Tagine of Beef with Caramelized Onions – A Rich and Flavorful Moroccan Stew

A Tagine of Beef with Caramelized Onions is a hearty, slow-cooked Moroccan stew that combines tender beef with sweet caramelized onions, fragrant spices, and a rich sauce. This dish is cooked in a traditional Moroccan tagine pot (though any heavy-bottomed pot will do) and is perfect for a special meal. The caramelized onions add a natural sweetness, which beautifully balances the savory flavors of the beef and spices, making this dish a beloved classic in Moroccan cuisine.

Ingredients

For the Beef and Stew:

• 2 lbs (900g) beef stew meat, cut into large chunks (chuck or brisket works well)
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 tablespoon tomato paste
• 2 cups beef broth (or water)
• 1 tablespoon honey (optional for sweetness)
• 1-2 tablespoons fresh cilantro, chopped (for garnish)
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1/2 cup sliced almonds (optional, for garnish)

Instructions

1. Brown the Beef:

1. Heat the olive oil in a large heavy-bottomed pot or tagine over medium-high heat.
2. Add the beef chunks and brown them on all sides. This should take about 8-10 minutes. Browning the meat helps to develop rich flavors in the dish.
3. Once browned, remove the beef from the pot and set it aside.

2. Caramelize the Onions:

1. In the same pot, add the sliced onions. Cook them over medium heat, stirring occasionally, for about 10-12 minutes, or until they become soft, golden, and slightly caramelized.
2. Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant.

3. Add the Spices:

1. Add the cumin, cinnamon, ginger, paprika, turmeric, coriander, black pepper, and salt to the onions and garlic. Stir well to coat the onions and garlic with the spices, allowing them to cook for 1-2 minutes and release their flavors.

4. Add Tomato Paste and Beef:

1. Stir in the tomato paste and cook for another minute.
2. Return the browned beef chunks to the pot and mix them well with the onions and spices. Add the beef broth (or water) to cover the beef. Stir in the honey if you’re using it, for a touch of sweetness.

5. Slow Cook the Tagine:

1. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours. The beef should become tender and fully absorb the spices. If you’re using a tagine, you may need to lower the heat even more to prevent scorching.
2. Check the stew occasionally and add a bit more broth or water if it gets too thick.

6. Garnish and Serve:

1. Once the beef is tender and the sauce has thickened to your liking, remove the pot from the heat.
2. Garnish with fresh chopped cilantro, parsley, and sliced almonds (if using).
3. Serve the Tagine of Beef with Caramelized Onions with couscous, rice, or Moroccan bread (khobz) to soak up the flavorful sauce.

Tips and Variations:

• Beef Cuts: You can use any cut of beef suitable for slow cooking, such as chuck, brisket, or stew meat. These cuts become tender and flavorful when slow-cooked.
• Sweetness: Adjust the level of sweetness by adding more or less honey. You can also experiment with dried fruits like apricots or raisins, which are commonly added to Moroccan tagines for a touch of sweetness.
• Spice Variations: Feel free to adjust the spices based on your taste preferences. For example, you could add a pinch of saffron for a more luxurious flavor or a small amount of chili flakes for heat.
• Vegetarian Version: For a vegetarian version, you can replace the beef with hearty vegetables like potatoes, carrots, and butternut squash. Add chickpeas for protein and texture.