Dinner · Moroccan · 20 min
Moroccan Tagine of Beef with Apricots and Almonds
- Calories
- 1126
- Protein
- 52g
- Carbs
- 72g
- Fat
- 74g
Ingredients
- 7.4188 oz beef chuck roast
- 1.237 tbsp extra-virgin olive oil
- 0.618 each yellow onion
- 1.8667 clove garlic
- 0.6111 tsp ground ginger
- 0.6154 tsp ground cinnamon
- 0.6364 tsp ground turmeric
- 0.619 tsp cumin seed
- 1 pinch saffron threads
- 8.9646 oz diced canned tomatoes
- 0.6183 cup low-sodium beef broth
- 2.4743 oz dried apricots
- 0.3167 tsp salt
- 0.1667 tsp black pepper
- 1.2357 oz blanched slivered almonds
- 1.2 tbsp fresh cilantro
Method
- 01Pat the beef chuck cubes dry with paper towels. Season generously with half of the salt and black pepper.
- 02Heat 1.5 tbsp olive oil in a heavy tagine or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 3 to 4 minutes per batch. Transfer the browned beef to a plate.
- 03Reduce heat to medium and add the remaining 0.5 tbsp olive oil along with the chopped yellow onion. Cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic, ground ginger, cinnamon, turmeric, and toasted ground cumin. Stir constantly until fragrant, about 1 minute.
- 04Return the beef and any accumulated juices to the pot. Stir in the canned diced tomatoes, low-sodium beef broth, remaining salt and pepper, and steeped saffron threads along with their liquid.
- 05Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer gently for 1.5 to 2 hours, until the beef is fork-tender and reaches a safe internal temperature well above 145°F (63°C) with a rested texture.
- 06Stir in the halved dried apricots and cook uncovered for an additional 15 to 20 minutes to allow the stew sauce to thicken.
- 07Fold in the toasted slivered almonds just before removing from heat.
- 08Garnish with chopped fresh cilantro and serve hot.
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