Moroccan Beef and Prune Tagine

Ingredients

• 2 lbs Beef stew meat
• 2 tablespoons Olive oil
• 1 medium Onion
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 1/4 teaspoon Saffron threads
• 2 cups Beef broth
• 1 cup Prunes
• 1/4 cup Almonds
• 1 tablespoon Honey
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven over medium-high heat, approximately 375°F (190°C). Add the 2 tablespoons of olive oil and let it heat until it shimmers, about 1 minute.
2. 2Pat the 2 lbs of beef stew meat dry with paper towels. Season the beef generously with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Carefully add the beef to the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the beef on all sides until it has a deep brown crust, about 2-3 minutes per side. Remove the browned beef from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, approximately 325°F (160°C). Add the 1 medium onion, 4 cloves of garlic, and 1 tablespoon of ginger to the pot. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
4. 4Stir in the 1 teaspoon of cinnamon, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 1/4 teaspoon of saffron threads. Cook, stirring constantly, for 1 minute until the spices are fragrant.
5. 5Pour in the 2 cups of beef broth and bring the liquid to a simmer, stirring to combine with the spices and vegetables. Add the 1 cup of prunes and the 1 tablespoon of honey to the pot. Return the browned 2 lbs of beef stew meat, along with any accumulated juices, to the pot.
6. 6Cover the pot tightly with a lid. Reduce the heat to low, approximately 275°F (135°C), and let the tagine simmer gently for 2 hours, or until the beef is fork-tender and easily shreds. Check occasionally to ensure there is enough liquid; add a splash more beef broth if it seems dry.
7. 7Remove the lid. Stir in the 1/4 cup of almonds. Let the tagine simmer uncovered for another 5-10 minutes to allow the sauce to thicken slightly and the almonds to warm through. Serve the Moroccan Beef and Prune Tagine hot.

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