African spice blend that can contain over a dozen spices. It’s the key to the tagine’s authentic, aromatic flavor. You can find it in most large supermarkets or online.
• Can I make this ahead of time? This dish is perfect for making ahead. In fact, the flavors will deepen and become even more delicious if you make it a day in advance and reheat it gently.

What To Serve With Beef Tagine

This rich and fragrant stew is traditionally served with a base to soak up all the delicious sauce.

• Fluffy, lightly seasoned couscous
• Warm flatbreads or pita bread
• A simple side of steamed green beans
• A dollop of plain yogurt or a fresh cucumber and mint salad

How To Store Beef Tagine

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: This stew freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef Tagine Nutrition Facts

• Serving Size: 1 serving
• Calories: 620 kcal
• Fat: 28g
• Carbohydrates: 45g
• Protein: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Beef Carpaccio with Marinated Bean Salad Recipe
• Beef & Vegetable Stir-fry Recipe
• Beef & Broccoli Stir-fry Recipe