Beef Tagine

Treway Beef Tagine


1Kg Braising Steak Cubed 

1 Tbsp Ground Ginger

1Tsp Ground Black Pepper

1Tsp Ground Cinnamon

1 Tbsp Turmeric

1.5 Tbsp Smoked Paprika

0.5 Tsp Chilli Powder

X2 Large Onions

X3 Cloves Garlic Chopped

100g Dried Apricots Cut Into Quarters

50g Sultanas or Raisins

X1 Can Chopped Tomatoes

500ml Beef Stock

1 Tbsp Honey

Salt To Taste

Beef Dripping For Frying – Replace for olive oil if you prefer

For the Topping

2 Tbsp Fresh Coriander Chopped

50g Almonds Chopped I Used The Smoked and Salted Marcona Almonds From M&S

Recipe Serves 4 people – generous portion!


1, Set the oven to 180 degrees C

2, Place the meat in a large bowl.

3, Mix the spices together and coat the meat.

4, Heat dripping in a large casserole pan and cook the onions until well browned. Keep stirring to avoid the onions catching on the pan.

5, When the onions are nicely caramalised add the spice coated meat. Stir well to combine, you may need to add some more dripping to the pan.

6, Cook gently for a few minutes to warm the spices through – your kitchen will smell amazing!

7, Then add the rest of the ingredients and stir well to combine.

8, Bring to the boil, stir well then either cover with a lid or cover tightly with foil. Pop in the oven and cook for 2 hrs or until the meat is soft and falling apart.

9, Once the meat is cooked you may need to reduce the sauce slightly by uncovering the pan and simmering until the sauce is beautifully thick.

10, Transfer to a serving bowl and scatter over the coriander and almonds.



Replace braising steak for diced beef or chuck steak if you prefer.

I simply served with tenderstem brocolli as we try to have a low carb lifestyle as a family. You could also serve with couscous and or flatbreads.

Tagine freezes well so if you are a smaller number I would recommend making the whole recipe and freezing half!