Slow-Cooked Beef and Chickpea Tagine with Saffron and Almonds

By · Reviewed by AislePrompt Editorial · ·

A fragrant slow-cooked beef tagine enriched with saffron, tender chickpeas, and toasted almonds, inspired by Mediterranean and Spanish flavors. This spanish-inspired beef (mediterranean) ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, extra virgin olive oil, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 6 Spanish cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 lbs beef chuck cubes and brown in batches for 4-5 minutes per batch until deeply caramelized on all sides. Remove beef and set aside.
  2. Step 2: Reduce heat to medium and add 1 large finely chopped onion with 4 minced garlic cloves. Sauté for 5 minutes until the onion softens and becomes translucent.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, and 1/4 tsp saffron threads. Cook for 1 minute until spices are fragrant.
  4. Step 4: Return the browned beef to the pot, add 2 tbsp tomato paste, 2 cups beef broth, and 1 1/2 cups drained chickpeas. Season with 1 1/2 tsp salt and 3/4 tsp black pepper.
  5. Step 5: Bring to a boil, then reduce to low heat, cover, and simmer gently for 2 hours until beef is tender and sauce thickens.
  6. Step 6: Before serving, sprinkle 1/4 cup toasted sliced almonds and 3 tbsp chopped fresh cilantro over the stew for a crunchy, fresh finish.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef and Chickpea Tagine with Saffron and Almonds take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef and Chickpea Tagine with Saffron and Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Chickpea Tagine with Saffron and Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef and Chickpea Tagine with Saffron and Almonds for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef and Chickpea Tagine with Saffron and Almonds?

Spanish beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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