Introduction
Let me introduce you to one of Morocco’s most comforting dishes – the Beef and Prune Tagine. This aromatic, slow-cooked stew combines tender beef, sweet prunes, and warming spices to create a dish that’s both sophisticated and deeply satisfying. I’ve been perfecting this recipe for years, and what makes it truly special is how the prunes break down during cooking, creating a naturally sweet sauce that perfectly complements the savory beef. Whether you’re new to Moroccan cuisine or a seasoned cook, this tagine delivers impressive flavors while being surprisingly simple to prepare.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 cup pitted prunes
- 2 tablespoons honey
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- 2 cups beef broth
- ¼ cup olive oil
- Salt and black pepper to taste
- ½ cup toasted almonds for garnish (optional)
- Fresh cilantro for garnish
Instructions
- Season the beef generously with salt and pepper. Heat olive oil in a large tagine or Dutch oven over medium-high heat.
- Brown the beef in batches until golden on all sides (about 3-4 minutes per batch). Remove and set aside.
- In the same pot, reduce heat to medium and sauté onions until softened (about 5 minutes). Add garlic and cook for another minute.
- Add all the spices and tomato paste, stirring constantly for 1 minute to release their flavors.
- Return the beef to the pot and add beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
- Add prunes and honey. Continue cooking for another 30 minutes until the beef is fork-tender and the prunes have softened.
- Adjust seasoning to taste and garnish with toasted almonds and fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6-8 people
Recipe Notes
1. If you don’t own a tagine, a heavy-bottomed Dutch oven works perfectly well.
2. For extra tender meat, you can marinate the beef overnight with half the spices and a splash of olive oil.
3. The sauce should be thick but still spoonable – if it’s too thick, add a little warm water or broth.
4. This dish actually tastes better the next day, making it perfect for make-ahead meals.
5. For best results, choose prunes that are soft and moist. If your prunes are quite dry, soak them in warm water for 15 minutes before adding to the tagine.
6. Serve with couscous or crusty bread to soak up the delicious sauce.
Beef and Prune Tagine
Ingredients
- 2 lbs beef chuck cut into 1.5-inch cubes
- 2 large onions finely chopped
- 4 cloves garlic minced
- 1 cup pitted prunes
- 2 tablespoons honey
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- 2 cups beef broth
- ¼ cup olive oil
- Salt and black pepper to taste
- ½ cup toasted almonds for garnish optional
- Fresh cilantro for garnish
Instructions
- Season the beef generously with salt and pepper. Heat olive oil in a large tagine or Dutch oven over medium-high heat.
- Brown the beef in batches until golden on all sides (about 3-4 minutes per batch). Remove and set aside.
- In the same pot, reduce heat to medium and sauté onions until softened (about 5 minutes). Add garlic and cook for another minute.
- Add all the spices and tomato paste, stirring constantly for 1 minute to release their flavors.
- Return the beef to the pot and add beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
- Add prunes and honey. Continue cooking for another 30 minutes until the beef is fork-tender and the prunes have softened.
- Adjust seasoning to taste and garnish with toasted almonds and fresh cilantro before serving.
