Beef Tagine with Prunes and Almonds
A Hidden Gem of Moroccan Cuisine
When people think of beef recipes, the classics immediately come to mind: beef stew, stir-fry, steak, or burgers. But one dish that often stays under the radar—especially outside of North Africa—is the Beef Tagine with Prunes and Almonds (Moroccan style). This unique recipe blends savory beef with sweet dried fruit and warm spices, creating a rich, aromatic dish that surprises almost everyone who tastes it for the first time.
The word tagine refers to both the earthenware pot traditionally used for cooking and the dish itself. Shaped with a wide base and a conical lid, the tagine traps steam and circulates it back into the food, allowing the meat to slowly tenderize while absorbing layers of spice. But don’t worry—if you don’t own a tagine pot, a heavy Dutch oven or slow cooker works beautifully as well.
Why this dish is so special ?
What sets this beef recipe apart from the everyday stew is its contrast of flavors. The beef is deeply savory, the prunes lend natural sweetness, the honey provides a silky glaze, and the spices add warmth without overpowering. Toasted almonds bring texture, making every bite layered and satisfying.
This dish also represents the essence of Moroccan cuisine: harmony between sweet and savory, richness and freshness, spice and subtlety. While not as well-known as tagines made with chicken or lamb, beef tagine with prunes is a hidden treasure that deserves more recognition.
Essential equipement of this recipe :
- Tagine pot (traditional, if you have one) OR a Dutch oven / heavy pot with lid (works perfectly)
- Cutting board + sharp knife – for chopping beef, onions, garlic, and herbs
- Wooden spoon or heatproof spatula – for stirring without scratching the pot
- Measuring spoons & cups – for spices, liquids, honey, etc.
- Small pan – to toast the almonds until golden
- Serving platter or deep bowl – to present the finished tagine
How to make it ?
Moroccan Beef Tagine with Prunes and Almonds
Ingredients
- 1.5 pounds (700 g) beef chuck or shank, cut into large chunks
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 2 table spoon olive oil
- 1 tea spoon ground gigger
- 1 tea spoon cinnamon
- 1 tea spoon turmeric (or saffron threads if you want a luxurious version)
- 1 tea spoon black pepper
- ½ tea spoon salt (adjust to taste)
- 2 cups beef broth (or water)
- 1 cup prunes, pitted
- 2 tablespoons honey
- ½ cup blanched almonds, toasted
- Fresh cilantro for garnish
Instructions
- Brown the beefHeat olive oil in a tagine base or Dutch oven over medium heat. Add the beef chunks and sear them on all sides until they develop a deep brown crust. This step is essential—it locks in flavor and sets the foundation for the sauce.
- Build the flavor baseAdd the onions and garlic to the pot, stirring until they soften and release their aroma. Sprinkle in the ground ginger, cinnamon, turmeric, black pepper, and salt. The fragrance will immediately fill your kitchen with warm, exotic notes.
- Slow simmerPour in the beef broth, scraping the bottom of the pot to release any caramelized bits. Reduce the heat, cover, and let the beef cook low and slow for 2 to 3 hours. The longer it cooks, the more tender the meat becomes.
- Add the sweetnessAbout 30 minutes before the stew is done, stir in the prunes and honey. As they cook, the prunes break down slightly, creating a natural sweetness that balances the savory meat and spices.
- Toast the almondsMeanwhile, toast the almonds in a dry pan over medium heat until golden and fragrant. These add crunch and a nutty contrast to the tender beef.
- Serve and garnishOnce the beef is fork-tender, ladle it onto a serving platter. Spoon the prune sauce over the meat, then scatter toasted almonds and fresh cilantro on top.
What to serve with it ?
Serving Suggestions :
Traditionally, Moroccan beef tagine is served with fluffy couscous, steamed rice, or warm Moroccan khobz bread to soak up the sauce. If you’d like to bring in more color, serve it with roasted carrots or a fresh cucumber and tomato salad dressed with lemon juice.
For drinks, it can be served with cola pairs well, or you can keep it traditional with Moroccan mint tea—sweet and refreshing, balancing the richness of the dish.
Why Beef Tagine with Prunes and Almonds is so special ?
What sets this beef recipe apart from the everyday stew is its contrast of flavors. The beef is deeply savory, the prunes lend natural sweetness, the honey provides a silky glaze, and the spices add warmth without overpowering. Toasted almonds bring texture, making every bite layered and satisfying.
This dish also represents the essence of Moroccan cuisine: harmony between sweet and savory, richness and freshness, spice and subtlety. While not as well-known as tagines made with chicken or lamb, beef tagine with prunes is a hidden treasure that deserves more recognition.
Final Thoughts :
About Beef Tagine with Prunes and Almonds (Moroccan style)
Beef tagine with prunes and almonds is more than just a meal—it’s an experience. It transports you to the bustling souks of Marrakech, where the air is filled with the scent of cinnamon, saffron, and roasted nuts. It’s comforting yet exotic, traditional yet versatile. And best of all, it’s a recipe that many people haven’t tried, which makes it the perfect dish to surprise your family or guests.
Next time you want to go beyond the usual beef stew or roast, try this Moroccan classic—you may just find a new favorite
Looking for more delicious wheatless and gluten-free recipes? Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist .” https://wheatlessrecipes.com/buckwheat-galettes-with-eggs-cheese-and-ham-wheatless-gluten-free/ Millet is an ancient grain rich in protein and fiber source. Coconut flour is a popular gluten-free alternative for baking source. for more recipes : home – Delishplates.net
