Slow-Cooked Moroccan Beef Prune Tagine
Sweet, savory, and full of warm Moroccan spices. This Beef Prune Tagine is slow-cooked until the beef is tender and the prunes turn jammy and rich. Perfect for a cozy dinner or special gathering.
What Makes Tagine So Special?
A tagine is both the dish and the cone-shaped pot in which it’s cooked. In North Africa, these slow-cooked stews layer tender meat, warm spices, and a touch of sweetness from dried fruit.
This Beef Prune Tagine brings it all together with tender beef, jammy prunes, and a hint of cinnamon for the perfect sweet-savory balance.
Ingredients for Beef Prune Tagine
For the Stew: Beef (roast, lamb shoulder, or veal shank), onions, garlic, vegetable oil, canola oil or olive oil, salt, pepper, ginger, turmeric, saffron (optional), beef stock or chicken stock.
For the Sweet-Savory Prunes: Prunes, butter, honey (or brown sugar), cinnamon (or allspice).
For Garnish: Toasted nuts (sesame seeds, almonds, pistachios, or pine nuts), fresh cilantro.
Keesha’s Tips & Tricks
- Low and Slow: When I want the meat melt-in-your-mouth tender, I cook this tagine low and slow. A tagine pot or even a slow cooker on low for 4 to 6 hours works beautifully.
- Brown the Beef First: Take a few minutes to brown the beef before slow cooking; it adds so much depth and makes the final dish richer.
- Don’t Skip the Garnish: A sprinkle of toasted sesame seeds and slivered almonds on top. I always add them when I’m serving guests; they add a nice crunch and look beautiful.
How to Store Beef Prune Tagine
Store beef tagine in an airtight container in the fridge for up to 4 days and reheat thoroughly before serving. For longer storage, freeze it for up to 2 months. Just thaw overnight in the refrigerator and warm through before enjoying.
FAQs about Beef Prune Tagine
More Delicious Recipes
Craving bold flavors? Try this fragrant Chicken Tagine, hearty Chicken Liver with Tomato Sauce, or crispy, Golden Falafel for a delicious bite.
Sweet and Savory Moroccan Beef Tagine
Ingredients
For the Stew
- 1 Ib (450 g) beef cubes (beef roast, lamb shoulder, or veal shank)
- 1 large onion finely chopped
- 4 cloves Garlic minced
- 2-3 Tbsp Vegetable Oil, canola, or olive oil divided
- 1 tsp Turmeric
- ½ tsp ras el hanout (or Moroccan allspice mix)
- Salt and pepper to taste
- 1 teaspoon Cinnamon
- 1 cup (240 ml) beef or chicken stock
For the Sweet Prunes
- 1 cup (150 g) prunes, soaked in warm water for 30 minutes
- 1 Tbsp butter
- 2 sticks cinnamon
- 1 Tbsp sugar
- ½ tsp ground cinnamon
For Garnish
- 2 Tbsp toasted almonds or sesame seeds
- Fresh cilantro, chopped
Instructions
- In a bowl, mix turmeric, ras el hanout, salt, pepper, and 1 tablespoon of oil into a loose paste. Add the beef cubes and toss to coat. Let sit while you prep the other ingredients (or marinate up to a few hours for deeper flavor).
- Heat the remaining oil in a heavy pot or Dutch oven over medium-high heat. Add the onion and cook for 3–4 minutes until softened and lightly golden. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the beef cubes and sear on all sides until browned, about 6–8 minutes.
- Add the cinnamon stick and stock. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 ½ hours, until the beef is tender and the sauce has slightly thickened.
- While the beef simmers, melt the butter in a small saucepan. Add the soaked prunes, honey, and ground cinnamon. Cook over low heat for 10–15 minutes, stirring occasionally, until the prunes are soft and coated in a syrupy glaze.
- Arrange the beef on a serving platter and spoon the prunes and syrup over the top. Sprinkle with toasted almonds or sesame seeds and finish with fresh cilantro.
- Enjoy hot with Moroccan bread, couscous, or a simple green salad.
