Moroccan Beef Stew Tagine/Tajine

Total Time
2hrs 10mins
Prep 30 mins
Cook 1 hr 40 mins

This stew smells wonderful. It blends the flavor of garlic, cinnamon, cumin and orange peel, and makes an easy, exotic dinner.

Ingredients Nutrition

Directions

  1. Combine flour, salt and pepper.
  2. Coat the meat with the flour in a large bowl or large plastic bag.
  3. In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
  4. Remove from heat.
  5. Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
  6. Simmer covered about 1 hour 15 minutes or until meat is almost tender.
  7. Add carrots (or sweet potato) and cook covered until tender (about 20 minutes).
  8. Add the chick peas and cook until heated through.
  9. Serve over couscous.
Most Helpful

1 5

I'm sorry, but this was a recipe that we couldn't eat. We had to throw it out & make tomato soup instead. I think my son described it best as a "meaty cinnamon roll". This is only our third tagine & I'm sure it's personal preference.

5 5

This was delicious! The house smells so good still. I used only 1 can of garbanzo beans because my fiance doesn't like beans, and it seemed like enough. I also used 1 cup vegetable broth instead of water for a little more flavor (I would have used beef broth if I had any). Quite flavorful, beef was very tender, the stew thickened nicely and went well with garlic naan (ok, that's Indian, but it's what I had). Would be great with couscous as suggested, or some egg noodles, or even just white rice. I cooked the carrots for about 30 minutes instead of 20, and they were still pretty crisp, even though I diced them smaller than suggested. I will make this again, and play with it... probably dice in some potatoes because I like them, and maybe some star anise and red wine for extra flavor...