📝 About This Recipe
Transport your senses to the bustling medinas of Marrakech with this deeply savory and aromatic slow-cooked stew. This authentic Moroccan tagine pairs melt-in-your-mouth beef chuck with tender cauliflower florets, all unified by the earthy warmth of toasted cumin and the subtle sweetness of golden raisins. It is a masterclass in North African balance, where slow-simmered spices create a complex, silken sauce that defines comfort food.
🥗 Ingredients
The Meat & Aromatics
- 2 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 2 large Yellow Onion (finely grated or minced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (finely grated)
- 3 tablespoons Extra Virgin Olive Oil
The Spice Blend
- 2 teaspoons Cumin Seeds (toasted and ground)
- 1 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Paprika (sweet Hungarian or Spanish)
- 1 pinch Saffron Threads (crushed into 1/4 cup warm water)
- to taste Salt and Black Pepper
Vegetables & Liquid
- 1 medium head Cauliflower (cut into large florets)
- 2 cups Beef Stock (low sodium)
- 1/3 cup Golden Raisins (sultanas)
- 1 tablespoon Honey (optional, for depth)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
👨🍳 Instructions
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1
In a small dry skillet over medium heat, toast the cumin seeds for 1-2 minutes until fragrant. Grind them using a mortar and pestle or spice grinder.
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2
Season the beef cubes generously with salt and black pepper. In a heavy-bottomed tagine or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
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3
Sear the beef in batches, ensuring not to crowd the pan, until deeply browned on all sides (about 5-7 minutes per batch). Remove beef and set aside.
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4
Lower the heat to medium and add the remaining tablespoon of oil. Add the grated onions and cook for 5 minutes until soft and translucent.
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5
Stir in the garlic and ginger, cooking for another 60 seconds until the aroma fills the kitchen.
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6
Add the ground cumin, turmeric, cinnamon, and paprika. Stir constantly for 1 minute to 'bloom' the spices in the oil without burning them.
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7
Return the beef and any accumulated juices to the pot. Add the saffron water, beef stock, and honey. Bring to a gentle simmer.
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8
Cover tightly with the tagine lid or a heavy foil seal. Reduce heat to the lowest setting and simmer for 1 hour and 45 minutes, or until the beef is fork-tender.
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9
While the beef simmers, toss the cauliflower florets with a pinch of salt and a drizzle of oil. You can lightly sear them in a pan for extra flavor, though this is optional.
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10
Add the cauliflower florets and golden raisins to the pot. Cover and continue cooking for another 20-25 minutes until the cauliflower is tender but not mushy.
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11
Remove the lid and increase the heat slightly for 5 minutes if the sauce needs thickening; it should be rich and coat the back of a spoon.
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12
Taste and adjust seasoning with salt or a squeeze of lemon juice if desired. Garnish with fresh cilantro and toasted almonds just before serving.
💡 Chef's Tips
Use beef chuck or shin for the best results; lean cuts will become dry during the long braise. If you don't have a clay tagine, a heavy cast-iron Dutch oven is the perfect substitute. Don't skip grating the onion; it breaks down into a thick, jammy consistency that forms the base of the sauce. If the sauce is too thin at the end, remove the meat and vegetables and boil the liquid rapidly for 5 minutes to reduce. For an authentic touch, add a piece of preserved lemon rind during the last 20 minutes of cooking.
🍽️ Serving Suggestions
Serve over a bed of fluffy, buttered couscous to soak up the aromatic sauce. Pair with a side of Moroccan Khobz (crusty flatbread) for dipping. A crisp salad of cucumber, tomato, and mint provides a refreshing contrast to the rich stew. Accompany with a glass of hot Moroccan mint tea after the meal. A dollop of Greek yogurt or labneh on the side can help balance the spice for those with a sensitive palate.