Jamie Oliver Beef Tagine

This Jamie Oliver Beef Tagine is a rich and aromatic recipe, which uses stewing beef and butternut squash. It’s a classic, foolproof recipe, ready in about 3 hours and 40 minutes plus marinating time.

Jamie Oliver Beef Tagine Ingredients

• 600g stewing beef
• 1 onion
• ½ a bunch of fresh coriander
• Olive oil
• 1 x 400g tin of chickpeas
• 1 x 400g tin of plum tomatoes
• 800ml organic vegetable stock
• 800g butternut squash
• 100g prunes
• 2 tablespoons flaked almonds

Spice Rub

• 1 level tablespoon ras el hanout spice mix
• 1 level tablespoon ground cumin
• 1 level tablespoon ground cinnamon
• 1 level tablespoon ground ginger
• 1 level tablespoon sweet paprika

How To Make Jamie Oliver Beef Tagine

1. Make the spice rub: In a small bowl, mix all the spice rub ingredients with a good pinch of sea salt and black pepper.
2. Marinate the beef: Place the beef in a large bowl, coat well with the spice rub, cover with clingfilm, and refrigerate for a few hours or overnight.
3. Prep and sear: Finely chop the onion and coriander stalks. Heat oil in a tagine or casserole pan over medium heat, sear the beef for 5 minutes. Add onion and coriander stalks and cook for another 5 minutes.
4. Add base ingredients: Drain the chickpeas and add them to the pan. Add the plum tomatoes (breaking them up with a spoon) and 400ml of vegetable stock. Stir, bring to a boil, then reduce to low heat, cover, and simmer for 1½ hours.
5. Add squash and prunes: While it simmers, deseed and chop the squash into chunks. Tear the prunes. Toast the almonds in a dry pan until golden.
6. Final simmer: After 1½ hours, add squash, prunes, and remaining stock. Stir gently, cover, and simmer for another 1½ hours, adding water if needed.
7. Finish and serve: If too runny, remove the lid and simmer for another 5–10 minutes. The beef should be tender and falling apart. Season to taste. Top with coriander leaves and toasted almonds. Serve with couscous.

Recipe Tips

• What is ras el hanout? It’s a North African spice blend often made with up to 100 different spices. Look for it in international or specialty stores.
• Can I make this ahead of time? Yes, it actually tastes better the next day as the flavors develop. Just reheat gently before serving.
• How to toast almonds: Use a dry skillet over medium heat for 2–3 minutes, stirring often.
• How to make it vegetarian: Replace beef with more squash or sweet potatoes and use only chickpeas and vegetables.
• Best beef for tagine: Use stewing beef or chuck as it becomes tender with long cooking.

What To Serve With Beef Tagine

This hearty tagine pairs best with light and fluffy sides:

• Steamed couscous with lemon zest
• Flatbread or warm pita
• Grilled zucchini or roasted carrots
• A simple cucumber and yogurt salad
• Mint tea or dry red wine

How To Store Beef Tagine

Refrigerate: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave.
Freeze: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Beef Tagine Nutrition Facts

Calories: 548 kcal

Fat: 19.6g

Saturates: 5.2g

Sugars: 23.6g

Salt: 1.1g

Protein: 46.4g

Carbohydrates: 48.7g

Fibre: 11g

FAQs

Can I use lamb instead of beef in tagine?
Yes, lamb shoulder works great and offers a slightly sweeter, richer flavor.

Why is my tagine too watery?
Remove the lid and simmer for 5–10 minutes to reduce liquid and thicken the sauce.

Can I skip the prunes?
Yes, but they add sweetness and balance the spices. Substitute with dried apricots or leave out entirely.

Do I need a real tagine pot?
No, a heavy-lidded casserole dish or Dutch oven works perfectly.

How long should I marinate the beef?
At least 2 hours, but overnight gives the best flavor.

Jamie Oliver Beef Tagine

Author: Sarah Cooking Method:Slow Cooking Simmering Cuisine:American Courses:Dinner Main

Difficulty:BeginnerPrep time: 20 minutesCook time:3 hours 40 minutesTotal time:4 hours Servings:4 servingsCalories:548 kcal Best Season:Available

Description

A fragrant North African-style beef tagine slow-cooked with squash, chickpeas, and sweet prunes.

Ingredients

• 600g stewing beef
• 1 onion
• ½ bunch fresh coriander
• Olive oil
• 1 x 400g tin chickpeas
• 1 x 400g tin plum tomatoes
• 800ml vegetable stock
• 800g butternut squash
• 100g prunes
• 2 tbsp flaked almonds
• 1 tbsp ras el hanout
• 1 tbsp ground cumin
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 tbsp sweet paprika

Instructions

1. Mix spice rub with salt and pepper. Rub into beef and marinate (2+ hours).
2. Chop onion and coriander stalks. Sear beef in oil for 5 min. Add onion and stalks, cook 5 min.
3. Add chickpeas, tomatoes, 400ml stock. Simmer covered 1½ hrs.
4. Prep squash and prunes. Toast almonds.
5. Add squash, prunes, rest of stock. Simmer 1½ hrs more.
6. Uncover, simmer more if needed. Season. Top with coriander leaves and almonds.
7. Serve with couscous.

Notes

• For best flavor, marinate the beef overnight. You can substitute prunes with dried apricots or raisins for a different sweetness profile.

Keywords:beef tagine recipe, Jamie Oliver tagine, Moroccan beef stew, slow cooked beef and squash, chickpea beef tagine, hearty tagine dinner