3 hrs 20 mins
Sue Lau's Note:
I was a little apprehensive when I saw this on a menu and my husband tried it. Prunes?!?!? I had a bite and really must say I was surprised at how good it was! I then made this version at home with much success.
My Private Note
Units: US | Metric
- 1 (3 lb) chuck roast, trimmed and cut into chunks (3 pound)
- 1 large onion, chopped
- 1 tablespoon grated gingerroot
- 2 -3 garlic cloves, minced (2 to 3)
- 1 teaspoon saffron thread
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 -2 tablespoon olive oil (1 to 2)
- 1 cup pitted prunes or 1 cup dried pitted plum
- toasted sesame seeds (optional)
- 1In a dutch oven or large heavy pan, heat oil, and add beef chunks, and onion, cooking until browned.
- 2Stir in grated ginger, garlic, saffron, cumin, salt and pepper.
- 3Place ingredients into an oven-safe tagine, clay baker, or keep in an oven safe dutch oven and bake, covered, at 350F for 2 hours, or until beef is tender.
- 4Stir in whole prunes, cover pot and bake for 10-15 minutes more, or until prunes are plump and softened.
- 5Serve garnished with sesame seeds if desired.
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Nutritional Facts for Beef Tagine With Prunes
Serving Size: 1 (430 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1362.2
- Calories from Fat 843
- Total Fat 93.7 g
- Saturated Fat 36.6 g
- Cholesterol 312.9 mg
- Sodium 1047.7 mg
- Total Carbohydrate 42.9 g
- Dietary Fiber 4.9 g
- Sugars 23.8 g
- Protein 85.4 g