Beef and Pear Tagine





30 min


2 hr 30 min


Like 22


  • 2 kg ‏Chuck steak, cut into 3cm cubes
  • 2 ‏Pears, cores removed, diced
  • 2/3 cup ‏Honey
  • 4 tbsp ‏Moroccan Spice Blend
  • 1 ‏Large lemon, juiced
  • 2 tbsp ‏Olive oil
  • 1 ‏Fresh ginger, peeled, grated
  • 2 ‏Brown onions, finely chopped
  • 1 tsp ‏Ground allspice
  • 2 ‏Garlic cloves, crushed
  • 20 grams ‏Butter
  1. Combine 1 1/2 cups cold water with honey, pears, 1/4 cup lemon juice, cinnamon and allspice into a tagine.
  2. Bring it to a boil and reduce the heat to low. Let it simmer for about 25 minutes.
  3. Let it cool and drain. Serve the liquid to use later. Set the pears asides.
  4. Preheat the oven to 400 F. In a pan, heat 1 tbsp of olive oil and cook the steak for 3 minutes on each side in batches.
  5. Transfer into a plate and set aside.
  6. In the same pan, add some oil if needed, and fry the onions for 2 minutes.
  7. Add the ginger, garlic and the Moroccan Spice Blend and cook for 1 minute.
  8. Throw the steak into the pan again and pour the pear syrup.
  9. Bring this mixture to a boil and pour the tagine into an ovenproof dish and cover with lid.
  10. Bake for 1 1/2 hours. In another pan melt the butter and fry the pears.
  11. Cook for about 3 minutes on each side, making them golden.
  12. Take the dish from oven and throw in the pears to the tagine, bake for another 25 minutes.
  13. Serve hot with salad or bread.

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