Beef tagine is a hearty Moroccan stew, where chunks of beef simmer in a thick, savory onion sauce with spices and plump prunes that add a touch of sweetness. The dish is finished with a topping of crunchy almonds and toasted sesame seeds.
My Moroccan Beef Tagine with Prunes
Years ago, during my visit to Morocco, I tasted a Moroccan beef stew cooked with prunes and topped with sesame seeds. I was instantly hooked. After returning home, I tested the recipe multiple times until I replicated the same flavors.
Many traditional recipes were overly complicated and requiring multiple dishes, so I wanted to simplify the process and make it more approachable. This version is almost a one-pot dish, saving time and reducing cleanup, while still delivering authentic flavor.
In Morocco, this stew is traditionally cooked in a clay or ceramic tagine, a dish with a conical lid that helps condense and return moisture to the stew. It results in tender, flavorful meat and a perfectly thick sauce. But not to confuse you, the word tagine also refers to braised stews such as this Moroccan lamb tagine.
While I do use a traditional tagine from time to time, for this simplified recipe, I've opted for a wide cast-iron casserole dish. This modern alternative retains heat well, condenses cooking liquids effectively, and helps the stew achieve the right consistency.
The flavor profile is addictively delicious-savory, optimally spiced, and with hints of sweetness from the prunes. The meat is definitely an important part of its umami taste. But below I'll share ideas for vegetarian or vegan versions as well.
Key Ingredient Notes
- Meat: Traditional recipes use bone-in lamb shoulder cut into large 3-inch pieces. The meat is seared to form a crust, which adds texture and depth of flavor. Cooking with bones also helps enrich the stew's consistency. For ease, here I've used large chunks of boneless beef, which has a firmer texture than lamb but still retains a satisfying meaty bite. You can also try veal, goat, or chicken.
- Onions: These are key to the flavor and consistency of the stew. As the onions cook down, they disintegrate into the sauce, creating a rich, thick base. I use yellow onions for their balanced flavor. White onions may be too mild and Vidalia onions a bit sweet.
- Prunes: These add natural sweetness and texture. I find prunes with pits to be cumbersome in a stew, so I prefer to use pitted prunes. Since most prunes are already moist, I simmer them gently towards the end of the cooking process, to release their flavor without breaking apart. Some traditional recipes use unpitted prunes, which can handle the several steps between different vessels.
- Oil and Clarified Butter: This stew is cooked with a combination of oil and butter, giving it a rich flavor and a glistening appearance. I use olive oil, but you can also add a small amount of ghee for a richer taste.
- Spices: Traditional recipes for this stew use a spice blend known as "La Kama," a mixture of cinnamon, ground ginger, turmeric, black pepper, and other warm spices. I've listed the spices individually for convenience, as most people already have these in the pantry.
- Ground Ginger: Dried ground ginger provides a softer, more subtle flavor than fresh ginger. If you must try fresh ginger, use a very small amount of it. Like ¼ or less of the dried form, to avoid overpowering the dish.
- Cilantro: I tie a few sprigs of cilantro together and add them to the stew at the end of the cooking process, to infuse their flavor gently. While cilantro works best in this dish, you can try parsley as a substitute.
- Saffron: Use only the highest quality saffron, ideally Persian saffron, which imparts an intense color and flavor.
- Honey: Traditional recipes often include honey or a combination of honey and sugar. But the prunes in this recipe provide enough natural sweetness, so I've listed honey as optional.
- Orange Blossom Water: This is also used in traditional recipes. I've skipped that, but it can add a nice floral touch to the stew. If you choose to add honey to the stew, you could try orange blossom honey.
- Blanched Almonds: I prefer the crunchy texture and prominent mouthfeel of whole almonds. But you could also split them for a lighter touch, especially if using a smaller amount of the nuts.
- Sesame Seeds: Adds a nutty flavor, texture and characteristic appearance.
- Water: Only a small amount of water is needed to cook this stew in a tagine, as it adds the condensation back to the pot. For a cast-iron pot too I would use a smaller amount of liquid. So that everything slow-cooks into a thick and rich sauce, condensing its own juices back.
Step-by-Step Process Overview
Here is an overview of how to make beef tagine. The full printable recipe with measurements is at the end of the post.
