Moroccan Beef Tagine with Prunes
This traditional Moroccan beef tagine with prunes is a comforting yet festive dish that balances rich savory flavors with gentle sweetness. Slow-cooked beef becomes meltingly tender in a warmly spiced sauce, finished with plump prunes and a glossy sheen that makes it perfect for special gatherings or meaningful family meals.
Ingredients
Main Ingredients
- 2 lb beef chuck or shank cut into large pieces
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp turmeric
- salt to taste
- black pepper to taste
- 2 cups water or light beef broth
Prune Topping
- 1 cup prunes
- 1 tbsp honey
- 1 tsp ground cinnamon
- 1 handful blanched almonds or sesame seeds for garnish
Instructions
- Heat the olive oil in a tagine or heavy-bottomed pot over medium heat. Add the chopped onion and cook slowly until soft and translucent.
- Add the beef pieces and gently brown them on all sides, stirring occasionally.
- Stir in the garlic, ginger, turmeric, cinnamon, salt, and black pepper. Cook until fragrant.
- Pour in the water or broth, partially covering the meat. Cover and simmer on low heat for about 1 hour and 15 minutes, until the beef is tender.
- Meanwhile, place the prunes in a saucepan with enough water to cover, along with the honey and cinnamon. Simmer gently for about 15 minutes until plump and glossy.
- Spoon the prunes and their syrup over the cooked beef. Garnish with almonds or sesame seeds and simmer together for 10 more minutes.
- Serve hot directly from the tagine or a shallow serving dish.
Notes
This tagine tastes even better the next day as the flavors deepen. Reheat gently on low heat with a splash of water if needed. For guests new to sweet-savory dishes, reduce the honey slightly and rely on the natural sweetness of the prunes.