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Harissa beef tagine with prunes and almonds in a traditional style pot garnished with coriander.
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Moroccan(ish) Beef Tagine Recipe with Prunes and Almonds

This delicious beef, onion and prune tagine is loaded with big flavours that lean a little into Moroccan cuisine, and a little tickle of heat thanks to both chilli and harissa paste. It's delightfully simple to make with the oven doing most of the heavy lifting after you have seared the beef.
Course Main Course
Cuisine Anglo Moroccan
Keyword beef tagine, beef tagine with prunes, moroccan beef tagine
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 2 Servings
Calories 618kcal
Author Brian Jones

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.
    Beef Tagine Process shot 1 of 7
  • Pour the beef stock into the the bowl and mix to combine.
    Beef Tagine Process shot 2 of 7
  • 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.
    Beef Tagine Process shot 3 of 7
  • Turn the heat off under the pot and add the onions, sprinkle over the garlic, chilli, prunes and almonds.
    Beef Tagine Process shot 4 of 7
  • Cut the seared beef into bite sized chunks and add it to the tagine pot.
    Beef Tagine Process shot 5 of 7
  • Have a little taste of the sauce, and add a little more salt if required, then pour it over the beef.
    Beef Tagine Process shot 6 of 7
    • Add a little more beef stock if required, you want it to fill the base up to 5-7mm (¼") below the rim.
  • 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.
    Beef Tagine Process shot 7 of 7

Video

Nutrition

Serving: 1 | Calories: 618kcal | Carbohydrates: 45g | Protein: 45g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 602mg | Potassium: 1439mg | Fiber: 8g | Sugar: 23g | Vitamin A: 823IU | Vitamin C: 45mg | Calcium: 136mg | Iron: 6mg
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