Fruity Beef Tagine for the Tagine!

READY IN: 5hrs 20mins
Recipe by Um Safia

This is a typical Moroccan tagine recipe to be cooked in a traditional tagine. Cooking times may vary slightly depending on the size of the tagine used and where you use the Tagine - on the stove top, open fire, grill etc. Serve this tagine with fresh baked bread or cous cous.

Top Review by macera44

OH MY !! I am at a loss for words ...fabulous, fantastic...just don't do justice !! I love the use of spices and ras el hanout spice mix, it has become a staple in my house and love recipes that incorporate it. I have been on a NA*ME kick for a while, and your recipes have not let me down at all!! Thank you!

Ingredients Nutrition


  1. Place onions in the tagine base with 1/2 tbsp olive oil and brown well over a high heat. Add the rest of the olive oil and the beef and cook until well browned and sealed all over. Add the garlic and cook for a further 30 seconds, before adding all the spices except the cinnamon sticks.
  2. Make up the beef stock my mixing 1/2 pint of boiling water with 1 beef stock cube, honey and the cinnamon sticks - Maggi or Oxo work very well! Set aside.
  3. Turn the heat down. Add the carrots, tomatoes, dates, prunes, raisins and stock, carefully mix together with wooden spoon and season to taste with salt and pepper.
  4. Place lid over the tagine base and cook on a low heat for approx 4 1/2 hours. This may take a little longer or a little less cooking so check your tagine at around 3 hours of cooking to see how things are progressing.
  5. The tagine will be ready when the beef is 'melting' and the sauce is thick and bursting with all the flavours.
  6. Before serving, remove the cinnamon sticks and sprinkle the coriander over the top of the dish.
  7. Serve the tagine in its base with fresh baked bread or steamed cous cous.

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