A Moroccan beef dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 3 h

Organic sourcing

Prioritize organic carrots and zucchini as they are prone to pesticide residues. Organic beef is also preferred for quality and environmental reasons.

Ingredients

• 800 g beef chuck, cut into 2-inch cubes
• 2 tbsp extra-virgin olive oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 pinch saffron threads
• 1 tsp paprika
• 1 tsp ground coriander
• to taste sea salt
• to taste black pepper
• 2 carrots, cut into 2-inch pieces
• 2 zucchini, sliced into thick rounds
• 200 g butternut squash, peeled and cubed
• 1 cup dried apricots, halved
• 400 g canned tomatoes, chopped
• 400 ml beef stock (ideally homemade)
• 100 g almonds, toasted and chopped
• 2 tbsp fresh cilantro, chopped

Method

1. Heat the olive oil in a large tagine or heavy pot over medium heat.
2. Add the beef cubes in batches and brown on all sides. Remove and set aside.
3. In the same pot, sauté the onions until soft and translucent.
4. Add the garlic, cumin, cinnamon, ginger, saffron, paprika, and ground coriander. Cook for 2 minutes until fragrant.
5. Return the beef to the pot. Add the tomatoes, beef stock, salt, and pepper. Bring to a simmer.
6. Cover and cook the tagine on low heat for 1.5 hours.
7. Add the carrots and butternut squash, cooking for another 30 minutes.
8. Stir in the zucchini and apricots. Cook until all vegetables are tender, about 30 minutes.
9. Stir in the toasted almonds and cilantro before serving.

Notes

• Serve with a side of cauliflower rice for a lower-carb option.
• Store leftovers in the fridge for up to 3 days or freeze for up to a month.
• Lamb can be used in place of beef for a variation.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Moroccan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.