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cinnamon spiced beef tagine recipe

Cinnamon-Spiced Beef Chuck and Carrot Tagine

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine Moroccan
Servings 4 servings

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

For best results, be sure to cut the beef into uniform pieces to ensure even cooking, and if possible, prepare this dish a day in advance, as the flavors will deepen and improve overnight.
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