Beef Tagine

Admittedly, this dish is not baked. I hope you won’t hold that against me. A tagine (or tajine) is a Moroccan stew-like dish and also the name of the pot it is traditionally cooked in. The good news is that you can also make this dish in a regular ol’ pot. I tweaked the original recipe a bit, mainly omitting ingredients I didn’t have or didn’t feel like using. Like any stew, this dish is totally flexible so feel free to adjust the spices and even try different vegetables. I think a swap of sweet potatoes for the squash would be delicious. I served the tagine over jasmine rice because I love jasmine rice, but you could serve it over your favorite rice or couscous or eat it all by itself.

Beef Tagine
Adapted from Jamie Oliver


  • 1.5 pounds stew beef
  • Olive oil
  • 1 onion, finely chopped
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes, partially drained
  • 800 ml chicken stock (~3.5 cups)
  • 1 small squash ~ 1 pound (I used butternut), peeled and cut into 1-inch chunks
  • 1 handful of prunes, chopped

For the spice rub

  • Salt and pepper
  • 1 heaping tablespoon ground cumin
  • 1 heaping tablespoon ground cinnamon
  • 1 heaping tablespoon ground ginger
  • 1 heaping tablespoon sweet paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground red pepper (cayenne)


Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours, overnight if possible.

When you’re ready to cook, heat a few tablespoons of olive oil in a medium pot and fry the meat (reserve any spices left in the bowl) over a medium heat for 5 minutes. Add your chopped onion cook for another 5 minutes. Add the chickpeas and tomatoes, then pour in 400ml of stock and stir. Add the remaining spices. Bring to the boil, cover, and reduce to a simmer for 1½ hours.

At this point add your squash, prunes and the rest of the stock. Give everything a stir, then cover again and continue cooking for another 1½ hours, stirring occasionally.

If it seems a bit too runny, simmer for 5 to 10 minutes more with the lid off. Adjust seasoning to taste.  Serve over couscous or rice.


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