Beef Tagine with Prunes

Prep:20minCook:2h 30min

It is a tasty warming beef stew flavoured with red wine, cinnamon and ginger. The recipe will freeze and is excellent for a buffet meal as it is particularly easy to serve for large numbers. I like to accompany it with coriander mashed potato that soaks into the thick gravy!

Updated at: Thu, 17 Aug 2023 04:03:11 GMT

Nutrition balance score

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Ingredients

6 servings

900gBeef Steak

diced

3 TbspFine Matzo Meal

3 Tbspolive oil

2 cmGinger root

2 tspground cinnamon

200gsultanas

300mlred wine

450mlbeef stock

1 pinchblack pepper freshly ground

1 pinchSea Salt

Freshly Ground, plus more to taste for the potatoes

6 SprigsFresh Coriander

for the garnish, plus 3 tbsp roughly chopped for the potatoes

6 TbspSplit Almonds

toasted, for the garnish

1.35kgPotatoes

3 Tbspbutter

1 pinchnutmeg

Instructions

Step 1

Heat 2 tbsp oil in a large deep saucepan. Fry the beef until browned. Add the onions, cinnamon, ginger, matzo meal to the saucepan and continue to fry for a further 5 minutes.

Step 2

Add the red wine, stock, prunes and sultanas. Bring to the boil. Cover and reduced the heat to simmer for 2 hours.

Step 3

Pre-heat the oven to 200C/ 400F/ Gas mark 6.

Step 4

Place the almonds on a baking tray. Put in the oven and toast until golden. This will take about 10 minutes but keep an eye on them, as they will burn! (or buy toasted sliced almonds)

Step 5

Cook the potatoes until soft. Drain. Mash the potatoes. Return the potato to the saucepan. Add butter, 1 tbsp olive oil, coriander, nutmeg and salt. Stir and season to taste.

Step 6

To serve the stylish way: Place a generous helping of mashed potato on a warm plate and pour over an individual helping of beef stew. Garnish with sprigs of coriander and toasted split almonds.