Beef Tagine


Beef Tagine

Serves: 6


350g onion

35g garlic

25g cooking oil

600g cooked chickpeas

600g chopped tomatoes

60g raisins

60g dried apricot

1.5kg stewing beef

0.5 litre good quality beef stock

1 small bunch of fresh coriander to serve

Ingredients for spice rub:

25g cumin powder

25g cinnamon powder

25g ginger powder

25g sweet paprika powder

25g mild curry powder

20g chilli powder

35g sea salt

2g cracked black pepper



  1. Mix all the spice rub ingredients in a small bowl.
  2. Put the diced beef into a large bowl, massage it with the spice rub, then cover with cling film and place in the fridge for a couple of hours, preferably overnight.
  3. Dice your onion and garlic.
  4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and garlic and fry for a further 5 minutes.
  5. Drain and tip in the chickpeas, followed by the tomato.
  6. Pour in most of the beef stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1 ½ hours.
  7. When 1 ½ hours is up, add the raisins, dried apricot and remaining stock. Gently stir and continue cooking for another 1 – 1 ½ hours. Keep an eye on it, adding splashes of water, if needed.
  8. Remove lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off. Beef should be really tender and flaking apart, season to taste.
  9. Scatter the coriander leaves over the tagine. Serve with your favourite rice or couscous.


Nutritional Information:

Calories: 524

Carbohydrates: 39.1g

Of which sugars: 14g

Protein: 55.2g

Fat: 16.2g

*Recipe provided by our chefs at Natural Fitness Food.

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