Beef Tagine with Raisins
A warm and fragrant Moroccan-inspired stew featuring tender beef, sweet raisins, and warm spices.
Ingredients
- •2 lbs beef chuck, cut into 1.5-inch cubes (900g)
- •2 tablespoons olive oil
- •1 large yellow onion, finely chopped
- •3 cloves garlic, minced
- •1 teaspoon ground ginger
- •1 teaspoon ground cinnamon
- •1 teaspoon ground turmeric
- •1/2 teaspoon black pepper
- •1 teaspoon salt
- •2 cups beef broth (480ml)
- •3/4 cup dark raisins (120g)
- •2 tablespoons honey
- •1/4 cup slivered almonds, toasted
- •2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat the olive oil in a heavy-bottomed pot or traditional tagine over medium-high heat.
- 2
Add the beef cubes and sear them on all sides until well browned, about 5 to 7 minutes.
- 3
Remove the beef and set aside on a plate.
- 4
In the same pot, reduce the heat to medium, add the chopped onions, and sauté until soft and translucent, about 6 minutes.
- 5
Stir in the minced garlic, ground ginger, cinnamon, turmeric, black pepper, and salt, cooking for 1 minute until fragrant.
- 6
Return the beef and any accumulated juices back into the pot.
- 7
Pour in the beef broth and bring the mixture to a gentle boil.
- 8
Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 1.5 hours until the beef is tender.
- 9
Add the raisins and honey to the pot, stirring gently to combine.
- 10
Simmer uncovered for another 15 to 20 minutes until the sauce reduces and thickens into a glossy glaze.
- 11
Garnish with toasted slivered almonds and fresh cilantro before serving.
💡 Chef tips
- You can swap beef chuck for lamb shoulder for an equally traditional flavor profile.
- This dish tastes even better when made a day ahead, as the flavors deepen overnight in the fridge.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished beef tagine should feature melt-in-your-mouth tender meat coated in a glossy, spiced sauce with plump sweet raisins and a nutty crunch from the almonds.