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Beef and Apricot Tagine

A delicious Morrocan braised beef dish with dried apricots, chickpeas and sweet and sour notes.
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Course Main Course
Cuisine North African
Servings 6

Equipment

  • large skillet, large casserole or tagine

Ingredients
  

  • 1 large onion, finely chopped approx 2 cups
  • 4 cloves minced garlic
  • 1 tsp powdered ginger
  • 2 tsp ras al hanout
  • 1 4 inch cinnamon stick
  • 2 lbs chuck roast, cut into 1 inch cubes
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/2 tsp saffron threads or safflower "saffron"
  • 1/4 cup tomato paste
  • 1 cup beef broth
  • 2 tbsp honey
  • 1 cup dried, pitted apricots, cut in half
  • 1 19 oz can chickpeas or 2 cups of cooked chickpeas
  • 2 tbsp lemon juice
  • 2 tbsp olive oil for frying

Instructions
 

  • Prepare all ingredients and have them ready. Preheat oven to 350F.
  • Heat olive oil in a large skillet on medium high. Season beef with salt and pepper and brown it in small batches for about 2 or 3 minutes. Remove into casserole or tagine.
  • Add onions to the skillet and fry until they are just beginning to turn brown around the edges. Add garlic and fry for another minute.
  • Add ras al hanout and ginger and saffron.
  • Add broth and stir in tomato paste. Bring to a boil.
  • Add honey and stir until melted into the sauce.
  • Turn down heat and allow to reduce to a thick sauce.
  • Add lemon juice and pour sauce over beef in the casserole or tagine.
  • Add drained and rinsed chickpeas and apricots. Stir until all ingredients are coated in sauce.
  • Cover tightly with aluminum foil or cover with the tagine lid and put on the middle rack of oven. Turn heat down to 250F.
  • Braise until beef is tender, about 2 hours.
  • Serve with couscous or warm flatbread.
Keyword beef, tagine, stew, apricots, chickpeas, morrocan, dinner