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Beef Tagine with Prunes and Almonds (Moroccan style)

Moroccan Beef Tagine with Prunes and Almonds

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Prep Time 25 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours
Servings: 4 people
Course: Main Course
Calories: 715
Ingredients Method

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

Method
 

  1. Brown the beef
    Heat 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.
  2. Build the flavor base
    Add 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.
  3. Slow simmer
    Pour 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.
  4. Add the sweetness
    About 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.
  5. Toast the almonds
    Meanwhile, 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.
  6. Serve and garnish
    Once 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.