Beef Tagine (Moroccan Beef Stew)

Ingredients:

Spice Rub for beef

- 2 to 2.5 lbs chuck roast, cut into chunks
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1 tsp coriander

Beef Tagine

- 2 Tbsp oil
- 1 medium onion, chopped
- 3 garlic cloves, finely chopped
- 2 tsp ginger, finely chopped
- 2 Tbsp tomato paste
- 1 15oz can diced tomatoes
- 3 cups beef broth
- 2 tsp Spanish paprika (see note 1)
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- 1.5 tsp coriander
- 1/2 tsp cumin
- 2-3 carrots, cut into chunks
- 1 15oz can garbanzo beans, drained
- 12-14 dried apricots
- 6 Tbsp raisins
- 8-9 baby potatoes, cut into halves

Preparation:

- Coat beef chunks with all spice rub ingredients.
Heat olive oil in a pot over medium high heat and sear the meat for about 10 minutes, till it browns up all side. For this, leave it undisturbed for 5 minutes before flipping.
- Add in chopped onions and cook till tender, about 6-7 minutes. Next, add chopped ginger and garlic and cook for a couple of minutes. Stir in tomato paste and cook for a few more minutes.
- Add in diced canned tomatoes, beef broth and remaining spices (paprika, Spanish paprika, cinnamon, turmeric, cumin, coriander). Combine well. Let it come to a boil, then reduce the temperature to medium low. Cover and cook for 45 minutes.
- Add in carrots and garbanzo beans continue cooking, covered, for 30 minutes.
Stir in apricots and raisins and cook with the lid on. Every now and then, stir the pot. If you feel the sauce is getting too thick, add in extra water (I added an extra 1 cup).
- Cook till meat is tender and melts in your mouth, about another 2 hours, depending on the size of the chunks.
- Add in potatoes in the last 25 to 30 minutes. Taste and adjust for salt and pepper.


Notes

If you don’t find Spanish paprika in your pantry, just increase the amount of regular paprika.

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