This apricot beef recipe is absolutely heavenly. Slow-cooked with tomatoes and spices until golden and fork-tender. A little zing of apricot jam makes a huge difference. It takes only 10 minutes of hands-on work and the oven does the rest of the work.
Table of Content
The first time I tried this beef with apricots was on my travel to Istanbul. It was a gorgeous slow-cooked beef tagine dish with lots of apricots. A bit too many apricots, but I loved the idea very much. When I came back, I made my slow-cooked apricot cranberry chicken with couscous which was so delicious. Considering beef and apricot are a classic combination I knew this would be a huge hit too.
A tagine is a cooking vessel made of clay or ceramic often used to cook stews and braises. However, you can make the same dish at home in a Dutch oven or heavy-bottom pan.
Why make this recipe?
- This tagine not only tastes amazing but smells and looks beautiful too. With vibrant colors and fragrant spices, this tagine is a feast for the eyes and the palate.
- This slow-cooked beef is probably the easiest to make whether you make it in the oven, stovetop, slow cooker, or instant pot.
- Hosting a dinner party but don't want to spend hours in the kitchen? This recipe is the perfect solution. With minimal prep time and a slow cooker or oven doing most of the work, you'll have a delicious and impressive dish to serve your guests without the stress.
- Slow cooking makes the meat fork-tender and delicious which means you don't need to worry about how the doneness. The apricots add a rich fruity flavor and complement the beef and spices really well.
- Today, I am serving it with couscous. In fact, I am using instant couscous here. And yet, steamed rice, mashed potatoes, or even creamy polenta works great.
Ingredients and substitutes
- Beef - It's best to use meats that work well for slow cooking. I use a shoulder or leg which is delicious and cooks to be fork-tender.
- Onions - If prefer the red Spanish onions but any other will work as well.
- Ginger and garlic - Add so much flavor to the meat. Make sure you mince or grate them finely so they cook down and disappear in the sauce.
- Apricot jam - I make homemade apricot jam, and yet any store-bought jam would work just as well. 2 tablespoon is not a lot but trust me it does add so much flavor.
- Paprika - If you like spicy, use hot paprika. Otherwise, smoked sweet paprika will do. In addition to the flavor, paprika also adds a nice color to the dish.
Apricot beef tagine
- Beef - Add the beef pieces to a large bowl and season them with salt and pepper. Coat each piece in flour and dust off excess. Set aside
Pro tip - the flour adds a nice color and also thickens the sauce later on. - Sear - Add 2 tablespoon olive oil to a Dutch oven or heavy-bottom pan with a lid and brown the beef pieces on all sides; 3 to 5 minutes. Remove from the pan and keep warm.
Pro tip - Do not crowd the pan. If necessary do this in batches. - Saute - To the same pan, add the remaining oil and saute onion, garlic, and ginger until translucent. Add the bay leaves, cinnamon stick, and spices. Then, return the beef pieces back to the pan.
- Gravy - Add crushed tomatoes, apricot jam, and lemon juice. Combine well. Then, add broth, water, or red wine followed by the chopped herbs. Bring to a boil then seal the pan with aluminum foil of the Dutch oven lid.
Pro tip - make sure you have a tight seal to prevent steam from escaping the pan. - Stovetop - Continue to simmer on the stovetop at low heat in the Dutch oven stirring every 20 minutes to ensure you have enough braising liquid. Cook until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hours.
Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add an additional ½ to 1 cup of water. - Oven - Preheat the oven to 325℉/165℃/ Gas Mark 3. Transfer the Dutch oven to the preheated oven and simmer for 3 to 4 hours, stirring every 2 hours until the meat is fork tender.
Pro tip - if necessary, add 1½ to 1 cup water to ensure there is enough braising liquid. - Slow cooker - Alternatively, transfer everything to a slow cooker or crockpot, and cook for 6 to 8 hours on low until the meat is fork-tender
Pro tip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender - Instant Pot - Instead of using a Dutch oven, saute everything in the instant pot. Close the lid and seal the valve of the instant pot. Cook on high pressure for 30 minutes. When done - release pressure naturally for 10 minutes.
- Instant couscous - Place instant couscous in a bowl. stir in the olive oil well. Pour boiling water over the couscous. Cover with a lid and let sit for 10 minutes. After 10 minutes fluff with a fork. Add cranberries or pomegranate and parsley.
Tips for Success
- Choose the right cut of beef - It is best to use a cut of beef that is suitable for slow-cooking such as chuck or brisket. These cuts of meat are tough and require long cooking times but they do become incredibly tender and flavorful when cooked slowly.
- Marinate the beef when possible but slow cooking does infuse the meat well during cooking.
