🇪🇬 Egypt · Food
Tagen El Lahma (Beef Tagine)
By eatmundo · August 4, 2026
🇪🇬 EGThis hearty Egyptian beef stew is slow-cooked in a clay pot or heavy skillet with plenty of caramelized onions and aromatic spices. It is a comforting, rustic dish that tastes better the next day.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g of beef into 3cm cubes and thinly slice 3 large onions.
- 2
In a heavy pot, heat 2 tbsp ghee over medium heat and sear the beef until browned on all sides.
- 3
Add the sliced onions to the pot and sauté until they are soft, translucent, and slightly caramelized, about 10 minutes.
- 4
Stir in 4 minced garlic cloves, 1/2 tsp cinnamon, and 1/2 tsp allspice, cooking until fragrant for 1 minute.
- 5
Chop 2 medium tomatoes and add them to the pot, cooking until they soften and release their juices.
- 6
Pour in 1 cup of water, cover the pot with a tight lid, and simmer on low heat for 40-45 minutes until the beef is tender.
- 7
Check occasionally; if the sauce reduces too much, add a splash of warm water to maintain a thick, coating consistency.
- 8
Serve hot with crusty bread or vermicelli rice for a complete meal.
Frequently Asked Questions
What is the best cut of beef?+
Chuck or brisket is ideal because the connective tissue breaks down during slow cooking.
Can I use an oven instead of the stovetop?+
Yes, once combined, place the pot in an oven at 180°C for 60 minutes for a more traditional tagine effect.
Why do we add tomatoes?+
Tomatoes provide a subtle acidity that balances the richness of the beef and caramelized onions.
What if I don't have allspice?+
You can substitute it with a mixture of equal parts cinnamon and cloves for a similar aromatic profile.
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