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Beef Tagine with Honey, Prunes and Almonds
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
Spiced beef dinner with dried fruits and honey for a delicious twist.
Ingredients:
  • 1 boneless beef chuck roast (2 lb), cut into 1-inch cubes
  • 1 1/2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 3 1/2 cups chicken broth
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon saffron threads, if desired, crushed between your fingers to a powder
  • 1 cup pitted prunes
  • 1/4 cup honey
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 cup slivered almonds
  • Juice of 1 lemon (3 tablespoons)
  • 1/2 teaspoon orange flower water, if desired
  • 2 tablespoons chopped fresh parsley
  • Hot cooked couscous or brown rice, if desired
Instructions:
  • Season the beef with 1/2 teaspoon of salt.
  • Heat oil in a Dutch oven over medium-high heat until shimmering. Cook half of the beef for 4 minutes, stirring occasionally until browned. Remove beef with a slotted spoon and repeat with the remaining beef.
  • If needed, drizzle more oil in the pan. Sauté the onion for 4 minutes until soft, stirring constantly. Stir in the garlic and cook for 30 seconds.
  • Add the beef back to the pan and combine with broth, ginger, pepper, the remaining teaspoon of salt, and saffron, if using. Bring to a boil, then simmer gently, uncovered, for 1 hour, stirring occasionally.
  • Add prunes, honey, cinnamon, and cumin to the mixture. Simmer without a lid for 20-25 minutes, stirring occasionally, until the beef is tender and the prunes are plump but intact.
  • Incorporate almonds, lemon juice, and orange flower water into the dish. Garnish with parsley and serve over couscous, if preferred.

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