Cinnamon Beef Tagine

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We’re celebrating North African cuisine this week, including yesterday’s recipe for Orange and Radish Salad with Cinnamon Vinaigrette. Today’s recipe is a tagine, a traditional stew of meat, vegetables and/or fruit simmered in broth and spices.


Cinnamon Beef Tagine relies on slow cooking to bring out the layered flavors of North African spices. It combines cinnamon and the unique flavors of bay leaf, cumin, ginger and red pepper to create an aromatic twist on traditional beef stew.

All of the ingredients should be available at your local organic and natural food store.

Cinnamon Beef Tagine

Makes 8 (1 cup) servings

2 pounds top sirloin or top round beef, cut into 3/4-inch cubes

2 tablespoons flour

2 tablespoons oil, divided

1 can (14½ -oz.) chicken broth

1 medium onion, cut in small wedges

2½ teaspoons ground cumin

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground red pepper

1whole dried bay leaf

8 cups assorted vegetables, cut into 1-inch cubes (such as butternut squash, sweet potatoes, red bell pepper)

1/2 cup raisins

Coat beef cubes with flour. Heat 1 tablespoon of oil in large saucepan or Dutch oven. Add half of beef; sauté 10 minutes or until brown. Remove from pan. Repeat with remaining beef and oil. Return all beef to pan. (Note: If you’re using top round, a less tender cut of beef, required cooking time is generally longer.)

Stir in broth, onion and all spices. Bring to a boil; cover and simmer 30 minutes. Add vegetables.

Cover and simmer 15 minutes or until vegetables are tender. Stir in raisins.

Serving suggestion: Serve over couscous or rice.

Book Pick of the Day: The Momo Cookbook: A Gastronomic Journey Through North Africa

Recipe courtesy of McCormick

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