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–+ servings
Beef stew with couscous in a plate.

Apricot Beef Tagine

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Calories: 28
Adjust Servings Here: 8 servings

Description

This apricot beef tagine features tender, succulent beef simmering in a fragrant gravy, and when you thought it couldn’t get any better, the unexpected addition of juicy, sweet apricot jam takes this classic dish to a whole new level.

Ingredients 

Apricot Beef

  • 2 lbs (1 kg) Beef cut into 2-inch cubes
  • 2 tbsp All purpose flour
  • 3 tbsp Olive oil divided
  • 1 large Onion finely chopped
  • 4 large (2 tbsp) Garlic cloves minced
  • 1 inch (1 tbsp) Fresh grated ginger or 1/2 tsp ground ginger
  • 2 Bay leaves
  • 1 3-inch Cinnamon stick
  • ½ tsp Cinnamon powder
  • ½ tsp Cumin powder
  • 1 tsp Sweet or hot paprika
  • 1 tbsp 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 tbsp Olive oil
  • ½ tsp Kosher salt
  • 4 cups (1 liter) Boiling water
  • ½ cup (50 g) Dried cranberries
  • ½ cup Fresh Pomegranate Pearls
  • ½ cup Parsley chopped

Instructions

  • Season & Dredge – Toss beef cubes in salt, pepper, and flour. The flour helps brown the meat and thickens the sauce later.
    2 lbs Beef, 2 tbsp All purpose flour
  • Sear the Beef – Brown in hot olive oil on all sides; do this in batches so it caramelizes, not steams. Use a Dutch Oven or heavy skillet. Remove and set aside.
    3 tbsp Olive oil
  • Sauté Aromatics – In the same pot, add onion, garlic, and ginger. Sauté until fragrant. Add bay leaves, cinnamon stick, and spices.
    1 large Onion , 4 large Garlic cloves, 1 inch Fresh grated ginger, 2 Bay leaves, 1 3-inch Cinnamon stick, ½ tsp Cinnamon powder, ½ tsp Cumin powder, 1 tsp Sweet or hot paprika
  • Build the Sauce – Stir in crushed tomatoes, apricot jam, lemon juice, and broth (or wine). Add chopped parsley. Mix well.
    1 tbsp Lemon juice, ½ cup Apricot jam, 14 oz Canned crushed  tomatoes, 1 cup Broth, water, or wine
  • Simmer (Choose Your Method):
    Stovetop: Cover and cook on low for 1½ hours until fork-tender.
    Oven: Bake at 325°F / 165°C for 3–4 hours.
    Slow Cooker: 6–8 hrs on low or 3–4 hrs on high.
    Instant Pot: 30 mins high pressure, then natural release for 10 mins.
    ¼ cup Parsley
  • Instant Couscous – Place instant couscous in a heatproof bowl. Stir in the olive oil and salt to coat the grains. Pour boiling water over the couscous, cover with a lid, and let sit undisturbed for 10 minutes. Then fluff with a fork to separate the grains. Stir in chopped parsley, dried cranberries, or fresh pomegranate pearls for color and freshness.Pro tip – Replace the water with hot chicken or vegetable broth for extra flavor.
    2 cups Instant couscous, 1 tbsp Olive oil, ½ tsp Kosher salt, 4 cups Boiling water, ½ cup Dried cranberries , ½ cup Fresh Pomegranate Pearls, ½ cup Parsley
  • Serve – Fluff couscous before serving. Alternatively, serve warm with bread or rice.

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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