📝 About This Recipe
Transport your kitchen to the vibrant medinas of Marrakesh with this quintessential Moroccan masterpiece. This slow-cooked stew marries tender, melt-in-your-mouth beef with the deep, honeyed sweetness of caramelized prunes and the warm, aromatic embrace of ginger, saffron, and cinnamon. It is a celebratory dish that perfectly balances savory and sweet, offering a complex flavor profile that develops beautifully over hours of gentle simmering.
🥗 Ingredients
The Beef and Aromatics
- 2 pounds Beef Chuck or Shank (cut into 2-inch chunks)
- 2 large Yellow Onions (grated or very finely minced)
- 4 cloves Garlic (minced)
- 3 tablespoons Olive Oil
- 1 tablespoon Fresh Ginger (finely grated)
The Spice Blend
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Turmeric
- 2 pieces Cinnamon Stick
- 1/2 teaspoon Saffron Threads (crushed and soaked in 2 tbsp warm water)
- 1 teaspoon Ras el Hanout (optional but recommended)
- to taste Salt and Black Pepper
The Sweet Prunes
- 1.5 cups Dried Prunes (pitted)
- 3 tablespoons Honey (clear orange blossom honey is best)
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Orange Blossom Water (adds floral depth)
Garnish
- 1/2 cup Blanched Almonds (fried or toasted until golden)
- 1 tablespoon Sesame Seeds (toasted)
- 2 sprigs Fresh Cilantro (for color)
👨🍳 Instructions
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1
In a large bowl, toss the beef chunks with the ground ginger, turmeric, salt, pepper, and Ras el Hanout. Let it marinate for at least 20 minutes (or overnight in the fridge) to allow the spices to penetrate the meat.
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2
Heat the olive oil in a heavy-bottomed tagine or a Dutch oven over medium heat. Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.
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3
In the same pot, add the grated onions. Sauté for 5-8 minutes until they become translucent and start to melt into a paste. Add the minced garlic and fresh grated ginger, cooking for another 2 minutes until fragrant.
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4
Return the beef and any accumulated juices to the pot. Add the cinnamon sticks and the saffron water (including the threads).
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5
Pour in enough water (about 2-3 cups) to almost cover the meat. Bring to a gentle boil, then reduce the heat to low.
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6
Cover with a tight-fitting lid and simmer gently for 2 to 2.5 hours. The beef is ready when it is fork-tender and the sauce has reduced to a thick, flavorful consistency (known as 'daghmira').
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7
While the beef is simmering, place the prunes in a small saucepan with 1 cup of the cooking liquid from the beef pot, the honey, ground cinnamon, and orange blossom water.
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8
Simmer the prunes over medium heat for 10-15 minutes until the liquid has reduced to a thick, syrupy glaze and the prunes are plump and shiny.
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9
Taste the main beef pot. Adjust salt and pepper if necessary. If the sauce is too thin, remove the lid and increase the heat for a few minutes to reduce it further.
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10
To serve, arrange the tender beef on a large platter. Top with the glazed prunes and pour the remaining honey syrup over the meat.
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11
Scatter the toasted almonds and sesame seeds generously over the top for crunch and visual appeal.
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12
Garnish with a sprig of cilantro and serve immediately while steaming hot.
💡 Chef's Tips
Choose a tough cut like beef shank or chuck; the long cooking time breaks down the collagen for a buttery texture. If you don't have a tagine, a heavy cast-iron Dutch oven is the perfect substitute as it retains heat evenly. Don't rush the onions; grating them ensures they dissolve into the sauce, creating the signature thick Moroccan gravy. Be careful not to over-fry the almonds; they continue to cook after being removed from the oil and can turn bitter if too dark. If the sauce is too greasy, skim the excess fat off the top before adding the prunes.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz or a French baguette to soak up the rich sauce. A side of fluffy couscous steamed with a bit of butter and raisins pairs beautifully. Accompany with a fresh Moroccan tomato and cucumber salad to provide a crisp contrast to the rich stew. Pair with a glass of hot Moroccan mint tea to cleanse the palate after the meal. A dollop of harissa on the side is great for those who want to add a spicy kick to the sweet flavors.