Beef Tagine with Prunes and Almonds
Beef and onion tagine with a hint of heat thanks to chilli and harissa, and a subtle sweetness from prunes, is the perfect autumnal meal.
This dish takes about an hour and a half to cook, but is very easy to make; there are no long periods of stirring and sautéing. Sear the beef, throw everything in the pot and stick it in the oven; job done!
Stewing Steak Tagine
I love cooking tagines; they are often very simple to make, and they always pack a big punch of flavour.
I've made them from loads of "protein sources" and even have vegan/vegetarian versions too!
Everything from a pretty classic lamb tagine and a chicken tagine with preserved lemons, to a wonderful fish tagine and a superb butternut squash tagine.
My latest version is a superb beef tagine, with loads of onions, rich and sweet prunes and almonds. It's all cooked in a wonderful harissa sauce and loads of Moroccan-influenced spices.
It's very easy to make too!
Sear off a whole piece of stewing steak in the base of your tagine or frying pan. Then turn off the heat, because that's all the hob-based cooking that you need to do!
After that, it's all about layering up some chopped ingredients, pouring over the sauce and throwing it in the oven for about an hour.
Frequently Asked Questions
Why do you sear the beef off whole?
It's purely convenience! You will get a better sear on a large piece of steak than you will on cubes of steak in less time.
Couple that with the fact that this is done in the base of a small tagine pot, it just makes sense.
What cut of beef do you use?
I always use a thick piece of braising steak for this recipe; be sure to get one with some fat in it. It really helps with the flavour.
What brand of harissa do you use?
I typically use rose harissa made by Belazu, but I also test my recipes using Le Cap Bon harissa; both work well.
Do I have to use a tagine pot?
No, you can use a frying pan with a lid. But make it a small one; you want to layer up the ingredients. Overcrowding the "pan" is not always a bad thing, especially in these types of dishes!
Sering Suggestions
Tagines always feature big and bold flavours, and this beef, prune and almond number is no different!
And I am very much of the mindset that recipes that feature big flavours flourish with side dishes that provide a neutral "canvas" to spread those flavours about.
Here I have paired this beef stew with an old favourite, buttered herby couscous, with loads of coriander. You could achieve something very similar with some simply cooked bulgur wheat.
If you want something a little more "interesting", you can play with the same ingredients but add more flavours and ingredients.
With the couscous, you could go with my roasted vegetable couscous and with the bulgur wheat, you could opt for a tabbouleh salad.
If you want to go left field, then I can very much recommend some salty, crispy fried potatoes as a side dish for this dish. No, it's not traditional, but my gosh is it good!
Equipment Used
I only name-check brands of equipment if I genuinely think that it helps you to create a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Oven.
- Small tagine (20-23cm or 8-9"), mine is made by Staub. You could also use a 25cm or 10" frying pan with a lid.
- Kitchen tongs.
- Chopping board.
- Kitchen knife.
- Small mixing bowl and a spoon for mixing.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Moroccan(ish) Beef Tagine Recipe with Prunes and Almonds
Ingredients
- 350 g Stewing Steak 12oz (in a single piece)
- ¼-½ teaspoon Salt
- 1 tablespoon Olive Oil
- 1 Large Onion 250g
- 3 Garlic Cloves
- 1 Red Chilli Pepper
- 75 g Prunes ⅓ Cup
- 35 g Blanched Almonds ¼ Cup
- 1 tablespoon Harissa Paste
- 125 ml Beef Stock ½ Cup (you may need a little more)
For the Spice Blend
- ½ teaspoon Paprika
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Ground Turmeric
- ⅛ teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Ginger
- ⅛ teaspoon Ground Allspice
Instructions
- Add all of the ingredients for the spice mix to a medium bowl and add the harissa paste, then mix to combine.
- Pour the beef stock into the the bowl and mix to combine.
- Top and tail the onion, cut it in half, peel it and then cut it into 5mm (¼") thick.
- Peel and slice the garlic cloves as finely as you can.
- Remove the stem from the chilli pepper and then finely slice it.
- Cut each prune into 3-4 strips.
- Heat the base of a small tagine pot (or a 25cm or 10" frying pan) over a medium-high heat. When the base is hot, season the beef with the salt, then sear the beef on both sides, then set aside.
- Turn the heat off under the pot and add the onions, sprinkle over the garlic, chilli, prunes and almonds.
- Cut the seared beef into bite sized chunks and add it to the tagine pot.
- Have a little taste of the sauce, and add a little more salt if required, then pour it over the beef.
- Add the lid to the tagine (or the frying pan) and transfer to a preheated oven at 150°C or 300°F for 1 hour, then serve.
