Fragrant Moroccan Beef, Date, Honey and Prune Tagine – Crock Pot

The first time I tasted a tagine, it was in a bustling Marrakech market. The air hummed with the calls of vendors, the scent of spices was almost intoxicating, and the tagine itself, served in a steaming earthenware pot, was a revelation. The sweetness of the dates and prunes, the savory depth of the beef, and the aromatic spices created a symphony of flavors I’ve never forgotten. It was more than just a meal; it was an experience that ignited my passion for Moroccan cuisine. That memory inspired me to recreate this rich and flavorful dish in my own kitchen, adapting it for the ease of a slow cooker to infuse every bite with that same captivating essence.

Recipe Overview

• Prep Time: 23 minutes
• Cook Time: 6 to 10 hours
• Total Time: 6 hours 23 minutes to 10 hours 23 minutes
• Servings: 6-8
• Yield: 6-8 servings
• Dietary Type: Generally Dairy-Free. Check all ingredient labels.

Ingredients

• 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
• ½ 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 to taste
• 2 ounces toasted sliced almonds, for garnish
• 2 tablespoons fresh coriander, chopped, for garnish

Equipment Needed

• Large frying pan
• Large saucepan
• Electric Tagine or Crock Pot (slow cooker)

Instructions

1. Begin by preparing the carrots. In a large saucepan, bring water to a boil and par-boil the carrots for about 3-5 minutes. This softens them slightly before they go into the slow cooker. Drain well and set aside.
2. Preheat your electric Tagine or crock pot to High.
3. Heat half of the olive oil in a large frying pan over medium-high heat. Working quickly, brown the onion quarters until they are well-charred and colored. This step is crucial for developing a deep, rich flavor in the tagine.
4. Transfer the browned onions into the preheated crock pot.
5. Add the finely chopped garlic and par-boiled carrots to the onions in the crock pot.
6. In a separate container, make up ½ pint of beef stock using a beef stock cube. Add the honey to the stock, stirring until dissolved, and then add all of the dried spices (either the ras el hanout spice mix or the individual cumin powder, coriander powder, ginger, and turmeric).
7. Pour the honey and spiced stock into the crock pot and mix well with the onions, garlic, and carrots. Add the cinnamon stick.
8. Add the canned tomatoes, dates, and prunes to the crock pot. Mix all ingredients thoroughly.
9. Heat the remaining olive oil in the same frying pan. Working in small batches, brown the beef cubes on all sides to sear and seal them. This step helps to lock in the juices and adds another layer of flavor.
10. As you finish browning each batch of beef, add it to the crock pot.
11. Once all the beef has been browned and added to the crock pot, give the entire mixture a good stir to ensure all ingredients are evenly distributed.
12. Season generously with salt and pepper to taste.
13. Cover the crock pot and cook on high for between 6 and 10 hours, depending on the wattage and settings of your appliance. The beef should be meltingly tender and easily pulled apart with a fork when it is ready.
14. When the tagine is ready, remove the cinnamon stick before serving.
15. Serve the beef tagine hot with fluffy couscous or rice. Garnish generously with chopped fresh coriander and toasted flaked almonds for added texture and flavor.

Expert Tips & Tricks

• Browning the Beef is Key: Don’t skip the step of browning the beef. It significantly deepens the flavor of the tagine. Brown in batches to avoid overcrowding the pan, which can steam the meat instead of searing it.
• Spice it Up: Adjust the amount of ras el hanout or individual spices to your liking. If you prefer a milder flavor, start with less and add more to taste.
• Sweetness Control: The sweetness of the dates and prunes can vary. Taste the tagine towards the end of the cooking time and add a little more honey if needed to balance the flavors.
• Thickening the Sauce: If the sauce seems too thin at the end of the cooking time, remove the lid of the crock pot for the last hour of cooking to allow some of the liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the tagine during the last 30 minutes of cooking to thicken the sauce.
• Make Ahead: This tagine is perfect for making ahead. Prepare it the day before, refrigerate it overnight, and then reheat it gently on the stovetop or in the slow cooker. The flavors will meld together even more beautifully.

Serving & Storage Suggestions

Serve the Fragrant Moroccan Beef, Date, Honey and Prune Tagine hot, ideally spooned over a bed of fluffy couscous or steaming rice. The couscous acts as a perfect sponge to soak up the flavorful sauce. Garnish generously with freshly chopped coriander and toasted sliced almonds to add a burst of freshness and a delightful crunch.

Leftover tagine can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the tagine in freezer-safe containers for up to 2-3 months. To reheat, thaw the tagine in the refrigerator overnight and then gently reheat on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in short intervals, stirring in between, until heated through. Add a splash of water or beef stock if the sauce seems too thick during reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1823.2 kcal	N/A
Calories from Fat	1518 g	83%
Total Fat	168.7 g	259%
Saturated Fat	67.7 g	338%
Cholesterol	224.7 mg	74%
Sodium	325.9 mg	13%
Total Carbohydrate	56.8 g	18%
Dietary Fiber	8.4 g	33%
Sugars	36.8 g	147%
Protein	24.2 g	48%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Lamb Tagine: Substitute the beef with an equal amount of lamb shoulder, cut into cubes. Lamb adds a richer, gamier flavor to the tagine.
• Chicken Tagine: For a lighter option, use chicken thighs or drumsticks instead of beef. Reduce the cooking time accordingly, as chicken cooks faster than beef.
• Vegetarian Tagine: Omit the meat altogether and add more vegetables, such as butternut squash, zucchini, or eggplant. Use vegetable stock instead of beef stock.
• Spice Variations: Experiment with different spice blends. Use a Moroccan spice blend that you enjoy, or try adding a pinch of saffron for a more luxurious flavor. A little harissa paste will add a nice kick.
• Fruit Variations: Feel free to experiment with other dried fruits, such as apricots or figs, in addition to or instead of the dates and prunes.
• Nut-Free: Omit the almonds for a nut-free version.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use about 1.5 lbs of fresh tomatoes, peeled and chopped. Canned tomatoes provide a consistent flavor, but fresh tomatoes can be a delicious seasonal alternative.

Q: Can I make this tagine on the stovetop instead of in a slow cooker?
A: Yes, you can simmer the tagine on the stovetop in a heavy-bottomed pot or Dutch oven. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 2-3 hours, or until the beef is very tender.

Q: What is ras el hanout?
A: Ras el hanout is a complex spice blend used in Moroccan cuisine. It typically includes a mixture of spices like cumin, coriander, ginger, turmeric, cinnamon, cloves, and more. If you can’t find it, you can substitute it with the individual spices listed in the recipe.

Q: Can I use bone-in beef for this tagine?
A: Yes, you can use bone-in beef, such as beef shanks or short ribs. The bones will add extra flavor to the tagine. You may need to adjust the cooking time accordingly.

Q: Can I add other vegetables to the tagine?
A: Absolutely! Feel free to add other vegetables such as bell peppers, zucchini, or eggplant to the tagine. Add them along with the carrots for the best results.

Final Thoughts

This Fragrant Moroccan Beef, Date, Honey and Prune Tagine is more than just a recipe; it’s an invitation to embark on a culinary adventure. The warm spices, sweet fruit, and tender beef create a harmonious blend of flavors that will transport you to the heart of Morocco. Whether you’re a seasoned chef or a novice cook, I encourage you to try this recipe and experience the magic of Moroccan cuisine. Don’t hesitate to adjust the ingredients and spices to your liking, and please share your creations and feedback. Pair this delightful tagine with a glass of chilled mint tea or a robust red wine for an unforgettable meal. Enjoy!