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Moroccan Beef Tagine with Apricots

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Course Dinner
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Tagine
  • 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
  • 2 tbsp olive oil
  • 2 onions, finely sliced
  • 3 garlic cloves, minced
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • ½ tsp ground black pepper
  • ½ tsp ground cumin
  • Salt to taste
  • 1 ½ cups beef or chicken broth
  • 1 cup dried apricots
  • 2 tbsp honey
  • 1 tbsp tomato paste
  • ½ cup chopped fresh cilantro
  • ¼ cup slivered almonds, toasted (optional garnish)

Instructions
 

  • Brown the beef: Heat olive oil in a tagine, Dutch oven, or heavy-bottomed pot. Brown beef cubes in batches; remove and set aside.
  • Cook onions and garlic: In the same pot, sauté onions until soft and golden. Add garlic and cook 1–2 minutes.
  • Add spices: Stir in cinnamon, ginger, turmeric, cumin, black pepper, and salt. Toast for 1 minute to release aroma.
  • Deglaze: Add tomato paste and broth, scraping up browned bits from the bottom.
  • Simmer beef: Return beef to the pot, cover, and simmer on low heat for 1.5–2 hours until beef is tender.
  • Add apricots and honey: Stir in dried apricots and honey during the last 15–20 minutes of cooking.
  • Finish: Stir in chopped cilantro before serving. Sprinkle with toasted almonds if desired.