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 mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Main Course
Cuisine Mediterranean
Servings 6 servings
Calories 472 kcal
- 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
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.
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.
Calories: 472kcalCarbohydrates: 35gProtein: 38gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 115mgSodium: 199mgPotassium: 1384mgFiber: 5gSugar: 26gVitamin A: 2261IUVitamin C: 13mgCalcium: 87mgIron: 7mg