Beef Tagine with Honey, Prunes and Almonds

Beef Tagine with Honey, Prunes and Almonds

Blend of spices, dried fruits and honey adds distinctive taste to this beefy dinner.

Prep Time

30

Minutes

Total Time

1:50

Hr:Mins

Makes

4

servings

1
boneless beef chuck roast (2 lb), cut into 1-inch cubes
1 1/2
teaspoons salt
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
3 1/2
cups chicken broth
1
teaspoon ground ginger
1
teaspoon freshly ground pepper
1/2
teaspoon saffron threads, if desired, crushed between your fingers to a powder
1
cup pitted prunes
1/4
cup honey
3/4
teaspoon ground cinnamon
1/2
teaspoon ground cumin
1/4
cup slivered almonds
Juice of 1 lemon (3 tablespoons)
1/2
teaspoon orange flower water, if desired
2
tablespoons chopped fresh parsley
Hot cooked couscous or brown rice, if desired
  1. Sprinkle beef with 1/2 teaspoon of the salt.
  2. In 4- or 5-quart Dutch oven or heavy pot, heat oil over medium-high heat until shimmering and hot. Add half of the beef and cook 4 minutes, stirring occasionally, until evenly browned. Use slotted spoon to remove beef and place in bowl. Repeat with remaining beef.
  3. Add additional oil to pan if necessary. Add onion and cook 4 minutes, stirring constantly, until soft. Add garlic and cook 30 seconds, stirring constantly.
  4. Return beef to pan. Stir in broth, ginger, pepper, remaining 1 teaspoon salt and the saffron if desired. Heat to boiling, stirring occasionally. Reduce heat to low. Gently simmer uncovered 1 hour, stirring occasionally.
  5. Stir in prunes, honey, cinnamon and cumin. Cook uncovered 20 to 25 minutes, stirring occasionally, until beef is tender and prunes are plumped but not falling apart.
  6. Stir in almonds, lemon juice and orange flower water. Sprinkle with parsley and serve over couscous if desired.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Honey begins its life in much the same way as maple syrup, as slightly sweet vegetable sap. But unlike maple syrup, whose sap is collected from trees, the sap of honey—called nectar—is collected from flowers. As the bee carries nectar from flowers to the hive, its body breaks down the nectar’s complex sugars into simpler parts. At the hive, the nectar is stored in a very thin layer on the honeycomb to speed up evaporation of water, concentrating, or “ripening,” the honey. By the time beekeepers remove the comb from the hive, honey can be over 80% sugar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 560
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 7g,
    • Trans Fat 1/2g),
  • Cholesterol 85mg;
  • Sodium 1850mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 5g,
    • Sugars 36g),
  • Protein 35g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 1 1/2 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 5 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.