Beef Tagine with Prunes

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!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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.