Imagine the rich, inviting aroma of cinnamon and cumin wafting through your kitchen as tender chunks of beef chuck slowly simmer to perfection.
Picture a vibrant tagine—deep oranges from carrots, golden hues from apricots, and a sprinkle of fresh cilantro—inviting you to savor every bite.
This dish is a warm embrace on a chilly evening, its spices wrapping you in comfort.
For me, this tagine has been a lifesaver on hectic weeknights when time is short but the desire for a hearty meal is strong.
The beauty of this Moroccan-inspired masterpiece is its ability to transform simple ingredients into something extraordinary, perfect for both everyday dinners and relaxed Sunday suppers.
Once, after a particularly busy day, this dish brought my family to the table, sharing smiles and stories over a flavorful, fulfilling meal.
Ready? Let’s cook this comforting cinnamon-spiced beef tagine together!
Why You’ll Love It
- Delivers bold flavor with aromatic spices and tender beef.
- Uses pantry staples like cinnamon, cumin, and coriander.
- Freezes beautifully for easy make-ahead meals.
- Provides a satisfying balance of savory and sweet with apricots and carrots.
- Offers a comforting, slow-cooked meal perfect for family gatherings.
Ingredients
- 2 pounds beef chuck — cut into 2-inch pieces, find quality beef for best tenderness.
- 2 tablespoons olive oil — use extra virgin for richer flavor.
- 1 large onion — chopped, verify it’s fresh and firm.
- 2 cloves garlic — minced, opt for fresh garlic to enhance aroma.
- 1 tablespoon ground cinnamon — use aromatic, high-quality cinnamon.
- 1 teaspoon ground cumin — verify it’s fresh for peak flavor.
- 1 teaspoon ground coriander — freshly ground adds more depth.
- 1/2 teaspoon ground ginger — use ground ginger for a mild spice.
- 1/2 teaspoon cayenne pepper — adjust for desired heat level.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground for best flavor.
- 4 large carrots — peeled and cut into 1-inch pieces, choose firm carrots.
- 1 can (14 ounces) diced tomatoes with juice — use organic for pure taste.
- 1/2 cup beef broth — opt for low-sodium to control salt level.
- 1 cup dried apricots — halved, check for no added sugars.
- 1/4 cup fresh cilantro — chopped, verify it’s fresh and vibrant.
Step-by-Step Method
Heat olive oil in a large Dutch oven over medium-high heat. Add the beef chuck pieces, making sure they’re in a single layer. Brown them on all sides to develop a rich color and deep flavor. This process will take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside, preserving the flavorful bits stuck to the bottom.
Sauté the Aromatics
Add the chopped onion and minced garlic to the same pot. Stir frequently and cook until the onion becomes translucent and soft, which should take about 3-4 minutes. This process will help to extract the sweetness and fragrance of the onions, forming a flavorful base for the tagine.
Spice It Up
Stir in the ground cinnamon, cumin, coriander, ginger, cayenne, salt, and black pepper. Cook the spices for about 1 minute until they become fragrant. This step is essential for waking up the spices and infusing their flavors throughout the dish, adding depth and complexity to the tagine.
Combine Beef and Vegetables
Return the browned beef to the pot. Add the peeled and cut carrots, stirring to combine everything thoroughly. This step guarantees that the beef and vegetables are evenly coated with the aromatic spices, enhancing the overall flavor of the dish.
Simmer with Liquids
Pour in the diced tomatoes with their juice and the beef broth. Stir to combine. Bring the mixture to a simmer, allowing the liquids to meld with the spices and meat.
Once simmering, cover the pot and reduce the heat to low. Cook for 1.5 to 2 hours until the beef becomes tender.
Add Dried Apricots
Stir in the dried apricots 10 minutes before the cooking time is complete. This will allow the apricots to soften and infuse their sweet flavor into the tagine, balancing the spices and enhancing the richness of the dish.
Rest and Garnish
Remove the pot from the heat and let the tagine rest for 10 minutes. This resting period allows the flavors to settle and blend further.
Before serving, garnish the tagine with freshly chopped cilantro, which adds a fresh, herbaceous note, complementing the dish’s rich and warming flavors.
Ingredient Swaps
– If you’re looking for a leaner option or want to reduce the cooking time, you can substitute the beef chuck with chicken thighs.
They’ll still absorb the spices well and become tender.
- For a vegetarian version, replace the beef with chickpeas or a mix of hearty vegetables like eggplant and zucchini.
- Instead of dried apricots, you can use raisins or prunes for a similar sweetness.
- If fresh cilantro isn’t available, parsley can be used as a garnish.
You Must Know
- Brown the Meat: Make sure you brown the beef chuck pieces on all sides in the olive oil before proceeding with the rest of the steps. This process enhances the flavor by creating a rich, caramelized crust on the meat.
- Use Fresh Spices: For the most aromatic and flavorful tagine, use fresh spices. Ground cinnamon, cumin, coriander, and ginger should be as fresh as possible to impart the fullest flavors to the dish.
