The cozy beef with potatoes and olives Tagine features a succulent combination of tender meat and delicious potatoes cooked in a flavorful spice mixture. This easy and oh-so-convenient Tagine is topped with tangy olives and aromatic herbs for a cozy weekday dinner. For an authentic experience, serve it with Moroccan Semolina bread and fresh mint tea. Perfection!
Making a Convenient Tagine
This delicious Tagine is a favorite in Moroccan households, where potatoes and olives are always in the pantry! Not only does it make an easy dinner option, but it also satisfies the hungry tummies of adults and kids alike!
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Equipment
You will need a tagine pot or a Dutch oven for the best results to make this Tagine. However, you may also use your traditional stockpot.
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Ingredients
I love that this Tagine uses simple ingredients! You only need stew-cut meat (preferably sirloin or shank), potatoes, simple spices, parsley, and olives! Speaking of which…
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Pick Your Olives!
The choice of olives matters! I love these Goya Spanish Olives because they add enough tang to the Tagine. Because other olives may be too salty or spicy, your best bet would be Spanish, Italian, or Kalamata olives.
Serving Beef with Potatoes and Olives Tagine
Because it’s a Moroccan tagine, I highly recommend serving it hot with freshly made Moroccan Semolina bread, Moroccan Healthy Whole-Wheat Bread, or a store-bought baguette! Add some olives on the side and pour yourself a fresh cup of Moroccan mint tea to take it up a notch. Bon appétit!
Beef Tagine with Potatoes and Olives
Equipment
- tagine pot or dutch oven
Ingredients
- 2 lb Beef (sirloin, shanks, or stew-cut beef)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 3 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp turmeric powder
- 1 tsp ground ginger
- 1 pinch saffron threads (optional)
- 3 large potatoes, cut to taste
- olives to taste (I prefer Spanish green olives or Greek Kalamata olives)
- 2 Tbsp chopped parsley
- 1 cup lukewarm water (your may need more)
Instructions
- Preheat a Tagine pot for 3-5 minutes on a medium-low stovetop. You may use a Dutch oven or a stockpot if a Tagine is unavailable.
- Put onions, olive oil, garlic, salt, pepper, ground turmeric, and ginger. Add the beef and stir again to combine with the spice mixture. Cover and cook for 5-10 minutes. Add a cup of water and saffron threads if using. Cook for 15-20 minutes. Check often, and add water as needed—be careful not to add too much, or the sauce will be runny.
- Add the potatoes, cover, and cook for 15-20 minutes, adding water as needed. The potatoes are done when they turn soft, not soggy.
- Add the olives and parsley. Taste your Tagine and add some salt if needed. Turn heat to low, and let simmer for 2-3 minutes. The result should be a slightly thick sauce. Serve your Tagine hot with bread on the side. Enjoy!
Notes
- Always add herbs at the end of cooking. You enjoy all the nutritious benefits and herbaceous flavor of parsley when you add it right before you turn the stove off.
- Since this is a Moroccan dish, bread is involved indeed. Enjoy Berber Tagine with Moroccan Semolina bread, Whole-Wheat Bread, or baguette.
Serve this Tagine with fluffy Semolina Bread for an authentic Moroccan dinner experience!
Did you make this Tagine? Tag @petitapron on Instagram so we can find you!
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