This Moroccan beef tagine (also known as Makfoul) is made with tender beef or lamb, caramelized onions, tomatoes and warming spices. It’s an aromatic, flavorful beef stew that’s surprisingly simple to make, whether you use a tagine or a Dutch oven.
Because you will love this recipe
Tagines are a way of life for my family and in Moroccan cuisine. I was lucky enough to grow up enjoying at least a few a week, with a variety of different proteins, veggies and spices.
They’re a wonderfully cozy, stew-like meal, perfect for sharing with family and friends during the colder months of the year.
This particular tagine is called Makfoul, which means “closed” and refers to the flavors packed into the layers of tomatoes, onions and beef.
Traditionally served straight from the tagine to the center of the table with Moroccan bread (khobz) and a variety of side salads, this beef tagine is easy to assemble and packed with sweet and savory flavor.
If you like stews like this, be sure to try my Chicken Tagine with Preserved Olives and Lemons and this Lamb Shank Tagine.
ingredients
Here’s everything you need to make this beef stew:
- sweet onions
- olive oil
- roast beef or lamb, cut into 2-3 inch pieces
- it’s the meeting place
- ginger powder
- cinnamon powder
- pepper
- salt
- chopped parsley and/or coriander, plus more for garnish (optional)
- large tomato, cut into slices
- cinnamon sticks
- saffronflowered in water
For quantities, see the recipe card.
Step by step instructions
Sides and more
Tagines are generally served with fresh bread (usually khobz) and a variety of Moroccan salads.
You can enjoy it with bread fresh from the base of the tagine (traditional family style) or serve it on plates over couscous.
Here are some dishes that my grandmother served with this Makfoul tagine:
You can also serve it on a bed of plain couscous or try it with this warm couscous salad.
Add inserts and substitutes
It’s super easy to change up the vegetables in most tagine recipes, especially this one.
Here are some vegetarian additions you can add to this beef tagine:
- Ocher – This rarely used vegetable goes very well with the flavors of Makfoul, especially with tomatoes and onions.
- Plums and Almonds – I like to leave out the tomato and use plums and almonds instead, for a truly unique sweet and savory flavor profile.
- Artichokes & Peas – This combination is wonderful with beef and onions, and I also like to leave out the tomatoes and cinnamon when including these vegetables. The decision is yours!
Feel free to choose your favorite vegetables along with tomatoes and onions.
Special tools
You can use traditional tajine or a Dutch oven to prepare this beef stew.
I am lucky enough to have inherited my tagines from my father, who brought them back to me during one of his trips to Morocco.
That said, I have friends and readers who have had success using a cast iron tagine it’s a Dutch oven or pot, so feel free to use what you have and what is accessible.
More tagine recipes
Check out some of my other favorite tagines:
Leftovers?
Tagines make wonderful leftovers. I recommend storing it in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stove and enjoy!
Bismillah,
Press
Description
This Moroccan beef tagine (also known as Makfoul) is made with tender beef or lamb, caramelized onions, tomatoes and warming spices. It’s an aromatic, flavorful beef stew that’s surprisingly simple to make, whether you use a tagine or a Dutch oven.
- Slice and brown the onions. Cut one onion into slices and the other into cubes.
- Cook the onions and meat. Heat the olive oil in the base of the tagine over medium-low heat. Add the diced onion, meat, spices and herbs. Cook, stirring to combine, until the onions begin to caramelize and the meat begins to brown, about 15 to 20 minutes.
- Add the onion slices and the tomato. Arrange the remaining onion (sliced), tomato slices and cinnamon sticks over the meat in a circular pattern.
- Top with sauce and saffron. Pour the flower saffron and water on the tagine. Pour some of the sauce from the base of the tagine over the onions and tomatoes. Bring the liquid to a boil.
- Cover and cook. Cover the tagine with the lid and turn down to cook over medium-low heat, or until the onions and tomatoes are tender and the meat is fully cooked, about an hour.
- Enjoy! Remove the cinnamon sticks. Enjoy your tagine with bread or couscous.
Notes
Tip: Browning the onions isn’t a step my dad always did, but I find it really helps to get a head start on the caramelization, resulting in a sweeter, richer sauce.
