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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.

a Moroccan beef tagine

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.

If you enjoy stews like this one, be sure to try my chicken tagine with olives & preserved lemons and this lamb shank tagine.

a Moroccan beef tagine

Ingredients

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
  • pepper
  • salt
  • 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.

bowls of seasonings, herbs, and more

Step by Step Instructions

an onion being chopped
Slice & sauté the onions. Slice one onion into rounds and dice the other. 
seasonings with beef and onions in a tagine
Cook the onions & meat. Heat the olive oil in the base of the tagine over medium low heat. Add the diced onion, meat, spices, and herbs. Cook, mixing to combine, until the onions begin to caramelize and the meat browns, about 15-20 minutes.
a Moroccan beef tagine
Add the onion rounds & tomato. Arrange the remaining onion (cut into rounds), tomato slices, and cinnamon sticks over top of the meat in a circular pattern. 
sauce spooning over tomatoes
Top with sauce & saffron. Pour the bloomed saffron & water over the tagine. Spoon some of the sauce from the base of the tagine over the onions and tomatoes. Bring the liquid to a boil.
a Moroccan tagine
Cover & cook. Cover the tagine with the lid and lower to cook over medium low heat, or until the onions & tomatoes are fork tender and the beef is fully cooked, about an hour.
a Moroccan beef tagine
Enjoy! Remove the cinnamon sticks. Enjoy your tagine with bread or couscous. 
a Moroccan beef tagine
a Moroccan beef tagine

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:

Zaalouk (30 Minute Moroccan Eggplant Dip)

Khobz (Moroccan Bread)

Classic Moroccan Tomato Side Salad

Classic Moroccan Lentil Salad

You can also serve over a bed of plain couscous, or try it with this warm couscous salad.

a hand scooping up Moroccan beef tagine

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.

bread with beef

Special Tools

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.

That said, I have friends and readers who have had sucess using a cast iron tagine and a dutch oven or stock pot, so feel free to use what you have and what is accessible.

More Tagine Recipes

Check out some of my other favorite tagines:

How to Make Moroccan Chicken Tajine (Tagine)

Authentic Moroccan Lamb Shank Tagine (Tangia)

Moroccan-Style Potato & Vegetable Tagine
a Moroccan beef tagine on a plate

Leftovers?

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!

Bismillah,

Salima written in cursive
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a Moroccan beef tagine

Moroccan Beef Tagine (Beef Stew with Tomatoes & Onions)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Salima Benkhalti
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 6 servings 1x
  • Category: Main Dish, Entree
  • Method: Baked
  • Cuisine: Moroccan, North African
  • Diet: Gluten Free
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Description

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. 

Ingredients

Units Scale
  • 2 sweet onions
  • 1 tbsp olive oil
  • 2 lbs beef or lamb chuck roast, cut into 2-3 inch pieces
  • 2 tsp ras el hanout
  • 1/2 tsp ginger powder
  • 1/2 tsp cinnamon
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tbsp parsley and/or cilantro, minced, plus additional for garnish (optional)
  • 1–2 large tomatoes, cut into rounds
  • 4 cinnamon sticks
  • 5–6 threads of saffron, bloomed in 1/2 cup of water

Instructions

  1. Slice & sauté the onions. Slice one onion into rounds and dice the other. 
  2. Cook the onions & meat. Heat the olive oil in the base of the tagine over medium low heat. Add the diced onion, meat, spices, and herbs. Cook, mixing to combine, until the onions begin to caramelize and the meat browns, about 15-20 minutes.
  3. Add the onion rounds & tomato. Arrange the remaining onion (cut into rounds), tomato slices, and cinnamon sticks over top of the meat in a circular pattern. 
  4. Top with sauce & saffron. Pour the bloomed saffron & water over the tagine. Spoon some of the sauce from the base of the tagine over the onions and tomatoes. Bring the liquid to a boil.
  5. Cover & cook. Cover the tagine with the lid and lower to cook over medium low heat, or until the onions & tomatoes are fork tender and the beef is fully cooked, about an hour.
  6. Enjoy! Remove the cinnamon sticks. Enjoy your tagine with bread or couscous. 

Notes

Tip: Sautéing the onions isn’t a step my dad always did, but I find it really helps in getting a head start on the caramelization, resulting in a sweeter, more rich sauce.

Enjoy this recipe?

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