Beef Tagine with Apricots and Almonds
Tender beef slow-cooked with sweet apricots, fragrant spices, and crunchy almonds, creating a rich and aromatic Middle Eastern dinner.
Ingredients
- •2 lbs beef chuck, cut into 1.5-inch cubes
- •2 tbsp olive oil
- •2 large onions, finely chopped
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1/2 tsp ground turmeric
- •1/2 tsp ground cinnamon
- •1/4 tsp cayenne pepper (optional)
- •1 (14.5 oz) can diced tomatoes, undrained
- •3 cups beef broth
- •1 cup dried apricots, halved
- •1/2 cup blanched slivered almonds, toasted
- •1/4 cup fresh cilantro, chopped, for garnish
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
- 2
Heat the olive oil in a large Dutch oven or tagine over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
- 3
Reduce the heat to medium, add the chopped onions to the pot, and cook until softened and translucent, about 8-10 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- 4
Stir in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
- 5
Return the browned beef to the pot. Add the diced tomatoes and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 2.5 hours, or until the beef is very tender.
- 6
Stir in the halved dried apricots and continue to cook, covered, for another 30 minutes.
- 7
Taste and adjust seasoning if necessary. Serve hot, garnished with toasted slivered almonds and fresh chopped cilantro. This dish pairs wonderfully with couscous or rice.
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