Beef and Prune Tagine
Beef and Prune Tagine



  • 1 tbsp olive oil
  • 1 sliced red onion
  • 2 chopped carrots
  • 450g stewing steak, cut into bite-sized pieces
  • 1 tbsp ras el hanout spice mix
  • 2 crushed garlic cloves
  • 1 tbsp honey
  • 100g chopped prunes
  • 500ml beef stock
  • 100g dried apricots, halved
  • 400g tin of chickpeas, drained
  • Chopped coriander
  • Couscous, to serve
  • Heat the oil in a large pan and cook the carrot and onion for 5 mins to soften, then remove and set aside. Toss the beef with the ras el hanout and some seasoning, and transfer to the pan to brown all over.
  • Return the vegetables to the pan and stir in the garlic, honey, prunes and stock. Simmer covered for 50 mins or so, then remove the lid and cook for 10 mins to thicken the sauce. Add the apricots and chickpeas, season to taste and cook for 5 mins more. Serve with a scattering of coriander and a mound of cooked couscous.
70 mins
4 serving

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