Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot

Total Time
53mins
Prep 45 mins
Cook 8 mins

Tender chunks of beef simmered in a fragrant & fruity broth enriched with honey - a traditional Moroccan tagine at it's best! I cook mine in a traditional tagine & an electric tagine; but I realise that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity & spicy smell transports you immediately to Morocco........on a magic carpet maybe?? Yes, I am waxing lyrical I know - but this tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn & winter months are a good time to indulge in this North African comfort dish!

Ingredients Nutrition

Directions

  1. Par-boil the carrots in boiling water for about 3 -5 minutes.
  2. Preheat the electric Tagine or crock pot to High.
  3. Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
  4. Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
  5. Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
  6. Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
  7. Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
  8. When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
  9. Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
  10. Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
  11. P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
  12. P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

Reviews

Most Helpful

Really great dish! I used a la creuset pot instead of a crock pot and it worked great.

acdmix January 12, 2011

I made tried this after making French Tart's Moroccan chicken which was also excellent. These ingredients work great together. the flavor was delicious. The only complaint I have are the cooking instructions. The recipe says to cook in a crock pot on high for 6-10 hours. I do not have a crock pot so I have no idea what temperature is high. I cooked this in an oven at 275 and it was done in 2 hours. I cooked it at 400 for an additional 30 minutes to kill any bacteria. My carrots were soggy. Next time I will not boil them first.

klincko July 09, 2010

This was so delicious! My husband is Moroccan and loved it! I made some Moroccan bread (Recipe #260654 )to go with it and it was phenominal. I agree the aroma from the crockpot was making us hungry near the end! We couldn't wait to dig in! Thanks for sharing this recipe. I also used a chuck roast and came out very soft. Thanks for sharing!

italiansoxgirl25 July 30, 2008

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