Moroccan Beef Tagine with Quince

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A classic Moroccan tagine where tender chunks of beef are slow-braised with sweet-tart quinces, warm spices, and caramelized onions. The fruit softens into the sauce, giving the dish its signature sweet-savory balance. Traditionally finished with toasted sesame seeds and fresh herbs, it's served over fluffy semolina couscous.

Nutrition Facts

Per serving (estimated)

• 545 kcalCalories
• 27 gFat
• 9 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 21 gSugar
• 38 gProtein
• 620 mgSodium
• 920 mgPotassium
• 85 mgCalcium
• 5.2 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Beef and Marinade

• 2 lbs (900 g) beef chuck or shoulder, cut into 2-inch chunks
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 2 tablespoons olive oil

For the Tagine Base

• 2 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ras el hanout
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• A pinch of saffron threads (about 15 threads)
• 2 tablespoons honey
• 1 1/2 cups (360 ml) beef stock or water
• 2 tablespoons unsalted butter

For the Quince and Garnish

• 2 medium quinces (about 1 lb / 450 g total)
• 1 tablespoon lemon juice
• 2 tablespoons toasted sesame seeds
• 1/4 cup fresh cilantro or flat-leaf parsley, chopped

Directions

1. Pat the beef dry and toss with salt, pepper, and paprika. Heat the olive oil in a heavy-bottomed tagine or Dutch oven over medium-high heat and brown the beef in batches for 2-3 minutes per side; transfer to a plate.
2. Reduce the heat to medium and add the sliced onions to the same pot. Cook, stirring often, for 8-10 minutes until deeply golden and softened, scraping up any browned bits from the bottom.
3. Stir in the garlic, ginger, ras el hanout, cinnamon, cumin, and saffron; cook for 1 minute until fragrant. Add the honey and butter and return the beef along with any accumulated juices.
4. Pour in the beef stock, bring to a gentle simmer, then cover and reduce the heat to low. Braise for 75 minutes, checking occasionally, until the beef is fork-tender.
5. Meanwhile, peel the quinces, cut into quarters, and core them. Slice each quarter into 1/2-inch wedges and toss with the lemon juice to prevent browning.
6. Nestle the quince wedges into the tagine, submerging them in the sauce. Cover and continue to cook for 25-30 minutes, until the quinces are tender and stained deep red-orange.
7. If the sauce is thin, uncover and simmer for 5-10 minutes to reduce slightly. Taste and adjust salt, cinnamon, or honey to balance the sweet-savory profile.
8. Spoon the tagine onto a warm platter or serve directly from the pot, making sure each portion gets both beef and quince. Scatter the toasted sesame seeds and fresh herbs over the top.
9. Serve hot with steamed semolina couscous or crusty Moroccan bread to soak up the fragrant sauce.

Cook’s Notes

• Choose quinces that are firm and pale yellow; they should not be eaten raw but transform beautifully when slow-cooked.
• Don't rush the onion-browning step—deeply caramelized onions are the backbone of the sauce's flavor.
• If you don't have a tagine pot, a heavy Dutch oven or cast-iron braiser with a tight-fitting lid works perfectly.
• Toasting the sesame seeds in a dry skillet for 1-2 minutes before garnishing intensifies their nutty flavor.
• The tagine tastes even better the next day—make it a day ahead and reheat gently before serving.

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