Lemony Beef and Fennel Tagine

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I’m fond of seasonal fruits and vegetables and am always anticipating their arrival. But…I also love those perennial crops that are humbly available throughout the year yet don’t fail to make me excited in any season.

Fennel is one of those year-round vegetables that I take pleasure in cooking at any time of year, especially in the summer. Its crisp taste and very refreshing aroma are like a breeze on a hot day. Perfect for cooling down the palate or lightening an otherwise heavy dish.

I made fennel tagine a few weeks ago. I’m not sure how I kept it unblogged about for so long. But it is finally here. And you simply have to try it. This one is particularly light, lemony and perfect for summer.

Beef Tagine with Fennel and Lemon Recipe

4 servings


  • 1 pound stewing beef, cut into 4 pieces
  • 1 large yellow onion, minced
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt, or to taste
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon ground ginger
  • 1/4 teaspoon crushed aniseeds, optional
  • 1/4 teaspoon ground turmeric
  • 2 ¾ (2.75) cups water
  • 1 large fennel bulb, cut into strips
  • 2 tablespoons chopped parsley
  • Juice of 1 large lime or lemon


Step 1: Saute the beef and onions in olive oil over medium-high heat, turning the meat once, 5 to 7 minutes. Add the salt, pepper, ginger, anise, turmeric, and water.

Step 2: Lower the heat to medium and cover with a lid. Cook the stew until the meat is tender, 50 to 55 minutes.

Step 3: Add the fennel strips and cook them in the stew until crisp-tender, 10 to 12 minutes.

Step 4: Remove the pot from heat. Stir in the parsley and lime juice.

Step 5: Serve warm with fresh bread to dip in the sauce.

What does a wise girl do when she has leftover tarragon? She makes ice cream,
With a husband who doesn’t eat green peppers and a daughter who doesn’t eat anything
Lemony Beef and Fennel Tagine
Mellahs are Jewish quarters located in the old, walled part of most major Moroccan cities.

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