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Slow-Cooker Moroccan Beef Tagine

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Tablespoon Kitchens
Updated May 28, 2018
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Want to try a Moroccan-style tagine without buying an earthenware tagine pot? You’re in luck! A slow cooker does a fine job of braising North African-seasoned chuck roast into a tender beef dinner.

More About This Recipe

  • Moroccan flavors are all the rage these days and for good reason, too. Tagine is an especially well-known North African concept, but it actually has two meanings. Tagine is a type of North African cookware that’s made of either clay or ceramic. The dish is used for as a cooking vessel and a serving vessel. Alternatively, tagine refers to the stew that’s slow cooked in the vessel. Traditional tagine is a rich and thick stew that’s made of a type of meat and vegetables. Beef tagine is sometimes called Moroccan stew; our recipe is an easier version of beef tagine and doesn’t require a trip to Africa to acquire an authentic ceramic vessel. Instead the slow cooker comes to the rescue and delivers a authentic(ish) global experience. It’s perfect for Sunday dinner. As for the rest of the days of the week, here are more beef dinners for hectic weeknights.

Slow-Cooker Moroccan Beef Tagine

  • Prep Time 30 min
  • Total 7 hr 40 min
  • Servings 10
  • Ingredients 15
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Ingredients

  • 1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
  • 1 tablespoon salt
  • 1 tablespoon butter
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2 tablespoons honey
  • 1 tablespoon spicy harissa paste
  • 1 tablespoon ras el hanout (Moroccan seasoning blend)
  • 1/2 teaspoon ground cinnamon
  • 4 small carrots, peeled and cut in 2-inch pieces
  • 1 cup thinly sliced yellow onion
  • 1/4 cup chopped pitted dates
  • 3 cloves garlic, chopped
  • 2 cups uncooked couscous (from 10-oz package)
  • 1/4 cup chopped fresh cilantro leaves
  • 1 cup crumbled feta cheese, if desired

Instructions

  • Step 
    1
    Spray 5-quart slow cooker with cooking spray. Rub beef with salt. In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
  • Step 
    2
    In large bowl, mix tomatoes, honey, harissa, ras el hanout and cinnamon. Stir in carrots, onion, dates and garlic. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
  • Step 
    3
    Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Stir into sauce in slow cooker.
  • Step 
    4
    Meanwhile, make couscous as directed on package (do not add salt or butter). Serve beef mixture over couscous. Top with cilantro and feta cheese.

Nutrition

340 Calories
11g Total Fat
22g Protein
39g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
890mg
37%
Potassium
390mg
11%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
13%
Sugars
9g
Protein
22g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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