The beef tagine with instant pot is a traditional Moroccan dish made with meat and vegetables. Unlike the stew with instant pot, it is distinguished by the presence of spices that enhance its flavor. The tagine is a terracotta pot used for slow-cooking dishes and, although I own it, I don’t always have the time to follow its slow cooking process. So, I thought I could use the multicooker to make the Moroccan-style stew, just as I made the Moroccan chicken with multicooker. You can accompany the beef tagine with couscous or bulgur, as well as with pilaf rice or polenta. I propose this recipe in 2 versions: the quick beef tagine cooked with the pressure function and the beef tagine in slow cooker.
Don’t miss the video recipes on the Facebook page (HERE) and on the Instagram profile Dal tegame al vasetto (HERE).
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- Difficulty: Very Easy
- Cost: Expensive
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Instant pot, Pressure Cooker, Slow Cook
- Cuisine: Moroccan
- Seasonality: All Seasons
Ingredients to make Moroccan-style stew
- 1 lb beef, shoulder, muscle, round, and thick flank
- 1 golden onion
- 4 potatoes (medium)
- 3 carrots
- 1 glass beef broth
- 3 tbsps extra virgin olive oil
- 1 pinch saffron
- Half tsp ground cumin
- 1 tsp spices (Moroccan – ras el hanout)
- 2 pinches ground cinnamon
- 2 pinches pepper
- Half tsp salt
What you need
- 1 multicooker
Procedure
To start, cut the meat into regular cubes of about 3/4 inch on each side. Peel the onion, wash it, and slice it thinly. Distribute the onion in the multicooker and season it with the oil. Set the pot to the sauté function at 392°F and start until the onion is well browned. At this point, add the spices and stir to flavor, finally add the meat and brown it, always at 392°F for about 5 minutes, stirring often. Pour in the broth, evaluate if it is necessary to add salt and pepper.
Close the pot with the lid and start cooking for 25 minutes under pressure.
Meanwhile, peel the potatoes and wash them along with the carrots. Then cut them into regular pieces.
Depressurize the pot, remove the lid and add the potatoes and carrots. Mix everything well and close the pot again. Cook the tagine under pressure for 13 minutes.
At the end of cooking, depressurize* and serve the beef tagine with its cooking sauce.
Additional Tips
Do you want to preserve the Moroccan-style stew in a vacuum for days? You can start from the raw recipe by preparing the Moroccan-style stew in jar-cooking, or, once cooked in the instant pot, you can create the vacuum in the jars. You just need to distribute the beef tagine in the jar, filling it up to 3/4, close the jar and boil in the microwave for an actual 2 minutes for 16.9 oz jars and 4 minutes for 33.8 oz jars.
Vegetable Tagine in Instant Pot
If you prefer a vegetarian tagine, you can make it with vegetables cut into regular pieces like: potatoes, carrots, cauliflower, and leeks. In this case, cook for 10 minutes with the pressure function.
Beef Tagine in Slow Cooker
Once the meat is browned, you can add half of the broth and the vegetables. Close the pot and cook the tagine for 6 hours with the slow cooker function.
