Slow-Cooked Beef Tagine with Apricots and Almonds
A fragrant Moroccan-inspired stew where tender beef braises slowly with sweet apricots and toasted almonds, infused with warm spices. This moroccan-inspired beef ready in about 160 minutes pairs beef chuck, cut into 2-inch cubes, olive oil, large yellow onion, diced 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.
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp paprika
- 1/2 tsp turmeric
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 cup dried apricots, chopped
- 1/2 cup toasted sliced almonds
- 1/4 cup fresh cilantro, chopped
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 6-8 minutes, turning occasionally until deeply seared. Remove beef and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté over medium heat for 5 minutes until soft and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp paprika, and 1/2 tsp turmeric, cooking for 1 minute to release the spices’ aroma. Mix in 2 tbsp tomato paste and cook for another 2 minutes until darkened.
- Step 4: Return the browned beef to the pot and pour in 3 cups beef broth. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 hours until beef is tender.
- Step 5: After 2 hours, stir in 1 cup chopped dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Simmer uncovered for 20 minutes to thicken and meld flavors.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1/2 cup toasted sliced almonds for crunch. Serve warm with couscous or flatbread.
Frequently asked questions
How long does Slow-Cooked Beef Tagine with Apricots and Almonds take to make?
Total time is about 160 minutes (20 min prep + 140 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 Tagine with Apricots 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef Tagine with Apricots 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 Tagine with Apricots 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 Tagine with Apricots and Almonds?
Moroccan 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.
