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Beef and Vegetable Tagine 


  • 1.1 lb beef stew meat, cubed
  • 5 tablespoons oil (sunflower or peanut)
  • 1 tablespoon butter
  • onions, chopped
  • 4  garlic cloves, crushed
  • 1 teaspoon ginger (fresh or dried)
  • 1 teaspoon cumin
  • 1 teaspoon saffron
  • 1 teaspoon flat parsley, chopped
  • 1 teaspoon fresh coriander / cilantro, chopped
  • 1.1 lb potatoes, peeled and cut into quarters
  • 0.9 lb carrots, peeled and julienned
  • tomatoes, chopped
  • 0.7 lb turnips, peeled and sliced
  • salt, pepper to taste

Temperature: ° F


Recipe for 6 servings This is the most popular tagine in Morocco. Heat an Emile Henry tagine on medium heat. Add oil and butter and heat until butter is melted. Add stew meat and saute until brown. Turn down the heat slightly and add the onions, garlic, ginger, cumin, saffron and parsley. Cover with water, then add the potatoes, carrots, tomatoes, and turnips. Season with salt and pepper and leave to cook for 1 hour. Cover with the lid. Add more water if necessary. Stir regularly. Add the coriander / cilantro just before serving. Serve hot, directly at the table.

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