Moroccan-Inspired Beef Tagine – Easy One-Pot Meal

I created this Easy Beef Tagine after returning from an unforgettable trip to Morocco. After tasting tagine after tagine, I knew I had to recreate it at home.

This version is simplified for weeknight cooking, with accessible ingredients and no special equipment required (though if you have a tagine pot, even better!). The blend of spices, slow-simmered beef, and tender vegetables brings me right back to the streets of Marrakech and the quiet magic of the Sahara.

What is Tagine?

In Morocco, tagine refers to both the iconic cone-shaped cooking vessel and the slow-simmered stew that's traditionally cooked inside it. The pot's unique design allows steam to circulate while the dish simmers, which keeps the meat tender and the flavors rich and concentrated, all with very little added liquid.

Tagines are often made with beef, lamb, or chicken, and paired with ingredients like potatoes, carrots, preserved lemons, olives, or dried fruit, depending on the region. While many Moroccan homes use a clay tagine over coals, you absolutely don't need one to enjoy this dish. A Dutch oven, heavy-bottomed skillet, or even a slow cooker will still deliver all that comforting, spiced flavor.

This recipe captures the heart of a traditional Moroccan tagine but is simplified for the home cook - no specialty tools required!

Why You'll Love This Easy Beef Tagine

• No tagine pot required. You can make this dish in a Dutch oven, heavy skillet, or any covered pot.
• It's the same Moroccan flavor, just simplified. Traditional spices like cumin, ginger, and saffron are used to recreate those delicious flavors.
• It's perfect for weeknights or entertaining. It's easy enough for a cozy family dinner, yet impressive enough to serve guests.
• It's a one-pot meal with familiar ingredients. Potatoes, carrots, and tomatoes make this both hearty and approachable, and even picky eaters tend to love it.
• It's inspired by real Moroccan cooking. This recipe was created after my own travels through Morocco, and while it's simplified, the flavors stay true to what I experienced there.
• Leftovers taste even better the next day!

Ingredients You'll Need

This beef tagine is made with everyday ingredients that simmer into something truly special. Here's what you'll need:

• Olive Oil - Used to sear the beef and sauté the onions.
• Beef (1 lb) - Stew meat works well, but feel free to use a better cut like chuck or sirloin if you prefer.
• Onion (1 large) - It wouldn't be a stew without onions!
• Ground ginger - A key flavor in Moroccan cuisine.
• Ground cumin - This is a staple in tagines.
• Saffron - Optional but authentic, and just a pinch goes a long way.
• Fire-Roasted Diced Tomatoes (1 can) - Adds flavor and a bit of moisture for simmering.
• Carrots (3 medium) - Slice them crosswise into bite-sized rounds - these add a bit of sweetness.
• Baby Potatoes (1 lb) - Halved or quartered, these make the dish much heartier.
• Fresh Cilantro (¼ cup) - Added at the end, green herbs add color and freshness.
• Coarse Salt & Freshly Ground Black Pepper - Essential for seasoning at every stage.
• Optional add-ins: A handful of golden raisins, dried apricots, or a drizzle of honey will give your tagine a traditional sweet-savory twist.

Step-by-Step Instructions

You don't need a traditional tagine pot to make beef tagine, just a sturdy Dutch oven or heavy-bottomed pan with a lid. Here's how to make it:

1. Season and Sear the Beef
   Start by seasoning your beef generously with coarse salt and black pepper. Heat the olive oil in your pot over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear until browned on all sides, about 3-4 minutes per batch. Don't overcrowd the pan, as spacing helps the meat brown instead of steam.
2. Sauté the Onions and Spices
   Once the beef is browned, return all the meat to the pot. Add the chopped onion and cook for 2-3 minutes, stirring occasionally. Then stir in the ground ginger, cumin, and saffron until the spices coat everything evenly and become fragrant.
3. Add the Vegetables and Tomatoes
   Pour in the fire-roasted tomatoes with their juices. Add the carrots and baby potatoes, nestling them around the meat. Give everything a quick stir to combine.
4. Simmer Low and Slow
   Cover the pot with a lid and reduce the heat to low. Let the tagine simmer gently for at least 1 hour, stirring occasionally, until the beef is tender and the vegetables are soft. The longer it simmers, the better the flavor. You can go up to 90 minutes if time allows.
5. Finish and Serve
   Taste and adjust the seasoning with more salt and pepper if needed. Just before serving, stir in the fresh chopped cilantro. Serve hot with warm flatbread, couscous, or rice to soak up the flavorful sauce.

