Moroccan Beef, Chickpea and Apricot Tagine
Tagines are named after the stew itself as well as the earthenware vessel in which it is typically cooked. The beef slowly simmers until tender, and the carrots and apricots work to balance the savoriness of the dish. Ras el hanout, a Moroccan spice blend featuring coriander, cinnamon, ginger and pepper, among others, is widely available in American supermarkets.
prep time
20 mincook time
2 hrs 15 minIngredients
3 Tbsp. vegetable oil
2 to 2½ lbs. Niman Ranch sirloin steaks, cut into 1-inch cubes
kosher salt and black pepper
1 medium red onion, diced
1 (1-inch) thumb fresh ginger, peeled and minced
3 cloves garlic, thinly sliced
1 Tbsp. tomato paste
1½ Tbsp. ras el hanout spice*
1 cinnamon stick
3 cups beef stock
12 oz. medium-size carrots, peeled and cut into 1½-inch pieces
¾ cup dried apricots, roughly chopped
1 (15 oz.) can chickpeas, drained and rinsed
½ cup fresh cilantro, chopped, plus more for serving
1 lemon, zested and halved
cooked French couscous and toasted chopped almonds, for serving
Cooking Instructions
- Heat 1 Tbsp. oil in a large deep skillet or a Dutch oven over medium-high heat. Pat cubed sirloin dry with paper towels and season all over with salt and pepper. Add half the sirloin to the skillet and cook until browned on a few sides, 3 to 5 minutes. Remove with a slotted spoon to a plate. Repeat with another 1 Tbsp. of oil and the remaining sirloin.
- Reduce heat to medium. Add the remaining 1 Tbsp. of oil to the skillet. Stir in onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in ginger and garlic; cook 1 minute. Stir in tomato paste, ras el hanout and cinnamon stick. Cook, stirring, for 30 seconds.
- Pour in beef stock and bring to a simmer, scraping the bottom of the skillet to remove any browned bits. Return beef to the skillet. Reduce heat to low, cover, and simmer for 1 hour.
- After 1 hour, stir carrots, apricots, chickpeas and chopped cilantro into the skillet. Cover and cook 1 more hour, until beef and carrots are tender and sauce has thickened.
- Remove and discard cinnamon stick. Stir all the lemon zest and juice from one half of the lemon into the skillet. Season with salt, pepper and more lemon juice, if desired.
- Serve beef tagine over cooked couscous. Top with almonds and more cilantro.