1/3 Photos of Beef and Prunes a La Tajine/Tagine
2 hrs 10 mins
Artsy Chef's Note:
Just came back from Morocco and had to try my hand at cooking in a tajine. It is similar to crockpot cooking but you can cook on your stovetop, oven, or grill. I was advised that about anything goes--just clean out your refrig and create your own recipe. This was my first attempt and is delicious. You can use about any spices you would like so be creative. For the veggies, I used a 12 oz package of frozen spring vegetables with snow peas, baby potatoes, broccoli, and carrots. You can also use a variety of meats.
My Private Note
Units: US | Metric
- 2 lbs beef, cut into 1 inch cubes
- 2 small onions, chopped
- 12 ounces vegetables
- 1 teaspoon saffron
- 1 teaspoon ras el hanout spice mix
- 1 teaspoon garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons sesame seeds (optional)
- 1/2 lb pitted prune
- 1Heat oil in tagine. Add butter. When melted, add meat.
- 2Add garlic, ginger, salt, pepper, saffron, and Ras El Hanout spice (or any other spices you may choose).
- 3Top with chopped onions and remaining vegetables.
- 4Cover and cook for 2 hours. Check after 1 hour and add 1/2 cup water if needed. Use hot water to keep from cracking tajine.
- 5When meat and vegetables are tender, add prunes. Cook for another 10 minutes.
- 6Sprinkle with sesame seeds if desired.
- 7Serve plain, with couscous, or rice.
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Nutritional Facts for Beef and Prunes a La Tajine/Tagine
Serving Size: 1 (223 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 528.9
- Calories from Fat 161
- Total Fat 17.9 g
- Saturated Fat 5.5 g
- Cholesterol 139.5 mg
- Sodium 153.2 mg
- Total Carbohydrate 41.0 g
- Dietary Fiber 4.7 g
- Sugars 23.1 g
- Protein 51.9 g
The following items or measurements are not included:
ras el hanout spice mix