Ingredients for Fruity Beef Tagine For The Tagine
- Lean Beef
- 2 tablespoons olive oil
- 1 large onion, chopped
- Garlic Cloves
- Carrot
- Plum Tomatoes
- Dates
- Prunes
- Raisins
- Honey
- Water
- Beef Stock Cube
- Cinnamon Sticks
- Ras El Hanout Spice Mix
- Coriander Seeds
- Gingerroot
- Salt & Freshly Ground Black Pepper
- Fresh Coriander
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fruity Beef Tagine For The Tagine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Fruity Beef Tagine For The Tagine
- In a large bowl, season the beef cubes generously with salt, pepper, cinnamon, turmeric, cumin, coriander, and saffron (if using).
- Heat olive oil in your tagine (or a heavy-bottomed pot) over medium-high heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. Set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- Return the browned beef to the pot. Add the dried apricots and plums.
- Pour in the beef broth (or water), bring to a simmer, then reduce heat to low, cover, and cook for at least 2.5-3 hours, or until the beef is incredibly tender. Stir occasionally.
- If using a stovetop, you may need to add a little more liquid during cooking to prevent sticking. If using an oven, cover the tagine and bake at 325°F (160°C) for the same duration.
- Once the beef is tender, taste and adjust seasoning as needed. Garnish with fresh cilantro and toasted almonds (optional) before serving with couscous or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
139g
Fat
24g
Carbs
17g