Tagine Of Beef With Prunes
This recipe makes 6 servings
Ingredients
- 1-1/2 lb stewing beef
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 2 tbsp olive oil or vegetable oil
- 4 onions, quartered
- 4 garlic cloves, sliced
- 3 large carrots, chopped
- 1 celery stalk, sliced
- 2 tsp ground cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 2-1/2 cups beef stock
- 1/4 cup tomato paste
- 1 tbsp red wine vinegar
- 1 orange
- 2 cups pitted prunes
- 1/4 cup chopped parsley
- 1/4 cup green onions
Preparation
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.
- Keywords : Main Course; Boil/Simmer; One-Pot; Beef; Flour; Carrots; Onions; Garlic;
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