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Slow Cooker Recipes

Beef and Olive Tagine

Beef and Olive Tagine is a Moroccan dish that is traditionally cooked over coals in earthen clay pots. This promising slow cooker version offers you a close experience in a tight budget. Olives are well known for blood pressure and cholesterol control, which beautifully balances off beef’s spin-offs.

Serves: 6

Cooking time: 8 hours


  • 2 1/2lb beef chunks
  • 1tbsp plain flour
  • 4 table spoons sunflower oil
  • 2 onions thinly sliced
  • 2 bell peppers sliced
  • 2 tbsp. harissa paste
  • 1 beef stock cube
  • ½ cup green olives
  • 1 kg tomatoes finely chopped
  • ½ kg chickpeas, soaked overnight and drained
  • 8 dried apricots, halved
  • 1 cup couscous
  • Roasted almonds and cilantro for garnishing

Beef rub:

  • Salt and pepper to taste
  • 1 tablespoon Ras el hanout spice mix
  • 1 teaspoon roasted cumin
  • 1 teaspoon cinnamon powder
  • 1 tablespoon chopped ginger
  • 1 tablespoon paprika


  1. In a bowl, combine the ingredients for the rub and apply well over beef. Leave it overnight or at least for two hours to marinate.
  2. Put oil in the slow cooker in a slow cooker and add in beef. Then mix in onions, olives, tomatoes, chickpeas, bell peppers, apricots, stock cube, harissa paste and flour.
  3. Cover and cook on low heat for 8 hours till the beef turns really tender.
  4. Sprinkle cilantro and almonds on top and serve with seasoned khus khus.

Serving: This main course complements well with hot boiled rice and pita bread

Categories: Almonds, apricots, Beef, beef stock cube, bell peppers, chickpeas, cilantro Leaves, couscous, Flour, green olives, harissa paste, Hot, Main Dish, Moroccan, Onion, sunflower oil, Tomatoes

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