Slow Cooker Beef Tagine – this deliciously aromatic Moroccan beef stew with fragrant spices and apricots is tailor-made for your crock pot. Simply add the ingredients to your slow cooker, stir and slow cook until the beef is tender. Another winning beef stew recipe the whole family will love.

Check out my Moroccan Lamb Tagine With Apricots

This Moroccan Beef Tagine isn’t just a recipe—it’s a journey to the heart of North African cooking. Tender chunks of beef slow-braised in a rich tomato-spice sauce, gently warmed with cinnamon, cumin, and turmeric – each bite bursts with fragrant warmth.

This aromatic stew can be made with lamb, chicken, vegetables or, in this case, beef. You don’t need a traditional earthenware tagine pot to make this beef tagine recipe though… your slow cooker is a fabulous way to cook it!

Beef Tagine Ingredients

You can make this recipe on the stove, but it much more energy efficient to make it in a crock pot. The slow cooking and low moist heat make the best of cheaper cuts of beef, turning them melt-in-the-mouth tender. Here’s what you will need.

• Beef: I used shin of beef. Any cut that is suitable for stews and slow cooking can be used such as chuck steak, braising steak etc.
• Spices: Spices – A fragrant blend of cumin, coriander, turmeric, cinnamon, paprika and ginger. Consider ras el hanout if you want to lean into flavor bomb territory.
• Dried fruit: apricots, dates or prunes can all be used, bringing natural sweetness to balance the savory elements.
• Onions, garlic, ginger – if you are in a hurry then you can use ginger and garlic paste or frozen chopped onions, minced garlic and ginger
• Tomatoes – Chopped tomatoes and concentrated tomato paste.
• Carrots and chickpeas – you can also add potatoes and butternut squash if you want to make the stew go further
• Beef stock cube / beef bouillon or beef stockpot

---

---

Recipe tips and FAQs

• STORING AND FREEZING: Moroccan beef stew is one of the wonderful dishes that tastes even better the day after you make it! Store any leftovers in the fridge for up to three days. Alternatively cool completely and portion into freezer-safe containers and eat within three months.
• SHOULD I BROWN THE BEEF? I would normally advise you to brown the beef in a skillet before adding to the slow cooker. I usually skip this step when making beef tagine as it is incredibly tasty without going through the fuss of searing the beef cubes first. Check out this equally easy Slow Cooker Chilli Con Carne!
• IS THIS RECIPE SLIMMING FRIENDLY? Since the recipe uses no oil it is actually pretty healthy and suitable for those following popular plans like Slimming World and WeightWatchers.
• Trim the beef of any fat before using and replace the sugar with Sukrin Gold. The dried fruit are quite calorific but they add so much to the overall flavor I would not advise leaving them out!
• SERVING SUGGESTIONS: Delicious over couscous, rice or mashed potatoes with a glass or red wine.

HAVE YOU MADE MY BEEF TAGINE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!