Tender Beef Tagine with Prunes and Walnuts

🥘 Tender Beef Tagine with Prunes and Walnuts

⏱️ Prep & Cook Time: About 2 hours

👨‍👩‍👧‍👦 Serves: 4

🛒 Ingredients:

500g beef (neck or belly), cut into chunks

200g pitted prunes

2 carrots, sliced

1 onion, thinly sliced

100g crushed walnuts

2 tbsp olive oil

2 tbsp honey

1 tsp ground ginger

1 tsp cinnamon

1 tsp turmeric

1 tbsp chopped fresh parsley

500 ml vegetable broth (hot)

Salt and pepper, to taste

👩‍🍳 Instructions:

✅️1. Brown the Beef

In a Dutch oven or tagine pot, heat the olive oil over medium heat. Add the beef chunks and brown them on all sides for about 5 minutes.

✅️2. Add Vegetables

Add the sliced onion and carrots. Cook with the beef for another 5 minutes until the onion softens and turns translucent.

✅️3. Season Well

Sprinkle in the ginger, cinnamon, turmeric, salt, and pepper. Stir everything together so the spices coat the meat and vegetables.

✅️4. Add Prunes and Broth

Stir in the prunes and drizzle the honey over the top. Pour in the hot vegetable broth, mix gently, cover, and let it simmer on low heat for 1.5 to 2 hours, or until the beef is very tender.

✅️5. Add Walnuts

About 10 minutes before it's done, stir in the crushed walnuts. They’ll add a lovely crunch and nutty flavor to the sauce.

✅️6. Finish and Serve

Right before serving, sprinkle with fresh parsley. Serve hot with couscous, rice, or fresh bread to soak up the flavorful sauce.

💡 Tips for Best Results:

↪️Use beef with some fat or connective tissue (like neck or belly) for a soft, melt-in-your-mouth texture.

↪️Adjust the sweetness at the end by adding a bit more honey if you like it sweeter.

↪️This dish is even better the next day, so don’t hesitate to make it ahead!

🧊 Storage:

Fridge: Keeps up to 3 days in a sealed container.

Freezer: Freeze for up to 1 month. Thaw in the fridge overnight and reheat gently on the stove.