- Brown the beef - the flour on the beef adds a nice color to the meat pieces during searing. The caramelization also adds a nice flavor to the dish.
- Tagine is usually heavily spiced so feel free to double the spices in this recipe.
- You can also add root vegetables that take longer to cook such as carrots, parsnips, or potatoes.
- You can also use more dried fruits such as apricots to make the tagine more sweet and tangy.
- No matter which cooking method you use cook the meat low and slow until the meat is fork-tender.
- Beef tagine is typically served with couscous or bread to soak up the flavorful sauce.
- This dish is impressively cooked and served in a tagine. So, if you have a tagine, go ahead and use a tagine and cook it on the stovetop for 3 to 4 hours on a low simmer making sure to check the water every 20 minutes or so. When done, remove the meat from the tagine. Add the couscous to the tagine and return the meat to the top of the couscous. Sprinkle with some fresh chopped parsley.
Would fresh apricots work instead of jam for this beef?
Fresh apricots while delicious are not concentrated in flavor, so the sauce will be too runny. But, you can use 1 cup of apricot sauce instead of apricot jam.
What to serve this beef with?
My kids love slow-cooked meat dishes with couscous or mashed potatoes, so today I served these with instant couscous which takes just five minutes to make.
If you are not particularly fond of couscous this one goes well with so many other options. One-pot Vegetable Rice, roasted potatoes, crispy potatoes, potato wedges. If you are looking for a low-carb alternative try Cauliflower Rice or my Turmeric Cauliflower Rice.
What side dish goes well with this beef?
Some great vegetables to serve alongside this slow-cooker apricot beef would be some sesame quick sesame green beans, garlic sesame asparagus, Lemon rosemary potatoes, or roast butternut squash or Carrot sticks.
What else can you make with fresh apricots?
Homemade Apricot Jam without Pectin
Apricot Crumble bars
Homemade Apricot Creme Brulee
Slow-cooked Apricot Chicken
Homemade Apricot Flan
Apricot Creme Caramel
Printable Recipe
Apricot Beef with Couscous
Print Pin Rate Share by Email Share on FB Save GrowCalories: 552kcal
Adjust Servings Here: 8 servings
Description
This apricot beef recipe is absolutely heavenly. Slow-cooked with tomatoes and spices until fork tender. A little zing of apricot jam takes it to its ultimate result. It takes only 10 minutes of hands-on work and the oven does the rest of the work. A perfect dish for busy days.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For the Apricot Beef
- 2 lbs (1 kg) Beef (cut into 2-inch cubes)
- 2 tablespoon All purpose flour
- 3 tablespoon Olive oil (divided)
- 1 large Onion (finely chopped)
- 4 large (2 tablespoon) Garlic cloves (minced)
- 1 inch (1 tablespoon) Fresh ginger (grated)
- 2 Bay leaves
- 1 3-inch Cinnamon stick
- ½ teaspoon Cinnamon powder
- ½ teaspoon Cumin powder
- 1 teaspoon Sweet or hot paprika
- 1 tablespoon Lemon juice
- ½ cup (120 g) Apricot jam
- 14 oz (400 g) Canned crushed tomatoes
- 1 cup (250 ml) Broth, water, or wine
- ¼ cup Parsley (chopped )
For the Couscous
- 2 cups (350 g) Instant couscous
- 1 tablespoon Olive oil
- ½ teaspoon Kosher salt
- 4 cups (1 liter) Boiling water
- ½ cup (50 g) Dried cranberries
- ½ cup Fresh Pomegranate Pearls
- ½ cup Parsley (chopped)
Instructions
- Beef - Add the beef pieces to a large bowl and season them with salt and pepper. Coat each piece in flour and dust off excess. Set asidePro tip - the flour adds a nice color and also thickens the sauce later on.2 lbs Beef, 2 tablespoon All purpose flour
- Sear - Add 2 tablespoon olive oil to a Dutch oven or heavy-bottom pan with a lid and brown the beef pieces on all sides; 3 to 5 minutes. Remove from the pan and keep warm. Pro tip - Do not crowd the pan. If necessary do this in batches.3 tablespoon Olive oil
- Saute - To the same pan, add the remaining oil and saute onion, garlic, and ginger until translucent. Add the bay leaves, cinnamon stick, and spices. Then, return the beef pieces back to the pan.1 large Onion, 4 large Garlic cloves, 1 inch Fresh ginger, 2 Bay leaves, 1 3-inch Cinnamon stick, ½ teaspoon Cinnamon powder, ½ teaspoon Cumin powder, 1 teaspoon Sweet or hot paprika
- Gravy - Add crushed tomatoes, apricot jam, and lemon juice. Combine well. Then, add broth, water, or red wine followed by the chopped herbs. Bring to a boil then seal the pan with aluminum foil of the Dutch oven lid. Pro tip - make sure you have a tight seal to prevent steam from escaping the pan.1 tablespoon Lemon juice, ½ cup Apricot jam, 14 oz Canned crushed tomatoes, 1 cup Broth, water, or wine, ¼ cup Parsley
- Stovetop - Continue to simmer on the stovetop at low heat in the Dutch oven stirring every 20 minutes to ensure you have enough braising liquid. Cook until meat is cooked through and becomes fork-tender - about 1 to 1 ½ hours. Pro tip - Always ensure you have enough water so the meat has enough moisture to cook. If necessary add an additional ½ to 1 cup of water.
