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Beef Marrakesh


I love to cook in my Tagine that was given to me by a good friend a while back. This hearty meat dish will fill your home with a tantalizing smell. A perfect dish for a cool Sunday evening dinner with family.

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Rate this recipe 4.2/5 (6 Votes)


  • 1 tbsp olive oil
  • 1 onion sliced
  • 1 1/2 lb beef chuck or blade cubed
  • 2 large carrots cut into chunks
  • 2 tsp garlic crushed
  • 1 tbsp cumin ground
  • 1 tbsp coriander ground
  • 1 tbsp turmeric ground
  • 1/4 tsp cinnamon ground
  • 1/4 cup raisins (sultanas), unpacked
  • 1/2 cup apricot nectar
  • 1/2 cup beef stock


Servings 4
Preparation time 10mins
Cooking time 130mins
Adapted from


Step 1

Heat a oil in a deep-sided pan on high and fry onion until browned. Remove and put aside.

Heat a more oil on high. Brown beef in small batches, removing each batch before adding the next. Return beef and onion to pan. Add remaining ingredients, stirring to combine.

Reduce heat to low, cover and simmer (cooking gently at a level where tiny bubbles rise to the surface) until fork tender, about 1-1/2 hours. Stir occasionally.

Season to taste. If casserole needs thickening, boil with lid off for 10 to 15 minutes.

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