Recipe by Chef Heidi Fink
Moroccan Beef Tagine
- Prep time 30 mins
- Cook time 2 hours
- Ready in 2 hours 30 mins
- Yield Serves 8
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The recipe is adapted from one I was taught to make by a chef in Morocco. It’s a slow-simmered stew, where tender beef is infused with warming spices and a hint of sweetness. The saffron is optional, but adds an authentic flavour.
Ingredients
- Saffron - Optional
- Spice Mixture
- Tagine
- Finish
Directions
- Saffron: mix together the saffron threads with the 1/2 cup hot water. Set aside.
- Spice mixture: Mix all the spices and salt together in a small bowl. Set aside.
- Tagine: Have all your ingredients chopped, measured and ready to go.
- In a large saucepan or medium pot with a tight-fitting lid, heat the olive oil until just barley shimmering. Add onion and sauté gently for about 5 to 7 minutes, until translucent. Add garlic and spice mixture and sauté briefly, 10 to 15 seconds, until just aromatic. Add the broth, the saffron water (if using), and the cubed stew beef. Bring to a boil, reduce heat to lowest setting, cover, and simmer gently 1-1/2 hours.
- While this is cooking, peeled and chop your fruit of choice 9apple, pear, or quince). After the stew has simmer the requisite 1-1/2 hours, add the prepared fruit to the pot. Simmer gently, covered for 20 minutes (less time for pear and apple, more time for quince).
- Finish: Remove pan from heat just while doing the next step.
- Scoop out as much of the liquid from the stew as you can and transfer it to a small pot. Add the dried apricots, the butter, and the honey.
- Bring to a boil, reduce heat partially, and simmer for 5 minutes.
- Scoop out apricots into pot with beef. Whisk cornstarch with a bit of water. Whisk this into the boiling sauce mixture and simmer a few minutes, until thickened.
- Scrape contents of this pot back into the beef mixture, return it to the heat, and simmer gently to meld the flavours, about 10 minutes more.
- Stir in cilantro and parsley. Decorate the tagine with toasted almonds, if desired.
- Tagine can be made up to 4 days ahead and reheated before serving.
Variations
LAMB TAGINE
- Use lamb stew meat instead of the beef. Proceed with the recipe as written.
