Moroccan Spiced Beef and Apricot Tagine

• 2 pounds beef chuck, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 1/2 cups dried apricots, chopped
• 1 14-ounce can diced tomatoes
• 1 cup beef broth
• 1/4 cup chopped fresh cilantro
• Optional: toasted almond slices for garnish

Steps

1. 1 Season the beef with salt, pepper, cinnamon, cumin, coriander, ginger, and cayenne.
2. 2 Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the beef in batches, then set aside.
3. 3 In the same pot, sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute.
4. 4 Return the beef to the pot. Stir in the apricots, diced tomatoes (with their juices), and beef broth.
5. 5 Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until beef is tender.
6. 6 Stir in the cilantro and adjust seasoning if necessary.
7. 7 Serve garnished with toasted almond slices if desired.

Equipment

• tagine or Dutch oven

Variations

• Substitute chicken for beef for a lighter version.

Substitutions

• If dried apricots aren't available, use prunes for a similar sweetness and texture.

Pairings

• A side of roasted vegetables or a simple green salad complements this dish beautifully.

Nutrition

Tips

• For deeper flavor, marinate the beef in the spices for a few hours before cooking.
• If using fresh apricots, adjust the cooking time to prevent them from turning to mush.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with couscous or crusty bread to soak up the delicious sauce.

FAQ