- Toast Sesame Seeds & Almonds: Toast sesame seeds until golden and fragrant, then set aside. Do the same for the almonds until they're light brown and crisp.
- Sauté Onions & Brown Meat: Sauté the onions in olive oil until golden brown, then add the meat and brown on all sides.
- Add Garlic & Spices: Stir in grated garlic, cinnamon, ginger, turmeric, black pepper, and other spices. Let cook until fragrant.
- Simmer with Saffron & Water: Add some dissolved saffron and water. Bring to a boil, then reduce heat, cover, and simmer for until the meat is tender.
- Add Prunes & Cilantro: Stir in prunes and a bunch of cilantro sprigs. Continue simmering for 20-30 minutes, until the prunes are soft and juicy.
- Finish & Garnish: Remove cilantro bunch, adjust sauce thickness, and garnish with toasted almonds, sesame seeds, and a drizzle of melted ghee (optional).
Top Tips
- Slow Cooking: For the best results, cook the beef tagine slowly. This allows the meat and onions to develop the perfect texture, while the sauce thickens to the ideal consistency.
- Use a Wide Cooking Pot: A cast-iron casserole dish works well for this stew. Avoid using a very deep dish, as it doesn't allow the ingredients to cook evenly.
- Add Prunes Last: Add the prunes near the end of cooking and let them simmer for about 20-30 minutes. Don't stir them too much; let them soften naturally so they remain whole, juicy, and distinct.
- Optional Cayenne: While not traditional, a pinch of cayenne can help balance the savory and sweet flavors. This is optional but can elevate the dish.
How to Serve
In Morocco, this beef tagine was served with flatbreads. It tastes great scooped out with thick flatbreads. You can also try it with couscous. For a bigger meal, add a light orange salad on the side.
How to Make It in a Traditional Tagine
- Prepare the Onions: Slice one onion and grate the other. Layer the tagine with the sliced onions. Combine the grated onion, meat, grated garlic, and spices, then place this mixture on top of the sliced onions.
- Add Cooking Liquid: Add water, cilantro, and cover with the tagine lid.
- Simmer: Place the tagine over a heat diffuser set on medium heat. Let it come to a simmer, which may take longer in a traditional tagine. Once simmering, reduce the heat to low and cook for about 2½ hours or more, until the meat is nearly done.
- Add Prunes: Add the prunes and cook for another 30 minutes or so until they soften. If necessary, add a little water to prevent the meat and onions from burning.
Variations (Vegan/Vegetarian)
Meat-Free Version:
Simply skip the beef and follow the rest of the recipe. While mushrooms and eggplant are commonly chosen to replace meat in vegan stews, I find their softer texture may not hold up well in this dish. Instead, try using a more textured vegetable, such as large roasted cauliflower pieces.
Once the sauce has cooked down, add 3- to 4-inch cauliflower florets (like small steaks) towards the end and let them simmer gently in the sauce. For extra flavor, you can marinate the cauliflower in soy sauce or sprinkle with nutritional yeast before roasting to infuse an umami taste.
You could also experiment with jackfruit, a common meat substitute in vegan recipes. If you decide to try it, marinate the jackfruit in soy sauce and spices, then roast it before adding it to the stew for a deeper flavor.
Legume Version:
For a legume-based stew, I recommend using large beans, chickpeas, or whole lentils as the protein source. In this case, I suggest using toasted sliced almonds as a topping, added just before serving, for a lighter touch, rather than whole almonds.
What Cut is Best for Beef Stew?
The best cuts for stew are chuck roast, brisket, or beef shank. These cuts have plenty of collagen-rich connective tissue, which breaks down during slow cooking to create tender, flavorful meat. Bone-in short ribs are another great option if you prefer some bone in your stew. For a leaner option, you can use cuts with less marbling, though this stew is flavorful enough that lean beef will work well.
