Fruity Beef Tagine for the Tagine! Recipe

Name: Fruity Beef Tagine for the Tagine!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs lean beef, cut into 1-inch cubes; 1 -2 tablespoon good quality olive oil; 1 lb onion, peeled and quartered; 6 -7 garlic cloves, minced; 1 lb carrot, peeled and cut into quarters; 10 ounces tinned plum tomatoes; 4 ounces best quality dates, carefully pitted; 4 ounces prunes, pitted carefully; 2 tablespoons raisins; 2 -3 tablespoons good quality honey; 12 pint water; beef stock cube, Maggi; 2 small cinnamon sticks; 5 -6 teaspoons ras el hanout spice mix; 2 teaspoons fresh gound coriander seeds; 1 inch piece gingerroot, minced or 1 teaspoon ground ginger; salt & freshly ground black pepper; 3 tablespoons chopped fresh coriander (to garnish)

Servings: persons

2 12 lbs lean beef, cut into 1-inch cubes
1 -2 tablespoon good quality olive oil
1 lb onion, peeled and quartered
6 -7 garlic cloves, minced
1 lb carrot, peeled and cut into quarters
10 ounces tinned plum tomatoes
4 ounces best quality dates, carefully pitted
4 ounces prunes, pitted carefully
2 tablespoons raisins
2 -3 tablespoons good quality honey
12 pint water
beef stock cube, Maggi
2 small cinnamon sticks
5 -6 teaspoons ras el hanout spice mix
2 teaspoons fresh gound coriander seeds
1 inch piece gingerroot, minced or 1 teaspoon ground ginger
salt & freshly ground black pepper
3 tablespoons chopped fresh coriander (to garnish)

1
Place onions in the tagine base with 1/2 tbsp olive oil and brown well over a high heat.
2
Add the rest of the olive oil and the beef and cook until well browned and sealed all over.
3
Add the garlic and cook for a further 30 seconds, before adding all the spices except the cinnamon sticks.
4
Make up the beef stock my mixing 1/2 pint of boiling water with 1 beef stock cube, honey and the cinnamon sticks - Maggi or Oxo work very well!
5
Set aside.
6
Turn the heat down.
7
Add the carrots, tomatoes, dates, prunes, raisins and stock, carefully mix together with wooden spoon and season to taste with salt and pepper.
8
Place lid over the tagine base and cook on a low heat for approx 4 1/2 hours.
9
This may take a little longer or a little less cooking so check your tagine at around 3 hours of cooking to see how things are progressing.
10
The tagine will be ready when the beef is 'melting' and the sauce is thick and bursting with all the flavours.
11
Before serving, remove the cinnamon sticks and sprinkle the coriander over the top of the dish.
12
Serve the tagine in its base with fresh baked bread or steamed cous cous.

920

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 12 lbs lean beef, cut into 1-inch cubes, 1 -2 tablespoon good quality olive oil, 1 lb onion, peeled and quartered, 6 -7 garlic cloves, minced, and more.

Yes, Fruity Beef Tagine for the Tagine! falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fruity Beef Tagine for the Tagine!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions