Sometimes you want something special but don’t have much time to prepare it.
That’s where a slow cooker comes into play!
A slow cooker is great for preparing meals that take longer than 30 minutes.
These meals require minimal hands-on time and are easy to serve at any time.
What is a beef tagine?
The origin of the tagine goes back to North Africa and was introduced into Europe during the Crusades.
A tagine is a type of casserole that is traditionally made from lamb or mutton, but can also be made with chicken, fish, or other meats.
When making a tagine, you use either a clay pot (also known as a tajine) or a metal pot.
Your choice will depend on your budget and how much space you have available.
In general, the smaller the tagine, the easier it will be to clean because there’s less surface area exposed to the air.
You can find tagines online or in department stores like Target and Walmart.
If you prefer, you can also make your own tagine using a cast iron Dutch oven.
This type of tagine has been around since the 1700s.
They were originally used to cook soups and stews.
Today, tagines are used to make everything from curries to braises.
A tagine can be served hot or cold.
When serving hot, you should remove the lid before serving so that the contents retain their heat.
You can add water to the tagine if it gets too dry while cooking.
If you choose to serve the tagine cold, you’ll need to let it cool completely before removing the lid and placing it in the refrigerator.
This allows the flavors to develop more fully.
How is a beef tagine made?
If you’re looking for a recipe for beef tagine, here’s what you need to know about this delicious Moroccan dish.
Beef (of course), onion, carrots, tomatoes, garlic, ginger, coriander seeds, cardamom pods, cinnamon sticks, cumin seeds, saffron, salt, pepper, and rice.
Step 1: Chop up your onions and add them to your slow cooker along with some olive oil and butter.
Step 2: Add the carrot peels, ginger, coriander, cinnamon, cardamom, cumin, saffron, salt, pepper, and rice.
Step 3: Cook on low heat until all ingredients are tender.
Step 4: Serve and enjoy!
Tagine vs. Stew
The word tagine roughly translates as “pot” or “casserole.”
Tagines can be made with lamb, chicken, fish, beef, or even vegetables like eggplant.
However, the most popular use of tagines is to cook meat, which is why we will focus on recipes using this method here.
A tagine is typically made with a ceramic pot, although metal pots can also be used.
Traditionally, tagines are made with an earthenware clay pot, but modern versions are often made with a stainless steel or aluminum one.
Tagines come in two basic shapes:
Round: This shape is round and has a flat bottom.
Rectangular: This shape is rectangular and has a flat bottom.
When cooking a tagine, the meat is placed in the middle of the pot, surrounded by layers of vegetables, spices, and finally a layer of water.
The pot is sealed tightly and cooked over very low heat until the meat is tender.
Tagines are traditionally served with couscous, rice, or noodles.
Stewing is similar to tagining, except a stew is cooked in a saucepan instead of a tagine.
A stew may contain more ingredients than a tagine, such as tomatoes, potatoes, carrots, corn, peas, artichoke hearts, or cabbage.
The main difference between them is that a stew requires less preparation time due to its saucepan cooking method.
You might wonder how tagines differ from stews and what makes them different. Here’s a quick breakdown:
Tagines are round and have a flat bottom.
Stews are rectangular and have a curved bottom.
Tagines are made with a ceramic pot while stews are made with a cast iron pan.
Tagines are cooked over low heat while stews are cooked over medium-high heat.
Tagines are served with couscous, rice, or noodles while stews are served with mashed potatoes, polenta, dumplings, or pasta.
The most popular type of tagine is made with lamb.
Other meats used include chicken, beef, goat, mutton, and fish.
Vegetables such as carrots, zucchini, eggplant, tomatoes, onions, potatoes, and garlic may also be added.
Herbs like cinnamon, ginger, nutmeg, cardamom, coriander, cumin, turmeric, and saffron are often included.
To make a vegetarian tagine, omit the meat and use vegetable stock instead of water.
You can add more vegetables if you prefer.
Common Beef Tagine side dishes
When cooking beef tagines, some people like to add other ingredients such as chicken, fish, lentils, and more.
But we’re going to stick with the original recipe for this post.
Here’s what you need for your slow cooker beef tagine:
1 pound boneless chuck roast (cut into 1 inch cubes)
4 cups beef broth
1 large onion (chopped)
3 cloves garlic (minced)
¼ teaspoon cayenne pepper
½ teaspoon ground ginger
1 teaspoon salt
1 tablespoon olive oil
1 cup long grain white rice
1 bunch spinach leaves (washed and dried)
1 medium tomato (peeled and diced)
1 cup raisins
1 tablespoon sesame seeds
The first step is to brown the meat in the oil.
Next, place all the remaining ingredients except the spinach, tomato, and raisins into the slow cooker.
Cook on high for 3 hours.
Then switch to low heat and cook for another 6 hours or until the meat is tender.
