5 hrs 20 mins
Um Safia's Note:
This is a typical Moroccan tagine recipe to be cooked in a traditional tagine. Cooking times may vary slightly depending on the size of the tagine used and where you use the Tagine - on the stove top, open fire, grill etc. Serve this tagine with fresh baked bread or cous cous.
My Private Note
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- 2 1/2 lbs lean beef, cut into 1-inch cubes
- 1 -2 tablespoon good quality olive oil
- 1 lb onion, peeled and quartered
- 6 -7 garlic cloves, minced
- 1 lb carrot, peeled and cut into quarters
- 10 ounces tinned plum tomatoes
- 4 ounces best quality dates, carefully pitted
- 4 ounces prunes, pitted carefully
- 2 tablespoons raisins
- 2 -3 tablespoons good quality honey
- 1/2 pint water
- beef stock cube, Maggi
- 2 small cinnamon sticks
- 5 -6 teaspoons ras el hanout spice mix
- 2 teaspoons fresh gound coriander seeds
- 1 inch piece gingerroot, minced or 1 teaspoon ground ginger
- salt & freshly ground black pepper
- 3 tablespoons chopped fresh coriander (to garnish)
- 1Place onions in the tagine base with 1/2 tbsp olive oil and brown well over a high heat. Add the rest of the olive oil and the beef and cook until well browned and sealed all over. Add the garlic and cook for a further 30 seconds, before adding all the spices except the cinnamon sticks.
- 2Make up the beef stock my mixing 1/2 pint of boiling water with 1 beef stock cube, honey and the cinnamon sticks - Maggi or Oxo work very well! Set aside.
- 3Turn the heat down. Add the carrots, tomatoes, dates, prunes, raisins and stock, carefully mix together with wooden spoon and season to taste with salt and pepper.
- 4Place lid over the tagine base and cook on a low heat for approx 4 1/2 hours. This may take a little longer or a little less cooking so check your tagine at around 3 hours of cooking to see how things are progressing.
- 5The tagine will be ready when the beef is 'melting' and the sauce is thick and bursting with all the flavours.
- 6Before serving, remove the cinnamon sticks and sprinkle the coriander over the top of the dish.
- 7Serve the tagine in its base with fresh baked bread or steamed cous cous.
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Nutritional Facts for Fruity Beef Tagine for the Tagine!
Serving Size: 1 (483 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 499.6
- Calories from Fat 130
- Total Fat 14.5 g
- Saturated Fat 4.8 g
- Cholesterol 111.5 mg
- Sodium 179.2 mg
- Total Carbohydrate 52.7 g
- Dietary Fiber 7.0 g
- Sugars 34.8 g
- Protein 42.3 g
The following items or measurements are not included:
ras el hanout spice mix