Beef, Prune and Orange Tagine

95%

Servings

6

Prep

20 min

Cook

2 hr 40 min

Vote

Like 18

Ingredients

  • 2 tbsp ‏Olive oil
  • 700 grams ‏Chuck steak, trimmed, cut into 3 cm cubes
  • 2 ‏Medium brown onions, cut into wedges
  • 2 ‏Garlic cloves, crushed
  • 2 tsp ‏Moroccan seasoning
  • 2 tsp ‏Ground coriander
  • 1 tsp ‏Ground cumin
  • 10 cm strip ‏Orange rind
  • 2 tbsp ‏Tomato paste
  • 2 cups ‏Campbell's Real Stock Beef
  • 1 cup ‏Pitted prunes
  • 1 cup ‏Green olives
  • ‏Chopped fresh flat-leaf parsley and couscous, to serve
  1. Heat half the oil in a large heavy-based saucepan over high heat. Cook steak, in batches, for 4 to 5 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until onion has softened.
  3. Add garlic, seasoning, coriander, cumin and orange rind. Cook, stirring, for 1 minute.
  4. Add tomato paste. Cook, stirring, for 1 minute.
  5. Return beef and juices to pan. Add stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour.
  6. Add prunes and olives. Cook, uncovered, stirring occasionally, for 1 hour and 30 minutes or until steak is tender.
  7. Remove and discard orange rind. Sprinkle with parsley.
  8. Serve with couscous.

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