Tagine Of Beef With Prunes Tagine Of Beef With Prunes

Tagine Of Beef With Prunes 150 Image by: Tagine Of Beef With Prunes 150 Author: Canadian Living

  • Portion size 6 servings


  • 1 1/2 lb stewing beef
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 4 onions quartered
  • 4 garlic cloves sliced
  • 3 carrots chopped
  • 1 celery stalk sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 cups beef stock
  • 1/4 cup tomato paste
  • 1 tablespoon red wine vinegar
  • 1 orange
  • 2 cups pitted prunes
  • 1/4 cup chopped parsley
  • 1/4 cup green onion


If necessary, cut beef into bite-size cubes, trimming off any fat. In shallow dish, combine flour with salt ; add beef, turning to coat all over. In large heavy saucepan, heat half of the oil over medium-high heat; brown beef all over, in batches, about 10 minutes. Transfer to plate.

Add remaining oil to pan; reduce heat to medium. Add onions, garlic, carrots, celery, cumin, coriander, paprika, cinnamon and cayenne pepper; cook, stirring often, for about 8 minutes or until vegetables are softened.

Return beef and any accumulated juices to pan. Add beef stock, tomato paste and vinegar. Cut off 2 long strips of orange rind; add to pan. Squeeze juice from orange to make 1/3 cup (75 mL); add to pan. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours, stirring occasionally.

Add prunes; simmer for 30 minutes or until beef is tender, uncovering if necessary to thicken sauce. Serve sprinkled with parsley and green onion.

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Tagine Of Beef With Prunes