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Transport your senses to North Africa with this Slow-Braised Moroccan Beef Tagine, featuring chuck roast simmered with warming spices, dates, and chickpeas. Long braising tenderizes the beef into melting perfection within a fragrant, spiced tomato broth. Topped with toasted almonds, it is an aromatic comfort-food masterpiece.
Prep Time
20 min
Per serving
Cook Time
180 min
Servings
6 people
Difficulty
medium
460kcal
Calories
36g
Protein
32g
Carbs
22g
Fat
6g
Fiber
18g
Sugar
Follow step-by-step with voice guidance.
1. Toss cubed beef chuck with ground cumin, cinnamon, ginger, turmeric, and salt in a bowl.
2. Heat olive oil in a heavy Dutch oven over medium-high heat and brown beef chunks on all sides.
3. Add diced onion and minced garlic to the pot, sautéing for 5 minutes until soft.
4. Stir in tomato paste, beef broth, chopped dried dates, and rinsed chickpeas.
5. Bring to a boil, cover tightly with a lid, and transfer to a 150°C oven to braise for 3 hours (or simmer on low stovetop).
6. Stir in fresh lemon juice and honey during the final 10 minutes of cooking.
7. Garnish with toasted sliced almonds and fresh cilantro before serving warm over couscous.
Choose Beef Chuck: Chuck roast breaks down into tender, succulent pieces during slow braising. Balance Sweet and Savory: Dates and honey balance the warm spices and savory broth. Toast Almonds: Toasted sliced almonds add a delightful crunch finish.
No, a heavy Dutch oven with a tight-fitting lid creates the exact same braising environment.
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