Crock Pot Moroccan Beef Tagine (Lham Barkouk)

Introduction

If you have ever attended a Moroccan wedding or a special family gathering, you have likely tasted Tagine Lham Barkouk—Beef with Prunes and Almonds. It is the crown jewel of Moroccan hospitality, famous for its sophisticated balance of savory, salty, and sweet flavors.

This recipe for Crock Pot Moroccan Beef Tagine adapts this festive masterpiece for the slow cooker. We use Chuck Roast, which is arguably better than the traditional cuts used in Morocco because its rich connective tissue breaks down over the long cook time, mimicking the texture of meat braised in a clay pot (tagine) over charcoal. The result is butter-soft beef coated in a caramelized onion gravy, topped with honey-poached prunes and crunchy fried almonds.

Ingredients List

The complexity of this dish comes from the spice blend and the garnishes. Here is your curated shopping list.

The Meat:

3 lbs Beef Chuck Roast:
- Prep: Cut into large, uniform 3-inch chunks. Large chunks prevent the meat from drying out during the long cook.

The Aromatics & Spices:

2 Large Onions: Grated or very finely diced.
- Why Grated? In a tagine, you don’t want to see slices of onion. You want them to melt completely to create the thick sauce (daghmira).
3 Cloves Garlic: Minced.
1 tsp Ground Ginger: (Skinjbir).
1 tsp Ground Turmeric: (Kharkoum).
½ tsp Black Pepper.
1 tsp Ras El Hanout: (Optional). This complex spice blend adds floral and aromatic notes perfect for sweet tagines.
2 Cinnamon Sticks: Essential for the sweet/savory profile.
Large Pinch of Saffron Threads: Crushed.
1 tsp Salt.
¼ Cup Olive Oil.
1 tsp Smen: (Moroccan preserved butter) or Ghee.

The “Barkouk” (Prune Garnish):

1 ½ Cups Dried Prunes: Pitted or unpitted.
1 tsp Ground Cinnamon.
2 tbsp Honey: Or sugar.
1 Ladle of Sauce: Taken from the slow cooker near the end.

The Crunch:

½ Cup Blanched Almonds: Fried or toasted until golden.
1 tbsp Toasted Sesame Seeds.

Timing

While the cook time is long, this is a hands-off recipe until the final assembly.

Prep Time: 20 minutes.
Slow Cook Time: 7–8 hours (Low) or 4–5 hours (High).
Finishing Time: 15 minutes (Reducing sauce & prepping prunes).
Total Time: Approx. 8.5 hours.

Data Insight: Sweet and savory tagines rely on flavor layering. Unlike a stew where everything cooks together, the prunes are traditionally cooked separately in a bit of the meat broth and honey. If you put the prunes in the slow cooker for 8 hours, they will dissolve into mush. The separate step preserves their texture and glossy appearance.

Step-by-Step Instructions

Step 1: The Marinade

In the ceramic insert of your slow cooker, combine the grated onions, garlic, olive oil, ginger, turmeric, pepper, Ras el Hanout, salt, and saffron.

Mix: Stir to form a paste.
Coat: Add the beef chunks and toss thoroughly until every piece is yellow and coated.

Step 2: The Slow Cook

Aromatics: Tuck the cinnamon sticks and the Smen/Ghee in between the meat chunks.
Liquid: Add ¼ cup of water carefully around the edges.
- Note: The onions and beef will release plenty of liquid. Do not drown the meat!
Cook: Cover and cook on LOW for 7–8 hours.
Check: The meat is done when it falls apart with a fork.

Step 3: The Sauce Reduction (Critical)

Once the beef is tender, you will likely have a thin, watery liquid. This is not the Moroccan way.

Separate: Carefully remove the beef to a platter and cover to keep warm.
Reduce: Pour the liquid into a saucepan on the stove. Boil over medium-high heat for 10–15 minutes.
Visual Cue: The sauce is ready when the water evaporates and you are left with a thick, oil-rich gravy (Daghmira) that coats the back of a spoon.

Step 4: The Prunes (While Sauce Reduces)

In a small saucepan, place the dried prunes.

Simmer: Add a ladle of the beef liquid (before it’s fully reduced) and a splash of water to barely cover them. Simmer for 5 minutes until plump.
Caramelize: Add the honey and ground cinnamon. Simmer for another 5 minutes until the liquid becomes a thick syrup and the prunes are shiny.

Step 5: Assembly

Base: Place the beef chunks on your serving platter.
Sauce: Pour the thick, reduced onion gravy over the meat.
Top: Arrange the caramelized prunes on top of the beef.
Garnish: Scatter the fried almonds and sprinkle the toasted sesame seeds over the prunes.

Nutritional Information

A rich, energy-dense meal perfect for celebrations. Estimated breakdown per serving:

Nutrient	Amount	% Daily Value
Calories	520 kcal	–
Protein	35g	70%
Total Fat	28g	36%
Carbohydrates	30g	10%
Sugar	18g	(From prunes/honey)

Healthier Alternatives for the Recipe

Customize your Beef Tagine for wellness goals:

Lower Sugar:
- Skip the honey/syrup step. Simply rehydrate the prunes in the savory sauce. The natural sweetness of the fruit is often enough.
Leaner Meat:
- Use lean stewing beef, but be careful not to overcook it. Add 1 tbsp extra olive oil to keep the sauce silky.
Paleo:
- Omit the sugar/honey and use date paste to glaze the prunes. Use cauliflower rice instead of bread.

Serving Suggestions

The Bread: Authentic Moroccan Khobz is mandatory for scooping up the sauce.
The Side: Since the main dish is rich and sweet, serve with a fresh Moroccan Tomato and Cucumber Salad (finely diced) to cut the heaviness.
The Drink: Hot Mint Tea is the traditional finish.

Common Mistakes to Avoid

Respect the Tagine technique.

Skipping the Reduction:
- The Error: Serving the meat swimming in thin, watery broth.
- The Result: Diluted flavor.
- The Fix: You must boil the sauce on the stove at the end. The sauce should be thick enough to cling to the meat.
Burning the Prunes:
- The Error: Walking away while caramelizing the prunes.
- The Result: Burnt sugar taste.
- The Fix: Watch them closely; the honey syrup burns fast.
Chopping Onions too Large:
- The Error: Using large diced onions.
- The Result: Crunchy onion bits in the sauce.
- The Fix: Grate them or mince them into a pulp.

Storing Tips for the Recipe

Refrigeration: Store beef and sauce in one container, and the prunes in a separate small container (to keep them pretty). Keeps for 3–4 days.
Freezing: Freeze the beef and sauce for up to 3 months. Prunes are best made fresh, but can be frozen if necessary.

Conclusion

Crock Pot Moroccan Beef Tagine is a dish that looks like a masterpiece but requires very little technical skill. The slow cooker handles the tenderizing of the chuck roast perfectly, leaving you to simply thicken the sauce and garnish. The contrast of the salty, savory beef with the sweet, sticky prunes and crunchy almonds is a flavor experience you will never forget.

Summary: Tender chunks of beef chuck roast slow-cooked in saffron and onions, finished with a thick gravy and topped with honey-caramelized prunes and fried almonds.

Ready to feast?

Gather your spices! Rate this recipe 5 stars if you loved the sweet and savory combo, and leave a comment below: almonds or walnuts? Subscribe for more authentic global recipes!