There’s something magical about the comforting flavours of a Moroccan Beef, Potato, and Olive Tagine. This dish is a staple in Moroccan households, beloved for its heartiness and rich, savoury flavours. The tender beef, golden potatoes, and briny olives come together in a slow-simmered stew that’s packed with aromatic spices. It’s a dish that’s sure to win over even the pickiest eaters—especially the kids!
The Essence of Everyday Moroccan Cooking
Moroccan families love this tagine for a reason: it’s quick, simple, and uses ingredients you likely already have in the pantry. Potatoes and olives are a household staple in Morocco, and their affordability makes this dish a go-to for busy families. What makes it special is the combination of tender beef, fragrant spices like cumin and paprika, and the tangy burst of olives, creating a rich and mouth-watering flavour with every bite.
Fun fact: Tagines are not just a dish—they are also the name of the clay pot they’re cooked in! This traditional Moroccan cookware has been used for centuries to slow-cook stews, allowing the ingredients to develop deep flavours over time.
A Modern Take on a Timeless Dish
Traditionally, tagines are slow-cooked in a clay pot for hours, but in today’s fast-paced world, many of us don’t have the luxury of time. And let’s be honest, tagine pots aren’t something you can just grab from your local supermarket! If you’re living in the West, you might not have a clay tagine pot handy, but fear not—this recipe has been adapted for modern kitchens.
Using a pressure cooker is the perfect solution. It speeds up the cooking process while still locking in those traditional flavours. You get the same tender, melt-in-your-mouth beef and perfectly cooked potatoes in a fraction of the time. Plus, no need to worry about accidentally cracking a traditional tagine pot if you’re not familiar with it!
The Flavours that Bring It All Together
The secret to this dish lies in the blend of spices that simmer into a golden, flavorful stew. The combination of garlic, cumin, paprika, and saffron creates a rich, savoury gravy that ties the dish together beautifully. The olives add a delightful tang, cutting through the richness of the beef, while the potatoes absorb all the wonderful flavours.
Whether you’re making this for a weeknight dinner or a special family gathering, this tagine is sure to become a favourite in your home too. And don’t forget to serve it with some crusty bread to soak up that delicious sauce!
Bringing a Taste of Morocco to Your Table
Moroccan cuisine is all about balance—sweet and savoury, tangy and rich. This Beef, Potato, and Olive Tagine brings those contrasts to life in a dish that’s as heartwarming as it is flavourful. Even if you don’t have a traditional clay tagine pot, this recipe will transport you straight to the streets of Marrakech with every bite.
So, whether you’re a busy parent or just someone looking for an easy way to explore Moroccan cooking, this recipe is for you. It’s a delicious reminder that even the simplest ingredients can come together to create something extraordinary.
Beef & Olive Tagine
Equipment
- Pressure Cooker
Ingredients
- 1 Large onion either thinly sliced or chopped
- 1 Handful chopped parsley or coriander
- 2 tsp Salt to taste
- 1/2 tsp Ground black pepper
- 1 green cayenne chilli pepper optional
- 1 tsp Ground ginger powder
- 1 tsp Tumeric
- 1 pinch Saffron threads optional
- 3 cloves Garlic grated or crushed
- 1/3 cup Olive Oil extra virgin is prefered
- 1/2 kilo Lean Halal Beef washed & diced into chunky cubes
- 700 grams Potatoes peeled, washed & sliced into wedges
- 1 Large handful of green or red olives
- 1/2 Preserved lemon quartered long ways
- 3 cups Water
Instructions
- Mix the meat with chopped onion, garlic, chopped parsley, spices, and olive oil.
- Brown the meat & spice mix over a medium heat for about 10 minutes, stirring occasionally, the pot doesn't need to be covered at this point
- Add 3 cups of water and cover the pressure cooker. Cook the meat under pressure for about 40 minutes starting the timer from when it whistles and heat is reduced.
- When the time is up you can put the pressure cooker under a cold tap to hasten the cooling process, this allows you to release the whistle and open the lid sooner. ALWAYS WAIT UNTILL ALL AIR IS RELEASED before attempting to open.
- Check that the meat is tender and if so you can then add the potatoes, olives, and preserved lemon.
- If necessary, add more water so that the gravy ALMOST reaches the top of the potatoes then partially cover and simmer for about 15 minutes, or until the potatoes are cooked and the sauce is reduced & thickened.
- Taste for salt and adjust the seasoning if necessary before completely done. you can then serve the stew into a pretty tagine or traditional Moroccan plate if you have one. When serving, serve the meat pieces first around the plate, followed by the potatoes on top, then add the olives & gravy evenly around the plate before garnishing with the preserved lemon on the top centre.
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Very nice article. Thanks for sharing!