Begin by preparing your ingredients for the Beef Tagine. Dice the beef chuck into evenly sized pieces for uniform cooking, approximately 1 to 1.5 inches. Chop one large onion and mince 3–4 cloves of garlic. Measure out the necessary spices—cumin, cinnamon, paprika, and ginger—to have them ready for a smooth cooking process.

Heat a large pot or Dutch oven over medium-high heat and add a splash of oil. Once hot, add the beef chunks in a single layer, allowing them to brown on each side for about 4–5 minutes. Watch for a rich caramelized color to form, which adds depth to your Beef Tagine’s flavor. Once browned, remove the beef and set it aside.

In the same pot, add the chopped onions and minced garlic, sautéing them for about 5–7 minutes. Stir frequently until the onions become soft and translucent, releasing their sweet aroma and developing the base for your Beef Tagine. This step is vital for building a flavorful foundation.

Stir in the spice blend—1 teaspoon each of cumin, cinnamon, paprika, and ginger—allowing the spices to bloom in the pot for 1–2 minutes. As the spices heat, they will release their fragrant oils and create an enticing aroma, enhancing the overall flavor profile of the Beef Tagine.

Return the seared beef to the pot and add your choice of dried fruits, such as apricots and raisins, along with 2-3 cups of chicken or vegetable broth. Mix everything well and bring the mixture to a gentle simmer. You should see small bubbles forming as the flavors start to meld together.

Cover your pot and reduce the heat to low. Let the Beef Tagine simmer for 2 hours, checking occasionally. The beef should become fork-tender, and the sauce will thicken, creating a rich, fragrant mixture. If needed, add more broth if the mixture gets too thick during cooking.

Once your Beef Tagine is tender and aromatic, taste and adjust the seasoning with salt and pepper if necessary. When ready to serve, garnish with freshly chopped cilantro or parsley, adding a burst of color and freshness. Pair the tagine with fluffy couscous or crusty bread to soak up the delicious sauce.