Slow-Cooked Beef and Chickpea Tagine with Warm Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and hearty North African-inspired stew where tender beef slowly braises with chickpeas and aromatic spices for deep, authentic flavor. This middle eastern-inspired beef ready in about 180 minutes pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 160 min Serves 6 Middle Eastern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck roast cubes and brown in batches for 4-5 minutes per side until a deep crust forms. Remove beef and set aside.
  2. Step 2: Reduce heat to medium and add 1 large diced yellow onion to the pot. Sauté for 6-7 minutes until soft and golden. Add 5 minced garlic cloves, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, and 1 tsp smoked paprika, stirring for 1 minute until spices are fragrant.
  3. Step 3: Return the browned beef to the pot and add 1 cup canned diced tomatoes, 2 cups beef broth, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer, then cover and reduce heat to low.
  4. Step 4: Cook the stew gently for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender.
  5. Step 5: Stir in 1 can (15 oz) drained chickpeas and cook uncovered for another 15 minutes to heat through and thicken the sauce.
  6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve with lemon wedges on the side to squeeze over the tagine.

Frequently asked questions

How long does Slow-Cooked Beef and Chickpea Tagine with Warm Spices take to make?

Total time is about 180 minutes (20 min prep + 160 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 Warm Spices?

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 beef chuck roast from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Chickpea Tagine with Warm Spices?

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 Warm Spices 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 Warm Spices?

Middle Eastern 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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