Beef Tagine Recipe

Posted on by Scott

The stereotypical “Moroccan Tagine” recipe is great at this time of year, as it contains a heady mixture of spices which capture the season perfectly.  For this recipe I’ve loaned Nigella Lawson’s Lamb and Date Tagine (from her great Nigella Christmas book), with just a few tweaks.

Beef Tagine

Beef Tagine

The reason for the tweaking isn’t because I think I can improve her recipe; far from it.  In fact, this version was born out of an evening’s dinner with a Brother-In-Law who doesn’t like lamb, coupled with my urge to haul out last year’s Christmas present – a clay tagine pot from my Wife.

Give this version (or Nigella’s original) a go and your house will be full of the smells of Christmas while it cooks.  You won’t regret it!

Recipe: Beef Tagine

Summary: This beef tagine fills your house with heady aromas while it cooks. Just try not to get excited!

Ingredients

  • 1kg (2lb 3oz) Diced stewing beef
  • 4 tbsp olive oil
  • 2 Onions, peeled and chopped
  • 250g (9oz) Dried dates (de-stoned)
  • 200ml (7 fl oz) Red Wine
  • 250ml (8fl oz) Water
  • 1 tsp of each of the following: Cinnamon, Turmeric, Ginger and Cumin
  • 5 Cloves
  • 2 Tomatoes, cut into 1/2 moon shapes (half down the middle, then half again, then once more)
  • Salt & pepper, to taste

Method

  1. Start off by heating your oil in a wide pan or tagine pot. Throw in your onions and stir for 10 minutes to soften.
  2. Add in your spices and stir.
  3. Turn up the heat, add the meat, and stir occasionally to brown.
  4. Add the liquids and dates then reduce the heat to a minimum, pop the lid on, and leave for 1.5 hours.
  5. Add the tomatoes, stir, then back on with the lid for another 30 minutes.

Preparation time: 10 minute(s)

Cooking time: 2 hour(s) 10 minute(s)

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  • http://indonesia-eats.blogspot.com Pepy @ Indonesia Eats

    It does look good. I should try the lamb version one. Thanks

    • http://www.realepicurean.com scott

      I prefer lamb myself but am happy with either. Beef makes a nice change.

  • http://hecooksshecookswecook.com/ Jeff

    I love this time of year because of dishes like this. Nothing better than walking into a kitchen that has some magical dish that has been simmering for hours. Also, thanks for reminding me because I need a tagine.

    Great flavors!

    • http://www.realepicurean.com scott

      Time to beg the missus for one for Xmas, I think?

  • http://domusaurearichmond.blogspot.com tamisha

    Do you have to prep the tagine in any special way before putting it in on the heat? I have a clay tagine but have been a bit leery of putting it directly over a gas flame.

    • http://www.voodookitchen.com.au Mara

      Yes, most tajines (particularly clay ones) need to be soaked for 12-24 hours before their first use and at least 20 minutes before each subsequent use. Should be ok to use a gas flame, but only low-to-medium heat. Remember, they’re meant for long slow cooking so take it easy and you’ll be fine.

    • http://www.realepicurean.com scott

      The instructions with mine told me to boil milk in it before the first use. Mara’s comment below seems much more knowledgeable, though!

  • http://lostpastremembered.blogspot.com deana

    This looks amazing.. dark and sexy like Nigella…. can’t wait to try… thanks for the beefy closeup!

    • http://www.realepicurean.com scott

      “Dark and sexy like Nigella”, haha! Love it!

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  • http://the109th.blogspot.com Katherine

    That look delicious – do you think it could be made in a dish other than a traditional tagine?

    • http://www.realepicurean.com scott

      Yes, any casserole dish will work. It can be cooked in the oven instead of on the hob, too.

      • http://the109th.blogspot.com Katherine

        Thank you – I will try it ASAP.

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  • http://www.familyfrolics.com janelle

    Ciao! LOVE filling the kitchen with amazing smells!!! Garlic sizzling in olive oil? Gets ‘em every time…

    • http://www.realepicurean.com scott

      Agreed that a lot of the pleasure of food is in the aromas it creates.

  • PA Native

    I tried this with ground beef and it was very nice.

  • Sarah

    Just sat down to eat this amazing tagine. It was absolutely delicious! My husband also loved it and the dates melt into this amazingly thick sauce with so much texture and flavour. A genuine keeper. We’ll make this time and time again for sure. Thanks so much for such a brilliant recipe.

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  • Gdearling

    This recipe is awesome. It was simple to make, but the end result is wonderful. Thank you so much for your creative changes to Nigella’s original recipe. We also don’t eat lamb, so this just hits the spot.

    • http://www.realepicurean.com/ Scott

      I’lI be getting out the tajine again soon (it’s the weather for it), soexpect more recipes to come!

  • Billandgog

    can this dish be cooked with slow cooker?