More Moroccan Recipes
- Harira Recipe (Chickpea and Lentil Soup)
- Zaalouk (Moroccan Eggplant Dip)
- Moroccan Lamb Stew (With Vegetables)
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Beef Tagine with Prunes
Ingredients
- 1 tablespoon sesame seeds toasted
- 2 to 3 tablespoons olive oil plus extra
- ½ to ¾ cup blanched almonds whole or split, toasted
- 2 onions medium, quartered and finely sliced or chopped
- 2 pounds boneless beef or lamb, cut into 2-inch pieces, fat trimmed
- 3 cloves garlic grated
- 1 cinnamon stick 3-inch
- 1 teaspoon ground ginger see note
- 1 teaspoon turmeric
- 1 teaspoon ground black pepper freshly ground if possible
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon saffron ground and dissolved in 2 tablespoons hot water
- 2½ cups water
- 6 cilantro sprigs tied in a bunch
- ¾ pound pitted prunes
- 1 tablespoon honey optional; I didn't use it
- 1 tablespoon ghee optional; if not using, increase olive oil
Equipment
- 4-quart cast iron braiser pan or wide Dutch oven
Instructions
Toast the Sesame Seeds and Almonds
- Heat a wide cast iron casserole dish over medium-high heat. Add the sesame seeds and toast them, stirring frequently, until they are aromatic and golden brown, about 5 minutes. Use a splatter screen if necessary to prevent the seeds from flying out. Transfer the toasted sesame seeds to a plate.
- In the same casserole dish, add olive oil and heat until shimmering. Add the almonds and toast them, stirring often, until they begin to turn light golden brown, about 5 minutes. Using a slotted spoon, transfer the toasted almonds to the plate. Set aside.
Prepare the Stew
- Add the sliced onions to the dish and sauté until light golden brown. Push the onions to the sides of the pot. If necessary, add a drizzle of olive oil. Add the meat chunks to the center and brown them on all sides over high heat, about 3 to 4 minutes. Stir the meat with the onions, then add the garlic and cook until aromatic, about 2 minutes.
- Add the cinnamon stick, ground ginger, turmeric, black pepper, ground cinnamon, ground nutmeg, and salt. Stir well and cook until aromatic, about 2 minutes, making sure not to burn the spices. Stir in half of the saffron water.
- Add the water and bring the mixture to a boil. Lower the heat, cover with a lid, and let it simmer until the meat is about ¾ cooked, about 1 hour.
- Add the prunes and cilantro bunch. Continue to simmer the stew for 20 to 30 minutes until the prunes are soft, juicy, and plump. Add the remaining saffron water in the last 10 minutes of cooking. Be careful not to stir too much, as you want the prunes to retain their shape and not disintegrate into the stew.
- Once the meat is tender and fully cooked, remove the cilantro bunch and discard it. Adjust the consistency of the sauce as needed by adding water if too thick or reducing it further if too thin. The sauce should be thick enough to coat the meat and prunes, with some oil trickled to the surface. If necessary, separate the sauce and reduce it to the desired consistency, then add it back to the stew.
- Transfer the stew to a serving dish, making sure to keep the prunes intact and not too mixed into the sauce. Garnish with toasted almonds and sesame seeds. If desired, drizzle with melted ghee.
Notes
- Ground Ginger: The dried ground ginger used here provides a softer, more subtle flavor than fresh ginger. If you must try fresh ginger, use a very small amount of it, like ¼ or less of the dried form, to avoid overpowering the dish.
- Storage: Refrigerate leftovers for 3-4 days. Reheat on the stove or in the microwave, adding a small amount of water if needed. You can freeze the stew in small portions for up to 2-3 months. Thaw and reheat as needed.
- More tips and variations above in the blog post. Nutrition notes below.
Nutrition
Nutrition Notes
This beef tagine is gluten-free, high in protein, dairy-free, egg-free, soy-free, and grain-free. It combines protein-rich beef, fiber-packed prunes, and nutritious almonds.
Prunes are an excellent source of fiber, vitamin K, potassium, and phenolic compounds. Almonds are rich in protein, fiber, healthy fats, vitamins, and minerals. And beef provides high-quality protein, iron, zinc, and B vitamins.
However, it's recommended to consume red meat in moderation, as excessive red meat intake may increase the risk of certain chronic diseases. Opting for grass-fed beef when possible is a good choice, as it is leaner and a better source of beneficial nutrients such as omega-3 fatty acids and conjugated linoleic acid.
While we use lean beef that's trimmed of excess fat, the stew does contain some oil from the cooking process, which adds to the rich, thick onion sauce. If you'd like to lighten the dish, simply skim off the oil from the top before serving.
Anonymous says
Thank you for sharing this recipe