Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot
Tender chunks of beef simmered in a fragrant and fruity broth enriched with honey - a traditional Moroccan tagine at its best! I cook mine in a traditional tagine and an electric tagine, but I realize that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity and spicy smell transports you immediately to Morocco. This tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn and winter months are a good time to indulge in this North African comfort dish!
Tender chunks of beef simmered in a fragrant and fruity broth enriched with honey - a traditional Moroccan tagine at its best! I cook mine in a traditional tagine and an electric tagine, but I realize that not everyone has one, so I have also tested this out in my crock pot; it works REALLY well and is better when cooking larger quantities. The meat becomes meltingly tender and the fruity and spicy smell transports you immediately to Morocco. This tagine is a real winner. It's not particularly seasonal, but I do think that the colder autumn and winter months are a good time to indulge in this North African comfort dish!
- 1 tablespoon olive oil
- 2 tablespoons honey
- salt & pepper
- 1 stick
- 3 lbs organic beef trimmed of fat & cubed
- 1 lb onion peeled & quartered
- 4 -6 garlic cloves peeled & chopped finely
- 1 lb carrot peeled & cut into chunks
- 9 ounces canned tomatoes
- 4 ounces dates pitted but kept whole
- 6 ounces prunes pitted but kept whole
- 1/2 pint beef stock
- 6 teaspoons ras el hanout spice mix (or 2 teaspoons cumin powd 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon t
- 2 ounces toasted sliced almonds
- 2 tablespoons fresh coriander chopped
- Carbohydrate 63.5607643161015 g
- Cholesterol 62.4152978833333 mg
- Fat 27.2328332474936 g
- Fiber 5.17670886250753 g
- Protein 13.1608778422527 g
- Saturated Fat 13.7229542280806 g
- Serving Size 1 1 -8 serving(s) (660g)
- Sodium 750.503494798188 mg
- Sugar 58.384055453594 g
- Trans Fat 1.76846864338567 g
- Calories 521 calories
Step-by-step
- Par-boil the carrots in boiling water for about 3-5 minutes.
- Preheat the electric Tagine or crock pot to High.
- Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred and colored well. Tip them into the crock pot.
- Add the chopped garlic and par-boiled carrots to the onions in the crock pot.
- Make up 1/2 pint of stock with a beef stock cube. Add the honey to the stock and ALL the dried spices. Tip the honey and spiced stock into the crock pot and mix well. Add the cinnamon stick.
- Add the tinned tomatoes, dates, and prunes to the crock pot - mix well.
- Heat up the remaining olive oil and brown the beef cubes in small batches to sear and seal them. As you finish browning them add the beef to the crock pot.
- When you have finished browning all the beef give the whole mixture a good stir and season with salt and pepper.
- Cook on high for between 6 & 10 hours depending on your crock pot's wattage and settings.
- Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander and toasted flaked almonds. It also works well with rice too.
- P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
- P.P.S. You can use dates and prunes which have not been pitted; they do tend to hold their shape better too - just warn your guests that they must look out for the stones!
A Taste of Morocco in My Crock Pot
As a busy professional woman, finding time for elaborate cooking can be a challenge. But that doesn't mean I have to sacrifice delicious, flavorful meals. This fragrant Moroccan beef tagine, slow-cooked in my trusty crock pot, has become a weeknight staple and a delightful way to transport myself to a faraway land, even if just for dinner.
The beauty of this recipe lies in its simplicity and adaptability. I discovered it through a friend’s recommendation, and since then it has become a go-to for both casual weeknight dinners and more impressive gatherings. The rich, savory broth, infused with warming spices and the sweetness of dates and honey, is unbelievably comforting. The beef, slow-cooked to perfection, melts in your mouth; a testament to the magic of low and slow cooking.
The process itself is remarkably straightforward. While the initial browning of the beef requires a bit of attention, the rest is hands-off. I simply toss the ingredients into the crock pot, set the timer, and let the magic of slow cooking work its wonders. The aroma that wafts from the kitchen is intoxicating—a symphony of warm spices, succulent beef, and sweet fruit—a true invitation to a flavorful adventure.
The ingredients are surprisingly accessible. You can find most of them in your local supermarket, even the more exotic spices. I often experiment with variations. Sometimes I add a handful of dried apricots or figs alongside the dates and prunes for an even richer flavor profile. Other times, I’ll swap out the couscous for quinoa or rice, depending on my mood and what's in the pantry. The flexibility of this recipe is a huge plus for me.
More than just a meal, this tagine represents a moment of mindful cooking. The slow cooking process allows me to focus on other tasks while the comforting aroma fills my home. It's a small act of self-care in a busy week, a chance to unwind and connect with the culinary arts, however simple the process may seem. The final result is always a satisfying reward, a delicious reminder that even amidst the chaos of daily life, a little bit of Moroccan magic can brighten any evening.
The warm, inviting flavors of this tagine perfectly complement the colder months. However, I must admit, this dish transcends seasons. It's the kind of comforting meal you crave on a chilly evening, yet light enough to enjoy on a warm summer night with a refreshing side salad. This recipe is more than just a dish; it's a culinary passport to a land of rich aromas and flavors, a journey that's always within reach thanks to my trusty crock pot.
I encourage you to make this tagine your own. Experiment with different spices, fruits, or vegetables. Let your culinary creativity run wild, and don’t hesitate to adapt the recipe to your liking. The essence of this dish is in its adaptability and the joy it brings to both the cook and the diner. So, why not take a culinary trip to Morocco without leaving your kitchen?
Serving Suggestions
This tagine is divine served with fluffy couscous. The couscous soaks up the rich, flavorful broth beautifully. I also love to serve it with rice or even a simple side salad for a lighter meal. A sprinkle of fresh coriander and toasted flaked almonds adds a lovely textural contrast and final touch of elegance.
