Moroccan Beef Tagine
A hearty North African stew made with tender beef, aromatic spices and dried fruits.
Ingredients
- ●1 1/2 pounds Beef, cut into 2-inch cubes
- ●2 tablespoons Moroccan spice blend (or berbere)
- ●1/2 cup, chopped Zesty preserved lemon
- ●1/2 cup Dense prunes
- ●2 tablespoons Olive oil
- ●1 medium Onion, chopped
- ●2 cloves Garlic, minced
- ●2 tablespoons Flour
- ●2 cups Chicken broth
- ● Salt and pepper, to taste
Instructions
- 1
Heat oil in a large Dutch oven over medium-high.
- 2
Brown the beef in batches until browned on all sides, about 5 minutes. Remove from pot.
- 3
Add more oil if needed, then sauté the onion and garlic until softened, about 5 minutes.
- 4
Add the spice blend and cook for 1 minute.
- 5
Add the prunes, preserved lemon, and chicken broth to the pot. Stir to combine.
- 6
Return the beef to the pot, cover, and transfer to a preheated oven at 300°F (150°C).
- 7
Braise for 2 1/2 hours, or until the beef is tender.
- 8
Skim off excess fat, then season with salt and pepper to taste.
- 9
Serve hot, garnished with parsley or cilantro if desired.
- 10
Serve over couscous or rice, if desired.
- 11
Optional: Serve with warm pita bread or crusty bread for dipping in the juices.
- 12
Adjust seasoning as needed before serving.