Beef Tagine with Prunes is a soul-warming Moroccan dish that blends tender beef with the sweet, sticky richness of prunes, all simmered in a fragrant spice-infused broth. This slow-cooked masterpiece, traditionally prepared in a conical clay tagine pot, features a harmonious mix of savory and sweet flavors, with cinnamon, ginger, and saffron creating an aromatic base. Perfect for a cozy family meal, this dish showcases Morocco’s culinary artistry, offering a delightful contrast of textures and tastes. Below, I’ll guide you step-by-step to recreate this authentic Moroccan delight in your kitchen.What is Beef Tagine with Prunes?A tagine is both a cooking vessel and a dish, deeply rooted in Moroccan cuisine. Beef Tagine with Prunes is a slow-cooked stew where beef is braised with spices like cumin, coriander, and cinnamon, alongside dried prunes that soften into a luscious, caramelized sweetness. Often garnished with toasted almonds and sesame seeds, this dish reflects the North African tradition of balancing savory meat with sweet fruits. Served with couscous or crusty bread, it’s a flavorful journey to the bustling markets of Marrakech.
Ingredients (Serves 4–6)
For the Tagine:
- 2 lbs (900g) beef stew meat (e.g., chuck), cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp saffron threads (soaked in 2 tbsp warm water)
- 2 cups beef stock
- 1 cup water
- 1 tbsp honey
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 lb (450g) pitted prunes
- 1 tbsp tomato paste
For Garnish:
- 1/4 cup blanched almonds, toasted
- 1 tbsp sesame seeds, toasted
- Fresh cilantro, chopped (optional)
For Serving (Optional):
- Cooked couscous or crusty bread
Equipment Needed
- Tagine pot (or heavy-bottomed Dutch oven)
- Wooden spoon
- Small bowl (for soaking saffron)
- Skillet (for toasting nuts)
- Serving platter
Step-by-Step Recipe for Beef Tagine with Prunes
Step 1: Prepare the Beef
- Rinse the beef cubes and pat dry with paper towels to ensure better browning.
- Heat 2 tbsp olive oil in a tagine or Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides, about 4–5 minutes per batch. Remove and set aside on a plate.
Step 2: Cook the Aromatics
- In the same pot, add the chopped onion and sauté for 5–6 minutes until soft and translucent.
- Stir in the minced garlic, ground ginger, cinnamon, cumin, and coriander. Cook for 1–2 minutes until fragrant, stirring constantly to avoid burning.
- Add the tomato paste and cook for another minute, allowing it to deepen in color.
Step 3: Build the Tagine
- Return the browned beef to the pot. Pour in the beef stock, water, and the saffron with its soaking water. Stir to combine.
- Add honey, salt, and black pepper. Bring the mixture to a gentle simmer, then cover with the tagine lid or a tight-fitting lid if using a Dutch oven.
Step 4: Slow Cook the Beef
- Reduce the heat to low and let the tagine simmer for 1.5–2 hours, stirring occasionally. The beef should become tender and the sauce should thicken slightly. Add a splash of water if it reduces too much.
- After 1.5 hours, stir in the pitted prunes. Continue cooking for another 30–45 minutes until the prunes are soft and the beef is melt-in-your-mouth tender.
Step 5: Toast the Garnish
- In a small skillet over medium heat, toast the blanched almonds for 3–4 minutes, stirring frequently until golden. Remove and set aside.
- Toast the sesame seeds in the same skillet for 1–2 minutes until lightly browned. Set aside.
Step 6: Serve
- Transfer the tagine to a serving platter, spooning the beef and prunes with the sauce.
- Sprinkle the toasted almonds and sesame seeds over the top. Add chopped cilantro for a fresh finish, if desired.
- Serve hot with couscous or crusty bread to soak up the flavorful sauce.
Nutrition Information (Per Serving, Approx.)
- Calories: 450–500 kcal
- Protein: 35g
- Fat: 20g (varies with oil and beef fat)
- Carbohydrates: 35g (from prunes and honey)
- Fiber: 5g
- Sodium: 700mg (can be adjusted with low-sodium stock)
Note: Nutritional values are estimates and depend on portion size and specific ingredients. For a lighter dish, trim excess fat from the beef or reduce oil.Prep and Cook Time
- Prep Time: 20 minutes
- Cook Time: 2.5–3 hours
- Total Time: 2 hours 50 minutes–3 hours 20 minutes
Tips for Perfect Beef Tagine with Prunes
- Tagine Pot: If using a traditional tagine, ensure it’s seasoned and heat it slowly to avoid cracking. A Dutch oven works as a great substitute.
- Prune Sweetness: Adjust honey based on the prunes’ natural sweetness—taste near the end and add more if needed.
- Slow Cooking: Low and slow is key for tender beef. If short on time, use a pressure cooker and reduce cooking to 40–50 minutes.
- Make Ahead: This tagine tastes even better the next day as flavors meld. Store in the fridge for up to 3 days and reheat gently.
- Substitutions: No prunes? Try dried apricots or dates, though the flavor profile will shift slightly.
Why You’ll Love This Recipe
Beef Tagine with Prunes is a celebration of Moroccan cuisine’s ability to marry sweet and savory in a single dish. The tender beef, softened prunes, and aromatic spices create a comforting, complex flavor that’s perfect for a hearty meal. Whether you’re hosting a dinner party or enjoying a quiet night in, this tagine brings the warmth and hospitality of Morocco to your table. Pair it with fluffy couscous or crusty bread, and let the rich aromas transport you to the spice markets of North Africa. Dive in and savor every bite!