Frequently Asked Questions

Do I need a tagine pot to make this recipe?
Nope! While a traditional tagine pot adds authenticity, you can make this dish in a Dutch oven, heavy-bottomed saucepan, or even a slow cooker. The key is slow simmering and a covered cooking vessel that retains moisture.

What's the best cut of beef for tagine?
Stew meat, chuck roast, or beef shoulder are all great options. They become tender as they simmer. For a more luxurious version, try sirloin tips or boneless beef short ribs.

Can I make this in a slow cooker?
Yes! Sear the beef and sauté the onions and spices first, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the beef is fork-tender.

Can I freeze beef tagine?
Definitely. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat it gently on the stovetop or in the microwave.

Inspired by Morocco

This easy beef tagine was born out of a deep craving after returning from an unforgettable trip to Morocco. We spent most of our time exploring the colorful souks and vibrant food scene in Marrakech (it's where I tried pigeon for the first time!), followed by a magical two nights under the stars in the Sahara Desert, riding camels and all. Nearly every meal featured some version of tagine, from tender beef and lamb to chicken with preserved lemons and olives.

When I got home, the first thing I did was recreate a beef tagine that my whole family could enjoy. I carried home an actual tagine pot from the markets of Marrakech (which made it all the way through Paris, New York, and finally to my kitchen - no small feat!). But you don't need one to enjoy this dish - I wanted to share a version that anyone could make, with ingredients you can find at your local grocery store.

Every time I make this beef tagine, it brings me right back to that quiet, star-filled desert and the warmth of Moroccan hospitality. I hope it becomes a favorite in your kitchen, too.

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Easy Beef Tagine

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Tagine is the most common dish in Morocco; it is both the vessel you cook with and the name of the finished dish. Chicken, beef and lamb are all common meats used in tagine cooking. Sear your meat, add some spices and vegetables and let it simmer away. It's an easy, exotic dish that will take your taste buds back to Morocco even on busy weeknights.

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Ingredients

• 2 T olive oil
• 1 lb beef, cut into bite-sized pieces (stew meat or a better cut, if desired (see notes)
• 1 large onion, chopped
• 1 t ginger
• 1 t cumin
• 1 t saffron
• 1 can fire-roasted diced tomatoes
• 3 carrots, sliced crosswise into bite-sized pieces
• 1 lb baby potatoes, cut into bite-sized pieces
• ¼ cup chopped cilantro
• kosher salt & freshly ground black pepper

Instructions

1. Season beef with salt and pepper.
2. Heat tagine over medium-high heat. Add olive oil then beef. Cook beef until browned on all sides (cook in two batches if necessary, see notes). Add onions, stir and cook for two minutes more.
3. Add ginger, cumin and saffron, mix well. Top with tomatoes, carrots and potatoes. Place tagine lid over stew and simmer for at least one hour, stirring occasionally.
4. Season stew to taste with salt and freshly ground black pepper. Top with freshly chopped cilantro and serve.

Notes

When searing the beef, be sure not to overcrowd the tagine or the beef will steam and not brown. Sear in two batches if necessary. Stew meat will work fine in this recipe, however, a better cut will have more flavor. Be sure to season the meat well for optimum flavor.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 486Total Fat: 26gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 99mgSodium: 204mgCarbohydrates: 30gFiber: 4gSugar: 4gProtein: 33g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.

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