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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!

camel in Sahara desert

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?

pool inside a Moroccan riad with rose petals

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.

stop in small town 13 wm

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!

carrots wm

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!

produce in the souk wm

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 :)

easy beef tagine {you don't have to own a tagine to make it, either!} | #morocco #moroccan #beef #onedish

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.

buying produce in the souk

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!

camel trek in Sahara desert

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!

camel trek 4 wm

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!

eating our hard work wm
Easy Beef Tagine

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.


  • 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


  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.


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.

Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Toni Caso

Thursday 10th of September 2020

I made this tagine tonight and it was so delicious.......was practicing for an upcoming party. Is it possible to make this ahead of time? Thanks

Kristy Bernardo

Wednesday 16th of September 2020

Hi Toni, I'm so glad you enjoyed it! It's definitely possible to make ahead of time. It reheats wonderfully!

Sher Foose

Tuesday 8th of September 2020

This was wonderful. I didn't have fire roasted tomatoes in the pantry so I used petite diced. I also added in a 1/3 cup of Cabernet Sauvignon with a spoonful of beef Better Than Bullion. JESUS MY HOUSE SMELLS AMAZING.

Kristy Bernardo

Wednesday 16th of September 2020

Oh...that sounds perfect. I hope you loved the taste as much as the smell! :)


Wednesday 8th of May 2019

This recipe has become a classic in our household.Its rare we all like the same family meal.Thank you so much!!!


Thursday 27th of December 2018

How does it simmer without any liquid, looks delicious but I'm hesitant to make as there aren't any liquids in the recipe

alicia vasquez

Saturday 11th of June 2022

@Pam, it sweats (like in a dutch oven pot that has a ridged lid )and moisture collects and falls back down onto contents- so it could also be prepared in a dutch oven- some might try a slow cooker aka a crock pot- in comments here someone made adding redwine


Tuesday 7th of August 2018

Great recipe. How do you cook it without a tagine? do you just cook it in a pot with a lid instead of simmering it in a tagine?


Wednesday 8th of August 2018

Hi Jonathan! Sure, you could definitely do that. I hope you enjoy! Cheers :)

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