This Moroccan Beef Tagine (also known as Makfoul) is made with tender beef or lamb, caramelized onions, tomatoes, and warming spices. It's an aromatic, saucy beef stew that's surprisingly simple to make, whether you're using a tagine or dutch oven.
Why You Will Love This Recipe
Tagines are a way of life for my family and in Moroccan cuisine. I was lucky enough to grow up enjoying at least a few a week, with a variety of different proteins, veggies, and spices.
They're a wonderfully cozy, stew-like meal that's perfect for sharing with family and friends during the colder months of the year.
This particular tagine is called Makfoul, which means 'locked' and refers to the flavors that are locked into the layers of tomatoes, onions, and beef.
Traditionally served right out of the tagine in the center of the table with Moroccan bread (khobz) and a variety of side salads, this beef tagine is easy to assemble and full of sweet & savory flavor.
Here's everything you will need to make this beef stew:
- sweet onions
- olive oil
- beef or lamb chuck roast, cut into 2-3 inch pieces
- ras el hanout
- ginger powder
- cinnamon powder
- parsley and/or cilantro, minced, plus additional for garnish (optional)
- large tomato, cut into rounds
- cinnamon sticks
- saffron, bloomed in water
See recipe card for quantities.
Step by Step Instructions
Sides & More
Tagines are typically served with fresh bread (usually khobz) and a variety of Moroccan side salads.
You can enjoy it with bread right out of the base of the tagine (traditional family style) or serve on plates over couscous.
Here are some dishes my grandma used to serve with this Makfoul tagine:
You can also serve over a bed of plain couscous, or try it with this warm couscous salad.
Add Ins & Substitues
It's super easy to switch up the veggies in most tagine recipes, especially this one.
Here are a few veggie additions you can add to this beef tagine:
- Okra - This rarely used vegetable goes really well with the flavors of Makfoul, especially with the tomatoes and onions.
- Prunes & Almonds - I like to leave out the tomato and use prunes and almonds instead, for a really unique sweet and savory flavor profile.
- Artichokes & Peas - This combination is wonderful with the beef & onions, and I also like to leave out the tomatoes & cinnamon when including these veggies. The decision is yours!
Feel free to the vegetables of your choice along with the tomatoes and onions.
You can use traditional tagine or a dutch oven to make this beef stew.
I'm lucky to have inherited my tagines from my dad, who brought them back to me on one of his trips to Morocco.
More Tagine Recipes
Check out some of my other favorite tagines:
Tagines make wonderful leftovers. I recommend storing in an air tight container in your fridge for up to 4 days. Reheat in the microwave or on the stovetop and enjoy!