Beef Tagine with Raisins
A fragrant and tender Moroccan-inspired stew that perfectly balances savory beef with the subtle sweetness of golden raisins.
Ingredients
- •2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- •3 tablespoons extra virgin olive oil
- •2 large yellow onions, finely diced
- •3 cloves garlic, minced
- •1 teaspoon ground ginger
- •1 teaspoon ground turmeric
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground coriander
- •1/2 teaspoon black pepper
- •1 teaspoon kosher salt
- •1/2 cup golden raisins
- •2 cups beef stock
- •1 tablespoon honey
- •1/4 cup toasted slivered almonds for garnish
- •Fresh cilantro, chopped for garnish
Instructions
- 1
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Brown the beef cubes in batches until seared on all sides, then remove and set aside.
- 3
In the same pot, add the onions and cook until softened and translucent, about 5-7 minutes.
- 4
Stir in the garlic, ginger, turmeric, cinnamon, coriander, salt, and pepper, cooking for 1 minute until fragrant.
- 5
Return the beef to the pot and pour in the beef stock, ensuring the meat is mostly submerged.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until the beef is tender.
- 7
Stir in the raisins and honey, then continue to simmer uncovered for another 20 minutes to allow the sauce to thicken slightly.
- 8
Serve hot, garnished with toasted slivered almonds and fresh cilantro.
💡 Chef tips
- For the most tender result, cook the beef a day in advance; the flavors deepen significantly after resting overnight in the fridge.
- If you prefer a thicker sauce, remove the lid for the final 30 minutes of cooking or stir in a teaspoon of cornstarch mixed with water.
- Serve this dish over fluffy couscous or with crusty bread to soak up the aromatic sauce.
✅ How it should turn out
The finished tagine should feature melt-in-your-mouth beef coated in a glossy, golden-brown sauce that smells of warm spices and tastes perfectly balanced between savory and sweet.