Steak Tagine

A classic dish of meat and vegetables in the Maghreb countries

Steak Tagine

Photos courtesy of Beef Loving Texans (Texas Beef Council)

27 Ingredients

Makes 24 servings

90 to 180 minutes

Nutrition information per serving: 979 Calories; 423 kcal Calories from fat; 47 g Total Fat; 8 g Saturated Fat; 27 g Monounsaturated Fat; 133 mg Cholesterol; 2299 mg Sodium; 86 g Total Carbohydrate; 11.7 g Dietary Fiber; 59 g Protein; 9.3 mg Iron; 16.6 mg Niacin; 1.5 mg Vitamin B6; 8.8 mcg Vitamin B12; 9.7 mg Zinc; 70.5 mcg Selenium; 214 mg Choline;


Marinated beef: 

  • beef Shoulder Petite Tenders
  • Ground coriander
  • Ground cumin
  • Salt
  • Pepper
  • Olive oil
  • Cilantro, chopped

Chickpea & Vegetable Tagine:

  • Canola oil
  • Onions, diced
  • Garlic, minced
  • Ginger, minced
  • Beef stock
  • Canned crushed tomatoes with juice
  • Canned chickpeas, drained
  • Fresh lemon juice
  • Green beans, cut into 1-inch pieces
  • Dates, pitted and chopped
  • Cilantro, chopped
  • Sugar
  • Ground cumin
  • Salt
  • Saffron threads
  • Chili powder
  • Toasted sesame seed
  • Seared lemon slices
  • Cilantro sprigs


1. Season petite tenders with coriander, cumin, salt and pepper. Combine oil and cilantro in non-reactive container. Add beef; turn to coat. Cover and refrigerate 20 minutes to 2 hours. Turn beef once during marination.

2. Heat oil in large rondo (sauce pan). Add onions, garlic and ginger; sauté until soft but not colored. Add remaining ingredients; simmer until reduced to stew-like consistency, about 1 hour. Yield: About 36 cups.

3. Grill 1 petite tender to medium rare to medium doneness. Carve beef into 1/2-inch-thick slices. Heat 1 1/2 cups Chickpea & Vegetable Tagine; transfer to shallow bowl or individual tagine. Fan beef slices over sauce; sprinkle with 1/2 tsp. sesame seed. Garnish with 3 lemon slices and a few cilantro sprigs.


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