🇲🇦 Morocco · Food
Beef Tagine with Quince
By eatmundo · August 3, 2026
🇲🇦 MAA sophisticated Moroccan classic where tender beef is slowly braised with the floral, tart sweetness of quince. The dish is perfectly balanced by warm spices and a touch of honey.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 4 tbsp olive oil in a tagine or heavy pot and brown 800g beef cubes over medium-high heat until well-seared on all sides.
- 2
Add 2 diced onions, 1 tsp ginger, 1 tsp turmeric, and 1 tsp salt, stirring well for 5 minutes until the onions soften.
- 3
Add the cinnamon stick and cover with enough water to submerge the meat, bring to a boil, then reduce to a gentle simmer for 60 minutes.
- 4
While the meat cooks, peel, core, and cut the 3 quinces into wedges, poaching them separately in a small pot of water with 2 tbsp honey until tender (about 20 minutes).
- 5
Once the meat is tender, add the poached quince wedges and their poaching liquid to the beef tagine.
- 6
Simmer everything together uncovered for another 15 minutes to allow the sauce to thicken into a rich, aromatic glaze.
- 7
Remove the cinnamon stick before serving and check the seasoning, adding salt if necessary.
- 8
Serve hot, ideally accompanied by crusty bread or fluffy semolina couscous to soak up the luxurious sauce.
Frequently Asked Questions
What if I can't find quince?+
Pears or apples can be used as a substitute, though they won't have the same floral aroma and tartness.
How do I know the quince is cooked?+
The quince is ready when it is tender enough to be pierced easily with a fork and has taken on a beautiful pinkish hue.
Is beef the only choice?+
Lamb is a very popular alternative in Morocco and works exceptionally well with the sweetness of quince.
What kind of beef is best?+
Use a cut suitable for slow cooking, such as chuck roast or shank, to ensure it becomes melt-in-the-mouth tender.
🇲🇦 MAMundo Match
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