The Weeknd-Inspired Spiced Beef and Pomegranate Tagine

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

A fragrant Moroccan-style beef tagine with warm spices and a hint of tart pomegranate molasses. This Moroccan-inspired beef recipe, ready in about 80 minutes, pairs beef chuck, cubed, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Ingredients

• 1 lb beef chuck, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp paprika
• 2 tbsp pomegranate molasses
• 1 1/2 cups beef broth
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted slivered almonds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 1 lb beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes and brown on all sides for 5-6 minutes, then remove and set aside.
3. Step 3: Add 1 diced medium onion to the pot and sauté for 4 minutes until softened. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
4. Step 4: Mix in 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp paprika; cook for 1 minute to toast spices.
5. Step 5: Return the beef to the pot and add 2 tbsp pomegranate molasses, 1 1/2 cups beef broth, and 1 cup halved cherry tomatoes. Bring to a simmer, cover, and reduce heat to low. Cook for 1 hour until beef is tender.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro, then sprinkle 1/4 cup toasted slivered almonds over the tagine before serving warm.