Beef and Prune Tagine
Tender braised beef with sweet prunes, warm spices, and a rich sauce—a classic North African tagine that feels fancy but is simple enough for a weeknight dinner.
- Total time
- 90 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lb Beef chuck, cut into 1.5-inch cubes
- ¾ cup Pitted prunes
- 2 medium Onions, diced into 0.5-inch pieces
- 4 cloves Garlic, minced until pieces are pencil-tip size
- 1.5 teaspoon Ground cumin
- ½ teaspoon Ground cinnamon
- 1.5 cup Low-sodium beef broth
- ½ teaspoon Dried ginger powder
Instructions
- 1
Pat the beef pieces dry with paper towels by pressing them firmly from all sides, so the meat will brown instead of steam.
- 2
Measure out the prunes and place them in a small bowl; set aside until needed later.
- 3
Place the 5-quart Dutch oven on the stovetop and turn the heat to medium-high; let it sit empty for 1 minute until it is fully hot.
- 4
Add 2 tablespoons of olive oil to the hot pot; when it shimmers and slides quickly when you tilt the pot, it is ready (about 30 seconds).
- 5
Working in two batches to avoid crowding, place beef pieces in a single layer in the pot; let each batch cook without stirring for 3 minutes until the bottom surface turns deep brown.
- 6
Flip each piece over; cook for 2 more minutes until the new side is also brown, then transfer to a clean plate.
- 7
Add the diced onions to the pot; stir every 30 seconds for 4 minutes until they soften and the pan smells like caramelizing onions.
- 8
Add the minced garlic to the onions; stir constantly for 1 minute until the smell becomes sharp and fragrant.
- 9
Sprinkle in the ground cumin, cinnamon, and ginger powder; stir continuously for 30 seconds until the spices coat the onions and the pot smells warm and spiced.
- 10
Pour in the beef broth; use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pot, stirring until the liquid is even.
- 11
Return all the beef pieces to the pot; stir once to coat them in the liquid.
- 12
Cover the pot with its lid; turn the heat down to low, so you see only a gentle bubble once per second at the surface.
- 13
Simmer covered for 1 hour, then lift the lid and stir the beef once to ensure even cooking.
- 14
Add the reserved prunes to the pot; stir to distribute them evenly throughout.
- 15
Re-cover and simmer for 30 more minutes until the beef breaks apart easily when you press a piece with a fork and the prunes are plump.
- 16
Remove the pot from the heat; taste a spoonful of the sauce and add a pinch of salt and pepper if needed.
- 17
Ladle the beef, prunes, and sauce into shallow bowls; serve with couscous or crusty bread on the side.
Tools you’ll need
- 5-quart Dutch oven with lid
- paper towels
- wooden spoon
- fork
- small bowl
- measuring spoons
- measuring cups
- shallow serving bowls
- ladle
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