Best Fragrant Moroccan Beef Date Honey And Prune Tagine Crock Pot Recipes

Fragrant Moroccan Beef, Date, Honey and Prune Tagine - Crock Pot image

Provided by French Tart

Time 53m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs organic beef, trimmed of fat & cubed
1 tablespoon olive oil
1 lb onion, peeled & quartered
4 -6 garlic cloves, peeled & chopped finely
1 lb carrot, peeled & cut into chunks
9 ounces canned tomatoes
4 ounces dates, pitted but kept whole
6 ounces prunes, pitted but kept whole
2 tablespoons honey
1/2 pint beef stock
1 cinnamon stick
6 teaspoons ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
salt & pepper
2 ounces toasted sliced almonds
2 tablespoons fresh coriander, chopped

Steps:

Par-boil the carrots in boiling water for about 3 -5 minutes.
Preheat the electric Tagine or crock pot to High.
Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the crock pot.
Add the chopped garlic & par-boiled carrots to the onions in the crock pot.
Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the crock pot & mix well. Add the cinnamon stick.
Add the tinned tomatoes, dates & prunes to the crock pot - mix well.
Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the crock pot.
When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
Cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
Serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.
P.S. Watch out for the cinnamon stick! We sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
P.P.S. You can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!

Beef and Prune Tagine image

Provided by Sackville

Categories Meat

Time 2h20m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon butter
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 onion, finely chopped
4 tablespoons fresh coriander, chopped
250 g stewing beef, trimmed and cut into bite-sized pieces
1/2 teaspoon saffron, soaked in
2 tablespoons boiling water
200 g stoned prunes
1 tablespoon clear honey
1 tablespoon sesame seeds, toasted
10 almonds, toasted

Steps:

Put the butter and oil in a large saucepan.
When the butter is melted, put in the spices, coriander and onion.
Let fry for 30 seconds, then add the beef and stir well to coat.
Cover the meat with a cup of water and the saffron mixture.
The water should be just over halfway up the meat.
Bring to the boil and then lower to a gentle simmer.
Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
Keep the pot mostly covered during this time -- the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
Add remaining prunes along with the honey, salt and pepper.
Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
Serve with the sesame seeds and almonds on top.

Moroccan Beef and Honey Tagine image

Provided by Baz231

Categories Meat

Time 9h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg stewing beef, cubed
2 tablespoons olive oil
2 medium onions, peeled and quartered
3 garlic cloves, crushed
3 medium carrots, peeled & cut into chunks
1 (400 g) can tomatoes, diced
120 g dates, pitted and whole
120 g prunes, pitted and whole
1 tablespoon honey
2 cups beef stock
1 cinnamon stick
1 1/2 tablespoons ras el hanout spice mix
salt and pepper
40 g toasted sliced almonds
1 tablespoon fresh coriander, chopped (optional)

Steps:

Heat half the olive oil in a large pan or wok and quickly brown the onion quarters over a high heat until charred and coloured well. (Break them up as you're doing this.).
Add the carrots and the chopped garlic and stir fry for another 3 minutes. Tip carrots and onions into the tagine (or crock pot).
Add the tinned tomatoes, dates and prunes to the tagine/crock pot and mix well.
Add the honey and ras el hanout to the beef stock, stir well and add to the tagine/crock pot. Mix well, then add the cinnamon stick.
Heat the remaining olive oil in the same pan in which the onions were cooked and cook the beef cubes in small batches over high heat to sear and seal them. As each batch is browned, add the beef to the tagine or crock pot.
When all the beef is browned and in the tagine or crock pot, season with salt and pepper to taste. Ensure everything is just covered with the stock (if not add a little water). Mix well and slow cook for about 9 hours.
When ready to serve, garnish with fresh coriander and toasted almonds.
Serve on fluffy cous cous.