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Rich and tender beef tagine in a stainless steel pan on a table.

Rich, Tender Beef Tagine (Reheats Well & Great For A Crowd)

Rosanna Stevens
Buttery soft, tender, slow-cooked beef tagine in a rich, spiced sauce with chickpeas and whole dried apricots is a deliciously hearty main course that is even better reheated, so it works well made in advance.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 servings
Calories 472 kcal

Ingredients
 

  • 1 kg (2.2 lb) braising steak e.g., chuck, shin, flank
  • 500 g (17 oz) Beef bone broth /stock
  • 500 g (17 oz) Passata
  • 250 ml (1 cup) Water
  • 1 Onion
  • 2 cloves Garlic
  • 200 g (8 oz) Dried apricots
  • 1 can Chickpeas (drained)
  • 1 tablespoon Honey
  • 2 tablespoon Fresh parsley
  • 2 tablespoon Fresh coriander (cilantro)
  • 1 Lemon (juiced)

Spice mix for beef

  • 1 tablespoon olive oil
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Salt and cracked black pepper

Spice mix for tagine

  • 2 teaspoon Ground cinnamon
  • 2 teaspoon Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground ginger

Instructions
 

  • Pat the beef dry with a paper towel and cut into chunks if needed. Mix the spices for the beef in a bowl with the olive oil and then toss in the beef to thoroughly coat it in the oil and spice mix.
  • Place a casserole dish or heavy-bottomed pan over medium-high heat. When it's hot, add the beef, making sure it is spread evenly over the surface and not in a pile. Leave it for a few minutes to get a nice dark sear before stirring to brown the other sides.
  • Add the sliced onions, which will release some moisture and allow you to deglaze the pan by scraping the base with a wooden spoon or spatula.
  • Add the garlic and remaining tagine spices. Cook for 30 seconds before stirring in the bone broth, then the passata and water. Bring the beef tagine to a gentle simmer and cook for 3-4 hours until the meat can be cut with a spoon.
  • Stir in the honey, cooked drained chickpeas, and dried apricots 30 minutes before the end of the cooking time.
  • Squeeze in the lemon juice and add the chopped fresh herbs before serving.

Notes

If you go to a butcher, ask for braising steak or chuck, which could be a variety of cuts, including chuck, skirt, leg, shin, and flank. I have also used brisket before. 
To store, place in an airtight container and refrigerate for 3-4 days. You can also freeze this tagine and use it within 2 months. 
Serve with a robust red wine and some couscous. 

Nutrition

Calories: 472kcalCarbohydrates: 35gProtein: 38gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 115mgSodium: 199mgPotassium: 1384mgFiber: 5gSugar: 26gVitamin A: 2261IUVitamin C: 13mgCalcium: 87mgIron: 7mg
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