Beef Tagine

"This recipe replaces the usual onion with garlic. Feel free to replace the garlic with a large onion if desired."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:




  • In a large bowl, combine beef, salt, and ras el hanout. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
  • In a cast iron pan, heat olive oil to medium heat. Add add garlic and ginger and stir continuously for no more than a minute, until they become fragrant. Stir in tomato paste and stir continuously for another 3 minutes, until the paste changes color. Working in batches, add beef and cook only until browned on all sides. Set aside as the beef is browned, and continue until all the beef is cooked.
  • Soak raisins in enough water to cover completely. Drain water after 30 minutes.
  • Combine beef stock, kohlrabi, carrots, date paste, and beef in a ceramic casserole pan. Cover with foil and cook in oven for 1 hour.
  • If not using a tagine, add whole dates to the casserole pan and cook for another 30 minutes, or until beef is tender.
  • If using a tagine, place diffuser and tagine on the stove and raise heat to medium-low. Add whole dates to the casserole pan, and remove from oven. Working in batches, transfer some of the contents to the tagine. Heat with the lid on for another 30 minutes or until the beef is tender. Repeat as needed until done.
  • Stir in soaked raisins.
  • Garnish with cilantro and serve with flatbread or couscous.

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I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
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