Add the spinach, tomato, and raisins during the last hour of cooking.
Serve over white rice.
What are the different types of beef tagine?
Beef tagines are traditionally made with lamb, but there are many different variations on this theme.
Some people prefer cooking beef instead of lamb.
Beef tagines may also include chicken, fish, turkey, or even duck.
They can be served hot or cold, depending on how long they sit before being served.
In some cases, these dishes are cooked overnight.
In addition to the type of meat used, there are many other ingredients that can be added to beef tagines.
You can add tomatoes, onions, peppers, garlic, cumin, coriander, cinnamon, saffron, ginger, paprika, cardamom, nutmeg, black pepper, bay leaves, turmeric, cloves, rosemary, thyme, allspice, parsley, basil, mint, oregano, dates, figs, raisins, almonds, apricots, and pistachios.
However, because beef tagines are already very flavorful, adding additional flavors will only make the dish taste more complex and interesting.
The best way to create a recipe is by combining your favorite recipes from around the world.
For example, if you love Indian food, try using a combination of spices from India, Morocco and Turkey.
If you like Mexican cuisine, combine elements from Mexico, Morocco, Tunisia and Spain.
You can use a slow cooker to cook your beef tagine in its own pot, or you can put the whole thing in a large pot and cook it over medium heat.
Either way, you should always read through the recipe first so you know what you’re getting yourself into.
What are some beef tagine recipes?
Beef tagines are a type of Moroccan stew.
In Morocco, tagines are traditionally served on special occasions such as weddings, birthdays and holidays.
They are also eaten as part of a meal during Ramadan (a month long fast).
The recipe for a tagine varies depending on who cooks it and what ingredients are used.
However, most tagines include lamb, chicken, mutton, fish, fruit, nuts, rice, couscous, lentils, vegetables, eggs and spices.
The main ingredient is typically beef, though other meats like pork, goat and rabbit can be used.
One thing is certain — tagines are always made with lots of fresh herbs and spices.
This makes them flavorful and delicious!
Here are some examples of different types of tagines:
Moroccan Chicken Tagine
This tagine includes tender pieces of chicken cooked in a sauce of tomatoes, onions, garlic, cinnamon, coriander, cumin, saffron and orange zest.
A layer of potatoes and chickpeas is added to the tagine before serving.
The tagine is then covered with its lid and baked in an oven until the potatoes are soft.
Moroccan Lamb Tagine
This tagine includes lamb, onion, garlic, ginger, coriander, cardamom, cloves, cinnamon, saffron and nutmeg.
The meat is cooked slowly over low heat.
Once it is done, the tagine is topped with a layer of couscous and served with a side of roasted eggplant and rice pilaf.
Moroccan Beef Tagine
This tagine includes beef, tomato, onion, garlic, ginger, turmeric, coriander, cardamom, cloves, cinnamon, saffron, fennel seeds and nutmeg.
After simmering the ingredients for several hours, the tagine is sprinkled with almonds, raisins, pine nuts and sugar.
Finally, the tagine is served with a side of bread soaked in olive oil and lemon juice.
Moroccan Lentil Tagine
This tagine includes yellow split peas, carrots, celery, onions, leeks, garlic, ginger, turmeric, coriander, cardamom, cloves, cinnamon, saffron, fennel seeds, black pepper and nutmeg.
The beans are simmered in water until they become creamy and then combined with tomato paste, spinach, parsley and thyme.
The mixture is then poured into the bottom of a tagine and cooked slowly for about 2 hours.
When it is finished cooking, the tagine is topped with pomegranate seeds, pistachios and dried mint.
Moroccan Vegetable Tagine
This tagine includes zucchini, eggplants, onions, tomatoes, garlic, ginger, turmeric, coriander, cardamom, cloves, cinnamon, saffron, fennel seeds, black pepper and nutmeg.
The vegetables are simmered in water until they become tender and then combined with chickpeas, dates, apricots and raisins.
The mixture is poured into the bottom of a tagine and cooked slowly for about 3 hours.
When it is finished cooking, the tagine is topped with pomegranate seeds, pistachios and dried mint.
If you would like to try making one of these tagine recipes, check out this video tutorial:
What are some tips for making a beef tagine?
There are many ways to make a good beef tagine recipe.
Below I will share my personal method for creating this delicious dish.
First, a word about the ingredients.
Beef tagines are generally made with lamb, chicken or goat meat.
I prefer to use all three meats because they are different flavors and textures.
If you choose to use beef, make sure to cut your steak into small pieces so that it cooks evenly throughout the whole pan.
The other important thing to remember when making a tagine is the type of sauce used.
A tagine should always be served with a tomato sauce or “harissa” (a spicy Moroccan condiment).
When using either of these sauces, the key to success is to add them during the last hour of cooking.
This allows the sauce to fully flavor the meat without burning it.
