Beef Tagine with Green Beans And Olives Recipe

If you’re looking to bring the warm, aromatic flavors of Moroccan cuisine into your kitchen, this beef tagine with green beans and olives is the perfect dish to master. This traditional North African slow-cooked stew combines tender chunks of beef with crisp green beans, briny olives, and a medley of spices that will transport your taste buds straight to the bustling souks of Marrakech. The beauty of this beef tagine with green beans and olives lies in its simplicity and the way the flavors meld together during the gentle cooking process, creating a comforting meal that’s perfect for family dinners or entertaining guests.

Before You Begin

To achieve authentic results with this beef tagine with green beans and olives, you’ll need a traditional Moroccan tagine pot. This distinctive cone-shaped cooking vessel is designed to circulate steam and moisture throughout the cooking process, ensuring your beef becomes melt-in-your-mouth tender while the vegetables retain their texture and the spices develop their full depth of flavor.

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• 1 pound fresh green beans, trimmed and halved
• 1 cup green olives, pitted
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• ½ teaspoon turmeric
• ¼ teaspoon cinnamon
• 1 preserved lemon, quartered (or zest of 1 fresh lemon)
• 2 cups beef stock
• 2 tablespoons tomato paste
• Salt and black pepper to taste
• Fresh cilantro for garnish

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Serves: 6 people

Nutritional Information

• Calories: 425 per serving
• Protein: 38g
• Carbohydrates: 15g
• Fat: 24g
• Fiber: 4g
• Sodium: 890mg

Cooking Steps

Step 1: Prepare and Season the Beef

Pat the beef cubes dry with paper towels and season generously with salt and pepper. In a small bowl, combine the cumin, coriander, ginger, paprika, turmeric, and cinnamon to create your spice blend. Rub half of this mixture onto the beef cubes, ensuring each piece is well coated. This initial seasoning will help develop a flavorful crust and infuse the meat with aromatic spices.

Step 2: Brown the Meat

Heat the olive oil in your tagine pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides, about 3-4 minutes per batch. This crucial step caramelizes the exterior of the meat, locking in juices and creating depth of flavor. Remove the browned beef and set aside on a plate.

Step 3: Sauté the Aromatics

In the same tagine pot, reduce heat to medium and add the chopped onions. Cook for about 5-7 minutes until softened and translucent, stirring occasionally. Add the minced garlic and the remaining spice blend, cooking for another minute until fragrant. The onions will absorb all the flavorful bits left from browning the beef.

Step 4: Build the Base

Stir in the tomato paste and cook for 2 minutes to remove any raw taste. Return the browned beef to the tagine along with any accumulated juices. Pour in the beef stock, ensuring the meat is mostly submerged. Add the preserved lemon quarters, tucking them between the beef pieces.

Step 5: Slow Cook the Tagine

Bring the mixture to a gentle simmer, then reduce heat to low. Cover the tagine with its conical lid and let it cook for 1 hour and 45 minutes. The low, slow cooking process is essential for breaking down the tough connective tissues in the beef, resulting in tender, succulent meat that practically falls apart.

Step 6: Add Green Beans and Olives

After the initial cooking time, add the green beans and olives to the tagine, gently stirring to incorporate them into the sauce. The green beans should be partially submerged. Cover again and continue cooking for an additional 30-45 minutes, until the beans are tender but still have a slight bite and the beef is completely tender.

Step 7: Final Adjustments

Remove the lid and check the consistency of the sauce. If it’s too thin, increase heat slightly and cook uncovered for 5-10 minutes to reduce. Taste and adjust seasoning with additional salt and pepper if needed. The sauce should be rich, aromatic, and coat the back of a spoon.

Step 8: Garnish and Serve

Remove the tagine from heat and let it rest for 5 minutes. Garnish generously with fresh chopped cilantro. Serve the beef tagine with green beans and olives directly from the tagine pot alongside warm crusty bread, couscous, or fluffy rice to soak up the delicious sauce.

This beef tagine with green beans and olives is a showstopping dish that brings authentic Moroccan flavors to your table with surprisingly little hands-on effort. The combination of tender beef, crisp-tender green beans, and briny olives creates a perfectly balanced meal that’s both comforting and exotic. We encourage you to try this recipe for your next family gathering or when you want to impress dinner guests with something truly special. Don’t forget to share your cooking experience and any personal touches you added to make this recipe your own!