Moroccan Spiced Beef and Prune Tagine

Moroccan · Winter · 150 min · Serves 6 · By Lesapor Test Kitchen

This Moroccan tagine combines the sweetness of prunes with the warmth of spices to create a cozy and flavorful stew, perfect for chilly winter nights. The slow-cooked beef becomes tender and deeply infused with the aromatic blend of cinnamon, cumin, and ginger. Serve this with a side of steamed quinoa or rice to soak up every bit of the savory sauce.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into 1 1/2 inch cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cup beef broth
  • 1/2 cup water
  • 1/2 cup crushed tomatoes
  • 1 cup prunes, pitted and halved
  • 1/4 cup blanched almonds, toasted
  • 3 tablespoons fresh cilantro, chopped
  • Flaky sea salt, to taste

Method

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside.
  2. In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic, cinnamon, cumin, ginger, turmeric, black pepper, and cayenne pepper. Cook for 2 more minutes until the spices are fragrant.
  3. Return the browned beef to the pot. Add the beef broth, water, and crushed tomatoes. Stir to combine, then bring to a simmer.
  4. Cover the pot and reduce the heat to low. Simmer for 1 1/2 hours, stirring occasionally, until the beef is tender.
  5. Add the prunes to the pot and continue to simmer, uncovered, for an additional 15 minutes to allow the sauce to thicken slightly.
  6. Stir in the toasted almonds and fresh cilantro. Season with flaky sea salt to taste. Serve hot.