Name: Crockpot Moroccan Spiced Beef Tagine
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: Moroccan-American
Ingredients: ½ tsp black pepper; ½ tsp salt; 1 cup dried apricots; 1 large yellow onion, diced; 1 tbsp olive oil; 1 tsp ground cinnamon; 2 cups low-sodium beef broth; 2 tsp ras el hanout; 2.5 lbs beef chuck roast, cut into 1.5-inch cubes; 3 cloves garlic, minced; 3 medium carrots, peeled and sliced

This Crockpot Moroccan Spiced Beef Tagine is a fragrant, tender dish with beef, apricots, and warm spices. Perfect for a cozy meal, it’s an easy, hands-off recipe that brings the exotic flavors of Morocco to your table with minimal effort.

Why You’ll Love This Recipe

This crockpot Moroccan spiced beef tagine is a flavorful journey that combines tender beef with the sweet-tart burst of dried apricots and a warm blend of Moroccan spices like cumin and cinnamon. The slow cooker effortlessly melds these exotic flavors into a rich, aromatic stew, perfect for a comforting dinner or impressing guests. It’s ideal for busy days, offering a hands-off cooking experience that fills your home with enticing scents. Serve it with couscous or flatbread, and enjoy the leftovers that taste even better, making it a fantastic option for meal prep or a cozy night with loved ones.

Recipe Tips and Tricks

Choose Chuck Roast: Opt for chuck roast or stew meat for the best tender results.

Sear for Depth: Browning the beef before slow cooking enhances the dish’s richness.
Soak Apricots: Soak dried apricots in warm water for 10 minutes to plump them up.
Cut Veggies Evenly: Chop carrots and onions into uniform pieces for consistent cooking.

Adjust Spices: Taste and tweak ras el hanout or cinnamon to suit your preference.
Low and Slow: Cook on low to allow spices and flavors to fully develop.
Thicken Sauce: Add a cornstarch slurry near the end for a thicker consistency.

Rest Before Serving: Let it sit for 10 minutes to absorb the aromatic flavors.

Yield: 8 servings

Crockpot Moroccan Spiced Beef Tagine

Fragrant crockpot Moroccan spiced beef tagine with apricots, perfect for a cozy meal.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

½ tsp black pepper

½ tsp salt
1 cup dried apricots
1 large yellow onion, diced

1 tbsp olive oil
1 tsp ground cinnamon
2 cups low-sodium beef broth

2 tsp ras el hanout
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
3 cloves garlic, minced

3 medium carrots, peeled and sliced

Instructions

Prep the Beef: Pat beef cubes dry with paper towels and season with salt and pepper.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.

Sauté Aromatics: In the same skillet, sauté diced onion for 4-5 minutes until softened. Add minced garlic and cook for 1 minute, then add to the slow cooker.
Add Carrots: Place sliced carrots over the beef and onions in the slow cooker.
Mix Spices: In a small bowl, combine ras el hanout and cinnamon, then sprinkle over the ingredients.

Pour Broth: Pour beef broth over the mixture, ensuring the beef and veggies are submerged.
Add Apricots: Scatter dried apricots on top, allowing them to soften during cooking.
Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is tender and flavors meld.

Thicken (Optional): For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.
Serve and Enjoy: Ladle into bowls and serve with couscous or flatbread for a hearty, aromatic meal!

Notes

Use chuck roast for the best tenderness; avoid lean cuts for slow cooking.

Soak apricots if you prefer a softer texture; adjust spices to your taste.
Sear in batches if needed to avoid overcrowding the skillet.
Store leftovers promptly to maintain freshness.

This recipe can be adapted for gluten-free or vegetarian diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 409Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 13gCholesterol 118mgSodium 455mgCarbohydrates 14gFiber 2gSugar 10gProtein 37g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast (2.5 lbs): A marbled cut that becomes fork-tender; cut into 1.5-inch cubes.
Dried Apricots (1 cup): Adds sweet-tart flavor; soak for plumpness if desired.
Carrots (3 medium): Provide sweetness and texture; peel and slice into rounds.

Yellow Onion (1 large): Diced, adds savory depth; yellow or white works best.
Garlic (3 cloves): Fresh minced garlic brings aromatic warmth.
Beef Broth (2 cups): Low-sodium broth keeps it balanced; homemade enhances flavor.

Ras el Hanout (2 tsp): Moroccan spice blend for authentic taste; adjust to taste.
Ground Cinnamon (1 tsp): Adds warm, sweet notes to complement the spices.
Olive Oil (1 tbsp): Used for searing, adding richness and aiding browning.

Salt and Pepper (½ tsp each): Enhances flavors; adjust based on broth saltiness.

Variations and Substitutions

Meat Swap: Use lamb shoulder or chicken thighs for a different protein; adjust cooking time.
Fruit Options: Substitute apricots with prunes or raisins for a different sweetness.

Veggie Add-Ins: Include chickpeas or sweet potatoes for extra heartiness.
Broth Swap: Use vegetable broth or water with extra seasoning for a lighter base.
Spice Variations: Replace ras el hanout with a mix of cumin, coriander, and turmeric.

Nut Boost: Add almonds or pistachios for crunch and richness.
Gluten-Free: Naturally gluten-free; ensure broth is certified gluten-free.
Heat Level: Add a pinch of cayenne or harissa for a spicy kick.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or in the microwave, adding broth to maintain consistency.