Tested till perfect Tagine Of Beef With Prunes
Tagine Of Beef With Prunes
Photography by Matthew Kimura

Tagine Of Beef With Prunes

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 1-1/2 lb 1-1/2lbstewing beef
  • 1/4 cup 1/4cupall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspolive oil or vegetable oil
  • 4 4oniononions, quartered
  • 4 4garlic clovegarlic cloves, sliced
  • 3 3large carrotcarrots, chopped
  • 1 1celery stalkcelery stalks, sliced
  • 2 tsp 2tspground cumin
  • 1 tsp 1tspcoriander
  • 1 tsp 1tsppaprika
  • 1/4 tsp 1/4tspcinnamon
  • 1/4 tsp 1/4tspcayenne pepper
  • 2-1/2 cups 2-1/2cupsbeef stock
  • 1/4 cup 1/4cuptomato paste
  • 1 tbsp 1tbspred wine vinegar
  • 1 1orangeoranges
  • 2 cups 2cupspitted pruneprunes
  • 1/4 cup 1/4cupchopped parsley
  • 1/4 cup 1/4cupgreen oniongreen onions
To change the number of servings, enter the number, then press "calculate". or reset

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.

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