Cory’s brother Casey has returned to the Midwest and life here has returned to normal. We were on our feet for much of the extended weekend and visited various parts of the city – Inner Sunset, Inner Richmond, Golden Gate Park, Haight Ashbury, Japantown, North Beach, Chinatown, Alamo Square (the Full House houses), and we even accidentally stumbled into Fisherman’s Wharf. I vowed to never take any visitors to the Wharf. We’re hip 20-somethings, after all. Not fanny pack wearing grandmothers who collect decorative roosters and bonnet wearing swans. Between all the walking, dining out (Indian, Vietnamese, and Puerto Rican food), I did manage to squeeze in some cooking and I even finished Fable 2 (priorities!).
We had less than a 24 hour notice to prepare for Casey’s arrival, so I wanted to make a hefty amount of food to carry us through the evenings when I’d be too exhausted to cook. Tagines are a favorite in our apartment, I love the contrast of sweet and savory flavors. It’s been a long time since I’ve purchased prunes, so I was tickled to discover that they’re now being marketed as dried plums. That’s what they are, of course, but the word “prune” conjures up images of old folks discussing their fiber intake. Nope, prunes are not nearly as sexy as dried plums.
Beef Tagine with Prunes and Raisins
Print this recipe2-3 tablespoons cooking oil
1 very large onion, diced
3-5 cloves garlic, finely chopped
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
red pepper flakes or cayenne, to taste
salt & pepper, to taste
1 1/2 lbs beef stewing meat, cut into cubes
1 28-oz can diced tomatoes, with their juices
2 cups potatoes, chopped into bite-sized pieces
1 15-oz can garbanzo beans, drained and rinsed
1 cup prunes, halved
1/4 cup raisins
1 tablespoon honey
chopped parsley or cilantro, for garnish
couscous, bulgur, rice, or millet (for serving, about 1/4 cup per person)Heat oil in a large stockpot over medium heat. When hot, add the onions and cook until softened, about 5-7 minutes. Add the garlic and spices, cook for an additional minute, stirring often. Add the beef, cook on all sides until browned.
Once the beef has browned, add the tomatoes, salt, pepper, and red pepper flakes or cayenne. Cover the stockpot, reduce the heat to low, and simmer for 45 minutes, stirring occasionally. Toss the potatoes into the pot and cover for another 45 minutes, stirring occasionally. Now add the garbanzo beans, prunes, and raisins. Cover the stockpot once more and cook for an additional 30 minutes, or until the potatoes are cooked through. Just before serving, stir in the honey. Season to taste, adding more salt and pepper, if necessary. Serve the tagine with chopped parsley or cilantro and over couscous, rice, bulgur, or millet.
Serves about 8
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Related posts:
- beef and okra stew with chickpeas
- beef curry with potatoes and chickpeas
- chicken with apricots and raisins
- chicken tagine with chickpeas and apricots
- chicken tagine with tomatoes and honey
Tags: beef, gluten-free, middle eastern, stew, tagine
