Moroccan Beef Tagine with Potatoes and Carrots

Beef · Moroccan · Tagine

A hearty Moroccan beef tagine seasoned with Zamouri Spices Lahma Tagine, slow-cooked with onions, potatoes, carrots, and olives until tender and richly flavored.

Ingredients

  • 2 lbs beef chuck, cut into 1½-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons Zamouri Spices Lahma Tagine
  • 1 teaspoon salt, or to taste
  • 2 cups beef broth or water
  • 3 medium carrots, peeled and cut into large pieces
  • 3 medium Yukon Gold potatoes, quartered
  • ½ cup green olives
  • 2 tablespoons chopped fresh parsley or cilantro
  • Extra parsley or cilantro for serving

Instructions

  1. Heat the olive oil in a tagine, Dutch oven, or heavy-bottomed pot over medium heat.
  2. Add the beef and brown lightly on all sides. Add the onion and cook for 4–5 minutes, until it begins to soften.
  3. Stir in the garlic, Lahma Tagine, and salt. Cook for about 30 seconds, stirring to coat the beef in the seasoning.
  4. Add the beef broth or water and bring to a gentle simmer. Cover, reduce the heat to low, and cook for about 1½ hours, or until the beef is beginning to become tender.
  5. Arrange the carrots and potatoes over the meat. Cover and continue cooking for 30–40 minutes, until the vegetables and beef are tender.
  6. Add the olives during the final 10 minutes of cooking. Stir in the chopped parsley or cilantro.
  7. Taste and adjust the salt if needed. Serve hot with Moroccan bread, couscous, or crusty bread for soaking up the sauce.

Serves: 4–6
Prep Time: 20 minutes
Cook Time: About 2 hours

Cook It the Traditional Way

This recipe is perfect for slow cooking in a traditional Moroccan tagine.

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