Meet my favorite winter recipe: a flavorful and easy Moroccan Beef Stew. I first tasted this at a restaurant where it was served over mashed potatoes, and I fell for the warming spices and comforting combination. Traditional Beef Tagine is slow-cooked in a clay pot, but this simplified version is made in a Dutch oven for an accessible, home-kitchen approach.
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The Coziest Beef Stew
This Moroccan Beef Stew stayed on my mind after tasting it at a restaurant. I wanted to recreate that same balance of savory, sweet, and warmly spiced flavors at home.
Unlike a classic Western-style beef stew, this version highlights North African spices and the addition of dried fruit for subtle sweetness. Tender beef melds with stewed root vegetables to create a satisfying, nutrient-dense comfort meal.
Serving it over mashed potatoes isn’t traditional, but the creamy base pairs perfectly with the stew’s rich sauce, and it has become our preferred way to enjoy it.
What is Beef Tagine?
Beef Tagine is a Moroccan stew of beef braised with root vegetables, tomatoes, and aromatic spices like cinnamon, ginger, cumin, and turmeric. Dried fruits — such as raisins, apricots, dates, or prunes — add gentle sweetness that balances the savory spices.
The name “tagine” refers both to the dish and the conical clay cooking vessel traditionally used to slow-cook meats and vegetables over low heat. The vessel’s shape traps steam and returns condensation to the pot, keeping ingredients tender and flavorful.
Tagines can be made with many proteins: chicken, lamb, or beef. This recipe focuses on beef for a hearty winter meal.
To adapt this to a modern kitchen, I use a Dutch oven on an induction cooktop. The precise temperature control and simmer settings make it easy to maintain a gentle, even simmer for hours without scorching the bottom.
What Cut of Beef is Best for Tagine?
For stews, the most common choice is chuck roast. Chuck is affordable, well-marbled, and becomes very tender with long, slow cooking. I’ve also used round steak; it produces a leaner, less greasy stew. Precut stew meat will work if that’s what you have on hand.
What You’ll Need
Spice-Marinated Beef
- Stew meat (beef chuck roast or round steak)
- Kosher salt
- Black pepper
- Paprika
- Cinnamon
- Cumin
- Turmeric
Beef Stew
- Olive oil (or beef tallow or ghee)
- Onions
- Garlic
- Beef broth
- Diced tomatoes
- Tomato paste
- Spices: cinnamon, paprika, ginger, cumin, cayenne (optional). Whole cinnamon sticks can be substituted for ground cinnamon for deeper flavor.
- Root vegetables: carrots, parsnips, potatoes, or turnips
- Dried fruit: raisins, apricots, prunes, or dates
- Garbanzo beans or chickpeas (optional; omit for paleo)
How to Make Beef Tagine
Step 1: Cut the beef roast or steaks into large chunks.
Step 2: Mix the spice rub for the beef.
Step 3: Rub the spice mixture evenly into the beef and allow it to marinate for at least one hour to let the flavors penetrate.
Step 4: Heat a large Dutch oven over medium heat, add the oil, and brown the beef in batches to avoid overcrowding and steaming. Turn pieces to brown both sides, then set aside.
Step 5: Add the chopped onions and garlic to the pot and sauté 7–10 minutes until softened.
Step 6: Return the browned beef to the pot along with beef broth, diced tomatoes, tomato paste, and the remaining spices. Bring to a simmer, then reduce the heat to low.
Step 7: Cover the Dutch oven and let the stew cook for about 2 hours. At this point the beef should be very tender.
Step 8: Add the root vegetables and dried fruit, replace the lid, and continue to simmer on low for another 30 minutes, or until the vegetables are tender.
Step 9: Taste and adjust seasoning with salt, pepper, and a pinch of cayenne if you want more heat.
How to Serve Moroccan Beef Stew
- Over mashed potatoes or cauliflower mash for a creamy base.
- With a crusty loaf of bread to soak up the sauce.
- Served over steamed rice or quinoa.
- Over roasted butternut squash for a sweet-and-spicy contrast.
How to Store Leftover Stew
Cool the stew completely, then cover and refrigerate for up to 4 days. To freeze, pack in airtight containers and store for up to 3 months. Thaw in the refrigerator before reheating.
Other Beef Stew and Slow Cooked Beef Recipes
- Irish Beef Stew
- Barbacoa (Mexican stewed beef)
- Beef Birria de Res (Mexican chili beef)
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Moroccan Beef Stew – Beef Tagine
Equipment
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Sharp Induction Cooktop (recommended for precise simmer control)
Ingredients
Beef Spice Rub
- 2 1/2 pounds beef chuck roast stew meat, or beef round steak
- 1 tablespoon Kosher salt
- black pepper to taste
- 1 teaspoon Spanish paprika or sweet paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric
Beef Tagine
- 3 tablespoons olive oil or avocado oil or ghee
- 1 onion white or yellow, chopped
- 3 cloves garlic minced
- 4 cups beef broth
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon ginger powder
- 2 teaspoons cumin
- 1 tablespoon Spanish paprika or sweet paprika
- 1/2 teaspoon cinnamon or sub 2 cinnamon sticks (remove when adding root vegetables)
- 1/4 teaspoon cayenne optional
- 3 carrots peeled and cut in large chunks
- 2 turnips trimmed and cut in large chunks
- 1/3 cup dried apricots cut into small pieces
- 2 tablespoons raisins or golden raisins
Instructions
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Cut beef roast or steaks into large chunks.
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Combine the spice rub for the beef.
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Rub the spices into the beef and marinate for at least an hour.
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Heat a large Dutch oven over medium heat, add oil, and brown the beef in batches so it doesn’t steam. Return browned pieces to a plate.
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Add onions and garlic to the pot and sauté 7–10 minutes until softened.
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Return beef to the pot with beef broth, diced tomatoes, tomato paste, and spices. Bring to a simmer, then lower the heat.
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Cover and cook for about 2 hours, until the beef is tender.
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Add vegetables and dried fruit, cover, and simmer another 30 minutes until vegetables are tender.
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Adjust salt, pepper, and cayenne to taste before serving.
Video
Notes
What Cut of Beef is Best for Tagine?
Chuck roast is a popular choice for stews because of its marbling and ability to stay tender with long cooking. Round steak yields a leaner result and precut stew meat is also fine.
How to Serve Moroccan Beef Stew
- Over mashed potatoes or cauliflower mash.
- With crusty bread.
- Over steamed rice or quinoa.
- Over roasted butternut squash for a sweet-spicy pairing.
How to Store Leftover Stew
Refrigerate cooled stew for up to 4 days. Freeze in airtight containers for up to 3 months and thaw before reheating.