Moroccan · Tagines
Beef Tagine with Green Beans
A simple, everyday tagine pairing tender braised beef with green beans cooked just until they lose their raw bite but keep some snap, in a light tomato and cumin sauce, common on Moroccan weeknight tables.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g beef chuck, cubed
- 300 g green beans, trimmed
- 1 onion, chopped
- 3 tomatoes, grated
- 3 garlic cloves, crushed
- 1 tsp cumin, 1/2 tsp paprika
- 3 tbsp olive oil
- Salt
Method
- 1
Brown the beef
Warm the oil and brown the beef pieces, then add the onion and garlic and soften for 5 minutes.
- 2
Build the sauce
Stir in the grated tomatoes, cumin, paprika and salt, then add 300 ml water.
- 3
Braise
Cover and simmer over low heat for 60–70 minutes until the beef is tender.
- 4
Add beans
Stir in the green beans and cook uncovered for 12–15 minutes until tender-crisp.
- 5
Serve
Serve with bread or couscous.
Chef's tips
- Add the green beans only in the final stretch — added too early, they turn dull and mushy.
Frequently asked questions
Can I use frozen green beans?
Yes, add them straight from frozen in the last 10 minutes of cooking rather than thawing first.