- Oven - Preheat the oven to 325℉/165℃/ Gas Mark 3. Transfer the Dutch oven to the preheated oven and simmer for 3 to 4 hours, stirring every 2 hours until the meat is fork tender. Pro tip - if necessary, add 1½ to 1 cup water to ensure there is enough braising liquid.
- Slow cooker - Alternatively, transfer everything to a slow cooker or crockpot, and cook for 6 to 8 hours on low until the meat is fork-tenderPro tip- You can cook for 6 to 8 hours on low or for 3 to 4 hours on high. Personally, I like cooking on low so the meat is moist, juicy and fork-tender
- Instant Pot - Instead of using a Dutch oven, saute everything in the instant pot. Close the lid and seal the valve of the instant pot. Cook on high pressure for 30 minutes. When done - release pressure naturally for 10 minutes.
- Tagine - This dish is impressively cooked and served in a tagine. So, if you have a tagine, go ahead and use a tagine and cook it on the stovetop for 3 to 4 hours on a low simmer making sure to check the water every 20 minutes or so. When done, remove the meat from the tagine. Add the couscous to the tagine and return the meat to the top of the couscous. Sprinkle with some fresh chopped parsley.
- Instant couscous - Place instant couscous in a bowl. stir in the olive oil well. Pour boiling water over the couscous. Cover with a lid and let sit for 10 minutes. After 10 minutes fluff with a fork. Add cranberries or pomegranate and parsley.2 cups Instant couscous, 1 tablespoon Olive oil, ½ teaspoon Kosher salt, 4 cups Boiling water, ½ cup Dried cranberries, ½ cup Fresh Pomegranate Pearls, ½ cup Parsley
Recipe Notes & Tips
- Choose the right cut of beef - It is best to use a cut of beef that is suitable for slow-cooking such as chuck or brisket. These cuts of meat are tough and require long cooking times but they do become incredibly tender and flavorful when cooked slowly.
- Marinate the beef when possible but slow cooking does infuse the meat well during cooking.
- Brown the beef - the flour on the beef adds a nice color to the meat pieces during searing. The caramelization also adds a nice flavor to the dish.
- Tagine is usually heavily spiced so feel free to double the spices in this recipe.
- You can also add root vegetables that take longer to cook such as carrots, parsnips, or potatoes.
- You can also use more dried fruits such as apricots to make the tagine more sweet and tangy.
- No matter which cooking method you use cook the meat low and slow until the meat is fork-tender.
- Beef tagine is typically served with couscous or bread to soak up the flavorful sauce.
- This dish is impressively cooked and served in a tagine. So, if you have a tagine, go ahead and use a tagine and cook it on the stovetop for 3 to 4 hours on a low simmer making sure to check the water every 20 minutes or so. When done, remove the meat from the tagine. Add the couscous to the tagine and return the meat to the top of the couscous. Sprinkle with some fresh chopped parsley.
Nutrition Information
Calories: 552- kcalCarbohydrates: 52- gProtein: 27- gFat: 24- gSaturated Fat: 9- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 10- gTrans Fat: 1- gCholesterol: 81- mgSodium: 354- mgPotassium: 626- mgFiber: 4- gSugar: 10- gVitamin A: 434- IUVitamin C: 11- mgCalcium: 73- mgIron: 4- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Brian Jones
I have some beef cheeks yearning for a good recipe and I am definitely going to use them in a spin on this, the flavours sound beautiful.
Veena Azmanov
Thanks, Brian. I think you will enjoy this one
Natalie
Looks so delicious and I love that flavors combination - I never tried beef and apricot together. Sounds amazingly delicious ♥
Veena Azmanov
Thanks, Natalie. Beef and apricot is such a wonderful combination
Tayo
This looks so delicious! Can I replace the flour with another low carb flour or leave it out altogether?
Veena Azmanov
Yes, Tayo. You can use cornstarch instead of all-purpose flour for sure.
Noelle
Such unique flavors in this recipe, thanks for an outstanding dinner idea!
Veena Azmanov
Thanks, Noelle. Very delicious you must try.