To begin making a tagine, preheat oven to 350 degrees Fahrenheit.
Start by cleaning your tagine.
To do this, place a large piece of aluminum foil on top of the bottom of the tagine and press down firmly until the entire surface of the tagine is covered.
Then place another layer of foil over the top of the first sheet.
Next, cover the tagine with a lid.
Next, fill the tagine with enough water to cover the bottom 1/3 of the tagine.
Place the tagine in the oven and cook for one hour.
After one hour, remove the tagine from the oven and turn off the heat.
Leave the tagine in the oven overnight to finish cooking.
In the morning, remove the tagine from the oven and drain the liquid.
Add 2 tablespoons of olive oil to the tagine along with 2 cloves garlic.
Sauté the garlic for 5 minutes before adding the sliced onions.
Cook the onions for an additional 10 minutes.
After 10 minutes, add half of the diced tomatoes.
When the tomatoes start to soften, add the rest of the tomatoes.
Cover the tagine and continue to simmer for 30 minutes.
Finally, add the remaining ingredients.
Stir well and allow the tagine to sit for 20 more minutes before serving.
This is just one way to create a tasty tagine.
Feel free to experiment with other spices and ingredients to suit your taste buds!
What are some common mistakes when making a beef tagine?
Overcooking the meat
The biggest mistake people make when cooking beef in a tagine is overcooking the meat.
This happens when they use too high of a heat setting on their crockpot and the meat begins to brown before it has cooked through.
If you cook your meat too long it will become tough and dry out.
To avoid this, try using a low temperature setting instead.
Adding too many ingredients
Another common mistake is adding too many ingredients.
A tagine recipe should only contain what is necessary for the flavor to really shine.
You don’t need to add extra onions, garlic, or spices just because you think it will give the dish more depth of flavor.
When you do this, however, you will end up with a bland dish.
Add liquid to the meat while it cooks
Finally, one of the most important things to remember when making a tagine is not to add any liquid to the meat while it cooks.
In order for the flavors to fully develop, you must allow the food to simmer without any water added.
It’s best to start off with less liquid and then add more if needed.
If you follow these simple tips, you will enjoy cooking a delicious tagine every time!
What are some serving suggestions for beef tagine?
If you’re looking for a delicious meal that takes less than an hour of your time, here are a few ideas:
Chicken Tikka Masala
Cauliflower Mac and Cheese
Pork Chops Jambalaya
Honey Garlic Shrimp
Bbq Pork Ribs
Tagine Sauce recipe
You can also make your own tagine sauce using these ingredients:
1 teaspoon ground cumin
1/4 cup olive oil
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon thyme
1/4 teaspoon onion powder
1/4 teaspoon turmeric
To make this recipe, you will need:
6 cups cubed boneless chuck roast
1 large yellow onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
2 carrots, peeled and diced
2 tablespoons coriander seeds
1 teaspoon cayenne pepper
1/4 cup tomato paste
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 (28 ounce) can crushed tomatoes
2 bay leaves
2 sprigs fresh parsley
2 cinnamon sticks
1/4 cup olive oil
2 tablespoons honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground star anise
1/4 teaspoon ground fennel
To cook the tagine, you will first need to brown the meat.
To do this, heat 1 tablespoon olive oil in a skillet over medium-high heat.
Add the meat and sear until brown on both sides.
Transfer to a plate.
Next, add another tablespoon of olive oil to the pan.
Once hot, add onions, garlic, celery, and carrots.
Saute for 5 minutes until slightly softened.
Stir in spices and sauté for 2 more minutes.
Transfer to a bowl.
In the same pan, add the remaining tablespoon of olive oil.
When hot, add the tomatoes, bay leaves, and parsley stems.
Bring to a boil then reduce to low heat.
Cover and simmer for 45 minutes.
Add the meat back to the pan along with the vegetables and tomatoes.
Cook uncovered for 25 minutes.
Season with salt and pepper.
Remove from heat and allow to cool before adding the honey, lemon juice, and olive oil. Stir well.
Serve after allowing the tagine to cool completely.
Enjoy with couscous, rice, or potatoes.
- 1 Slow Cooker
- 1 pound chuck roast boneless, cut into 1 inch cubes
- 4 cups beef broth
- 1 onion large, chopped
- 3 cloves garlic minced
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground ginger
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup long grain white rice
- 1 bunch spinach leaves washed and dried
- 1 tomato peeled and diced, medium
- 1 cup raisins
- 1 tablespoon sesame seeds
- The first step is to brown the meat in the oil.
- Next, place all the remaining ingredients except the spinach, tomato, and raisins into the slow cooker.
- Cook on high for 3 hours.
- Then switch to low heat and cook for another 6 hours or until the meat is tender.
- Add the spinach, tomato, and raisins during the last hour of cooking.
- Serve over white rice.