- Uniform Cuts: Cut the beef chuck into uniform 2-inch pieces. This guarantees even cooking, making certain that the beef is tender and evenly cooked throughout the dish.
- Simmer Slowly: Allow the tagine to simmer on low heat for 1.5 to 2 hours. This slow cooking process is essential for tenderizing the beef and allowing the spices to meld together, creating a deep, complex flavor profile.
- Prepare Ahead: If possible, prepare the dish a day in advance. Letting the tagine sit overnight allows the flavors to deepen and improve, providing an even more delicious meal when reheated.
Serving Tips
- Serve the tagine over couscous or rice to soak up the flavorful sauce.
- Pair with a side of warm, crusty bread for dipping.
- Garnish with additional fresh cilantro or a sprinkle of toasted almonds.
- Complement the dish with a Moroccan mint tea for an authentic experience.
- Serve alongside a simple green salad with a lemon dressing for balance.
Storage & Make-Ahead
Cinnamon-Spiced Beef Tagine can be stored in the refrigerator for up to three days.
For make-ahead convenience, prepare it a day in advance to enhance flavors.
It freezes well for up to three months, allowing you to savor its richness anytime.
Thaw in the fridge before reheating.
Reheating
To gently reheat cinnamon-spiced beef tagine, use a microwave on low power.
Cover and warm in an oven at 300°F.
Alternatively, simmer on a stovetop over low heat.
Culinary Moroccan Heritage Significance
While warming up a dish can reignite its comforting flavors, understanding the rich tapestry of Moroccan culinary heritage adds an extra layer of appreciation to every spoonful.
Imagine a bustling Moroccan marketplace, where exotic spices fill the air, and each spice tells a story of trade, culture, and tradition. This Cinnamon-Spiced Beef Chuck and Carrot Tagine captures that essence beautifully.
The use of cinnamon, cumin, and coriander isn’t just about flavor; it’s a nod to Morocco’s historical crossroads of civilizations. I’m captivated by how the slow-cooked beef, tender and fragrant, mirrors the patience and care that Moroccan cooks have perfected over centuries.
As I savor each bite, I’m reminded of the vibrant culture that inspires every aromatic nuance of this dish.
Final Thoughts
Why not give this Cinnamon-Spiced Beef Tagine a try and experience a taste of Moroccan cuisine right at home?
Feel free to tweak the spices or add your favorite vegetables to make it your own!
Frequently Asked Questions
Can I Use a Different Type of Meat Besides Beef Chuck?
Absolutely, you can swap beef chuck for lamb or chicken. I recommend using lamb shoulder or chicken thighs for their rich flavors. Just adjust cooking times accordingly to guarantee the meat becomes tender and perfectly absorbs those aromatic spices.
What Can I Use as a Substitute for Dried Apricots?
I love how prunes or dried figs can replace dried apricots with ease. Their sweetness and texture complement the dish beautifully. Give them a try; you might find they add an unexpected depth to your creation!
Is This Dish Spicy Due to the Cayenne Pepper?
I’d say it has a mild kick, thanks to the cayenne pepper. It adds a gentle warmth without overpowering the other spices. If you’re sensitive to heat, you might want to adjust the amount.
Can I Cook This Tagine in a Slow Cooker?
Yes, you can absolutely cook this tagine in a slow cooker. Just brown the beef first, then transfer all ingredients to the slow cooker. Let it simmer on low for about 6-8 hours. Enjoy!
How Do I Adjust the Recipe for More or Fewer Servings?
To adjust servings, I simply scale the ingredients proportionally. If I want more, I double everything; for less, I halve it. Just guarantee even cooking by keeping ingredient ratios consistent. Enjoy experimenting with quantities!
Cinnamon-Spiced Beef Chuck and Carrot Tagine
Equipment
- 1 Dutch oven large or heavy pot with lid
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 2 pound beef chuck cut into 2-inch pieces
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large carrots peeled and cut into 1-inch pieces
- 1 can diced tomatoes with juice 14 ounces
- 1/2 cup beef broth
- 1 cup dried apricots halved
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a Dutch oven over medium-high heat and brown the beef chuck pieces on all sides.
- Remove the beef from the pot and set aside.
- In the same pot, add the onion and garlic, cooking until softened.
- Stir in cinnamon, cumin, coriander, ginger, cayenne, salt, and black pepper, cooking for 1 minute until fragrant.
- Return the beef to the pot and add the carrots, stirring to combine.
- Pour in the diced tomatoes with juice and beef broth, bringing the mixture to a simmer.
- Cover the pot and reduce heat to low, cooking for 1.5 to 2 hours until the beef is tender.
- Stir in the dried apricots and cook for an additional 10 minutes.
- Remove from heat and let the dish rest for 10 minutes.
- Garnish the tagine with fresh cilantro before serving.
Notes
