Moroccan Beef Stew - Beef Tagine

From Blue Highlands · Public · On Public Sep 2026

Prep 30 min · Cook 3 hr · 8 servings · ~456 cal / serving

This Moroccan stew is full of anti inflammatory spices, tender chunks of beef, root vegetables, and little pops of sweetness from dried fruit. Our favorite way to serve it is over mashed cauliflower, but it's a meal all on it's own, or great served over rice or cauliflower rice.

Ingredients

2½ lb beef chuck roast (stew meat, or beef round steak)
1 tbsp salt
1 tbsp paprika
1 tsp cumin
½ tsp cinnamon
¼ tsp turmeric
3 tbsp olive oil (or avocado oil or ghee)
1 cup onion (white or yellow, chopped)
3 clove garlic (minced)
4 cup beef broth
1 canned diced tomatoes, diced
2 tbsp tomato paste
1 tbsp ginger powder
2 tsp cumin
½ tsp cinnamon stick
¼ tsp cayenne optional
3 cup carrot (peeled and cut in chunks)
2 turnips (trimmed and cut in chunks)
2 tbsp raisins (or golden raisins)
cayenne

Method

Steps show what you need as you go — cook-assist built into the recipe.

1
Cut beef roast or steaks into large chunks
2½ lb beef chuck roast (stew meat, or beef round steak)
2
Combine the spice rub for the beef
3
Rub the spices into the beef, evenly coating. Allow the beef to marinate in the spices for at least an hour
4
Heat a large dutch oven (or cast iron pot with a lid) over medium heat
3 tbsp olive oil (or avocado oil or ghee)
4a
Add the olive oil, and place the chunks of beef into the pot. Do not overcrowd the pan. The beef will steam instead of browning. I cook the beef cubes in 3-4 batches, turning each piece to brown the top and bottom, then returning it to a plate
3 tbsp olive oil (or avocado oil or ghee)
5
Into the pot, add the onions and the garlic
1 cup onion (white or yellow, chopped)3 clove garlic (minced)
5a
Saute for 7-10 minutes until the vegetables have softened
6
Return the beef to the pot, along with the beef broth, diced tomatoes, tomato paste, and spices
4 cup beef broth1 canned diced tomatoes, diced2 tbsp tomato paste
6a
Bring the mixture to a simmer, then reduce the heat to low
7
Cover the dutch oven, and allow the stew to cook for 2 hours. Test the beef. It should be melt-in-your mouth tender at this point
8
Add the vegetables and dried fruit, and return the lid to the pot. Allow it to stew on low for another 30 minutes, or until vegetables are tender
9
Adjust seasonings to taste. Typically all I add at this stage is extra salt and pepper. A little cayenne pepper is also great if you’d like to increase the spiciness of this stew
1 tbsp salt¼ tsp cayenne optional

Nutrition

Estimated per serving

456calories

Protein

26 g

Carbs

7.6 g

Fat

35 g

Sat. fat 13 g · Fiber 1.7 g · Sugar 3.5 g · Sodium 559 mg · Cholesterol 114 mg

Based on 8 of 20 ingredients