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Beef and prune tagine
Beef and prune tagine
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Whip up a savory beef and prune tagine for dinner - perfect for meal prep too!
Ingredients:
  • 36.40 gm olive oil
  • 500g Diced Beef
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 7.50 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1.25 gm ground ginger
  • 400g can diced tomatoes
  • 250ml beef stock
  • 125g prune
  • 150g pkt Baby Spinach Leaves
  • 300g couscous
  • 20.00 ml finely chopped flat-leaf parsley
  • Steamed baby carrots & broccolini, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Add half of the beef and cook, turning, for 3-4 minutes until browned. Transfer to a plate and repeat with the remaining beef.
  • Heat the rest of the oil in the pan over medium heat. Sauté the onion for 5 minutes until softened. Stir in the garlic, cumin, coriander, turmeric, and ginger. Cook for 1-2 minutes until fragrant.
  • Combine the tomatoes and stock in the pot and bring to a boil. Place the beef back in the pot. Simmer covered over low heat for 15 minutes. Add the prunes and simmer uncovered for 15-20 minutes until the beef is tender and the sauce thickens slightly. Stir in the spinach and cook for 2 minutes until wilted.
  • While the couscous is resting, pour 1 1/2 (375ml) cups of boiling water over it in a heatproof bowl. Cover and let it absorb the water for 5 minutes. Fluff the grains with a fork and mix in the parsley. Portion the couscous into serving bowls and add the tagine on top. Serve alongside baby carrots and broccolini. Enjoy!

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