Fruity Beef Tagine
Fruity Beef Tagine

Ingredients

Method

  • 750g chuck steak, cubed
  • 4 tbsp oil
  • 2 sliced onions
  • 2 chopped garlic cloves
  • 2 tsp each of ground cumin and coriander
  • 1 tsp chilli powder
  • 400g tin of chickpeas, drained
  • 400g tin of chopped tomatoes
  • 3 tbsp honey
  • 1 beef stock cube
  • 1 sweet potato, peeled and chopped
  • 1 stick of cinnamon
  • 2 large apples, peeled
  • and chopped
  • 25g fresh coriander
  • 75g dried prunes, halved
  • Salt and pepper
  • Preheat the oven to 180C. Season the beef chunks, then fry in 1 tbsp of oil until lightly browned all over. Transfer to a tagine or casserole dish. Add another 2 tbsp of oil to the pan, and fry the onions for 5 mins before adding the garlic, cumin, coriander, and chilli powder. Fry for 2 mins more, then tip the whole lot into the tagine with 500ml of water.
  • Add the tomatoes and chickpeas to the tagine, and stir in the honey and stock cube. Add the cinnamon stick, stir well, and bring to a simmer. Cover with the lid and stick it in the oven for 1.5 hours.
  • Stir in the sweet potato, prunes, chopped coriander, and apple chunks, cover once more and cook in the oven for a further 45 mins. Serve with a scattering of coriander leaves, and some flatbreads. Yum!
2 hr
6 serving
This recipe pairs perfectly with the Bass Phillip Gamay 2018 from Gippsland, Australia.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box