Easy Beef Tagine

Try this easy beef tagine (you don’t even need a tagine to make it). The recipe was created after I ate my way through Morocco!

I may have mentioned this before – can’t recall – but I do some travel writing & photography on the side. Well, sometimes more than just on the side. I started working with Travel Mindset awhile ago which then grew to more jobs with other sites and brands. I’ve tried to keep it separate from The Wicked Noodle for the most part, but guess what? I’m going to be launching my own travel section! Fun, right?

I traveled to Morocco in November and wrote a few pieces on the food scene there. We spent most of our time in Marrakech but did spend some time sleeping in the desert as well.

The food in Morocco is almost all tagine. The beef tagine was by far my favorite but I also love the chicken with lemons and olives. And these carrots were amazing!

So the first thing I did when I came back from Morocco was to create a beef tagine recipe with my new tagine that I’d protectively carried from Morocco to a couple of days in Paris to New York to DC. It wasn’t easy getting it here but I was thrilled to have one in my kitchen!

I wanted to make a dish that I knew my young daughters would at least try. I knew they’d love the flavors once I had their buy-in for a taste so I made an easy Beef Tagine with potatoes, carrots & onions – familiar vegetables that wouldn’t have them deciding it wasn’t worth giving it a shot. And they loved the beef tagine so we were all happy 🙂

I was really wishing that I had all the fresh produce that was readily available in the souk of Marrakech for my beef tagine but I had to make due with the supermarket for now.

And the wonderful Moroccan flavors of my easy beef tagine did take me right back to the desert. We spent a good deal of time riding camels to get to our tent sites. It was an amazing experience!

The desert was even more beautiful than I’d imagined. The best part were the stars at night. There were so many stars and I’ve never in my life seen so many shooting stars in one short evening!

I want to tell you all about it (the cooking classes! the souk! the amazing riad we stayed at!) and I promise that I will. I have a zillion more photos to share and plan on doing so when my new travel section is launched. Coming soon!

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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 - 2 lbs 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 kosher salt and freshly ground black pepper. Top with freshly chopped cilantro and serve.

Notes

When searing 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.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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