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Moroccan Beef Tagine

  • Author: Stephanie Stanley
  • Prep Time: 30
  • Cook Time: 150
  • Total Time: 3 hours
  • Yield: 8 1x


Tagine Ingredients:

  • 3 pound Country Natural Beef chuck roast, cut into large chunks
  • ⅓ cup olive oil, divided
  • 1 1/4 cups of beef broth
  • 2 bulbs of fennel, thinly sliced 
  • 1 onion, thinly sliced
  • 3 cloves of garlic 
  • ¼ inch turmeric root, grated
  • ½ inch ginger root, grated
  • 1 cup dried fruit (apricots, medjool dates, currants, raisins or a combination) roughly chopped
  • 1 orange, juiced
  • Kosher salt and cracked pepper

Moroccan Seasoning (makes ¼ cup): You can substitute your favorite Ras El Hanout seasoning, just check for added sugars if on Whole30

  • 1 ½ tsp ground ginger
  • 1 ½ tsp ground coriander
  • 1 ½ tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • ¾ tso nutmeg
  • ¾ tsp cardamom
  • ¼ tsp cayenne



Make the spice blend and reserve ⅓ for the vegetables. Combine two tbsp of olive oil, orange juice, ⅔  spice mixture, turmeric, ginger, very generous kosher salt and pepper. Massage the mixture into the meat well and if time permits, marinate overnight in the fridge. If you’re proceeding to cook, preheat your dutch oven over medium heat and the oven to 325 degrees.

Add 1-2 tbsp of olive oil over the fennel, onion, and garlic. Massage the remaining spices into the vegetables. Add 1 tbsp at a time of olive oil to the bottom of your dutch oven. Brown the meat in batches if you have time, it really does add another layer of flavor to this meal.  Spread an even layer of the spiced vegetable mixture along the bottom of the dutch oven then top with an even layer of the meat and dried fruit. Pour in the broth, apply the tight fitting lid, and place into the oven.

Cook for approximately 2 1/2 hours, stirring halfway through. The meat should be very tender and the fruit should melt into the cooking liquid, making a thicker sauce. You can expedite this by simmering for 10 minutes on the stove top once the meat is tender. 

Pair with sweet potato mash or any roasted or mashed root vegetable for Whole30. Rice, quinoa, and couscous are all great options as well though not Whole30 compatible. Garnish with your preferred items and enjoy! 



Garnish: You can modify this using what you have and enjoy. Pistachios, cashews, or slivered almonds add a great crunch. Parsley, cilantro or fennel fronds all add a fresh finish. Pomegranate seeds are a beautiful and seasonal way to dress it up. If you are using nuts be sure to toast them in a dry skillet over medium heat until fragrant — moving constantly to avoid burning. 

  • Category: Whole30
  • Method: Oven
  • Cuisine: Moroccan