Ingredients for Beef And Prunes A La Tajine Tagine
- 1.5 lbs beef stew meat
- 1 large chopped onion
- 12 oz frozen spring vegetables (snow peas, baby potatoes, broccoli, carrots)
- 1 pinch saffron threads
- 1 tablespoon ras el hanout spice mix
- 2 cloves minced garlic
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon sesame seeds, toasted (optional)
- 1/2 cup pitted prunes
- 1/2 cup hot water (optional)
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How to Make Beef And Prunes A La Tajine Tagine
- Heat 2 tablespoons of olive oil in your tagine over medium heat.
- Add 2 tablespoons of butter and melt completely.
- Add 1.5 lbs beef stew meat, browned on all sides.
- Stir in 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon salt, 1/2 teaspoon black pepper, a pinch of saffron threads, and 1 tablespoon ras el hanout spice.
- Top with 1 large chopped onion and 12 oz frozen spring vegetables (snow peas, baby potatoes, broccoli, carrots).
- Cover the tagine and cook for 1 hour on low heat (stovetop), 325°F (oven), or over indirect medium heat (grill).
- After 1 hour, check the moisture level. If needed, carefully add 1/2 cup of hot water to prevent cracking the tagine. Continue cooking.
- Continue cooking for an additional hour, or until the beef is tender.
- Add 1/2 cup pitted prunes.
- Cook for another 10 minutes to allow the prunes to soften and meld with the flavors.
- Sprinkle with 1 tablespoon sesame seeds (optional).
- Serve hot with couscous or rice.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
92g
Fat
348g
Carbs
13g
