Beef tagine

Prep: 10 mins
Cook: 150 mins
Beef tagine
This is a great main course to make in advance - so it suits a relaxed dinner party or where you are at home on a Sunday and cooking for the coming week.  It will keep well in the fridge for a few days. Double the quantities to create an easy to freeze dinner for use in the future. Allow to cool fully before freezing.

600g stewing beef
Glug olive oil
1 red onion, peeled and finely chopped
Small bunch of fresh coriander
Tin of chopped tomatoes (approx 400g) or 400g fresh tomatoes (skinned)
1 litre vegetable stock (made from stock cube or concentrated liquid is fine)
1 small butternut squash (approx. 750g) deseeded and cut into 5cm chunks
75g plump raisins
100g dried apricots
Grated carrot (sneaky one for the kids)

For the spice rub
Salt and freshly ground black pepper
1 level tablespoon ground cumin
1 level tablespoon ground cinnamon
1 level tablespoon ground ginger
1 level tablespoon sweet paprika

Put all of the spice rub ingredients together in a bowl. Put the beef into a large bowl, sprinkle the spice rub over it and massage well. Cover with clingfilm and put into the fridge for a couple of hours – ideally overnight. That way the spices really penetrate and flavour the meat. If you don't have time to do this, the recipes still works well - especially if you aren't eating it the same day as the spices will infuse over night.

When you’re ready to cook, heat a generous glug of olive oil in a casserole dish (ideally one you can put on the top of the stove and transferto the oven). Fry the meat over a medium heat for 5 minutes. If you haven't had time to put the spices on your meat in advance, once the oil is in the pan, put in your spice mix and allow to sizzle for a few minutes before you add the beef.

Add your chopped onion and coriander stalks and fry for another 5 minutes. Tip in the tinned tomatoes, apricots, raisins and grated carrots if you are need to hide vegetables from your kids - then pour in 800ml of stock and stir.

Cover with the lid (or foil) and cook in the oven for 2.5 hours (150 minutes). Check half way through and give everything a good stir.

Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer on the top of the stove for 5 to 10 minutes more with the lid off. The beef will be really tender and flaking apart now, so have a taste and season with a pinch of salt and pepper. Scatter the coriander leaves over the tagine then take it straight to the table with a big bowl of boiled rice or cous cous.


Preparation Time
10 minutes

Cooking Time
150 minutes

Main ingredients

Recipe Type
Dinner, Party Food, Easy, Family Dinners, Healthy, One Pot


Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free

Level of Difficulty

Cous cous is a great cupboard staple to have as it is really fast to make and so simple.  Follow cooking instructions (normally just adding water to the cous cous and leaving for 3-5 minutes).  To give it some taste, squeeze in half a lemon, salt, petter and good knob of butter.  

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