Beef Tagine with Raisins
A tender and aromatic Moroccan stew that perfectly balances savory spices with the natural sweetness of raisins.
Ingredients
- •2 lbs beef chuck roast, cut into 2-inch cubes (900g)
- •3 tablespoons extra virgin olive oil
- •2 large yellow onions, finely chopped
- •3 cloves garlic, minced
- •1 teaspoon ground ginger
- •1 teaspoon ground turmeric
- •1 teaspoon ground cinnamon
- •1 teaspoon sweet paprika
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 cups beef broth (500ml)
- •1 cup dark raisins (150g)
- •2 tablespoons honey
- •1/4 cup slivered almonds, toasted (30g)
- •2 tablespoons fresh cilantro, chopped
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or traditional tagine over medium heat.
- 2
Add the beef cubes and sear them on all sides until nicely browned, about 5 to 7 minutes, then remove and set aside.
- 3
In the same pot, add the chopped onions and cook until softened and translucent, about 8 minutes.
- 4
Stir in the minced garlic, ginger, turmeric, cinnamon, paprika, salt, and black pepper, cooking for 1 minute until fragrant.
- 5
Return the beef and any accumulated juices back to the pot, stirring to coat the meat in the spices.
- 6
Pour in the beef broth, bring to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 1.5 hours until the beef begins to tenderize.
- 7
Add the raisins and honey to the pot, gently stirring them into the sauce.
- 8
Cover and continue to simmer for another 30 minutes until the beef is melt-in-your-mouth tender and the sauce has reduced to a glossy glaze.
- 9
Garnish with toasted slivered almonds and freshly chopped cilantro before serving.
💡 Chef tips
- You can swap the beef chuck for lamb shoulder for an equally traditional flavor profile.
- This tagine actually tastes better the next day, making it an ideal make-ahead dish for dinner parties or holidays.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
✅ How it should turn out
The finished dish features fall-apart tender beef coated in a rich, spiced, glossy sauce infused with sweet plump raisins and aromatic cinnamon.