Best Recipes Ever - Tagine Of Beef With Prunes

Ingredients:

1-1/2 lb (680 g) stewing beef
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) salt
2 tbsp (30 mL) olive oil or vegetable oil
4 onions, quartered
4 garlic cloves, sliced
3 large carrots, chopped
1 celery stalk, sliced
2 tsp (10 mL) ground cumin
1 tsp (5 mL) coriander
1 tsp (5 mL) paprika
1/4 tsp (1 mL) cinnamon
1/4 tsp (1 mL) cayenne pepper
2-1/2 cups (625 mL) beef stock
1/4 cup (60 mL) tomato paste
1 tbsp (15 mL) red wine vinegar
1 orange
2 cups (500 mL) pitted prunes
1/4 cup (60 mL) chopped parsley
1/4 cup (60 mL) green onions

Preparation:

If necessary, cut beef into bite-size cubes, trimming off any fat. In shallow dish, combine flour with salt ; add beef, turning to coat all over. In large heavy saucepan, heat half of the oil over medium-high heat; brown beef all over, in batches, about 10 minutes. Transfer to plate.

Add remaining oil to pan; reduce heat to medium. Add onions, garlic, carrots, celery, cumin, coriander, paprika, cinnamon and cayenne pepper; cook, stirring often, for about 8 minutes or until vegetables are softened.

Return beef and any accumulated juices to pan. Add beef stock, tomato paste and vinegar. Cut off 2 long strips of orange rind; add to pan. Squeeze juice from orange to make 1/3 cup (75 mL); add to pan. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours, stirring occasionally.

Add prunes; simmer for 30 minutes or until beef is tender, uncovering if necessary to thicken sauce. Serve sprinkled with parsley and green onion.

Servings: 6

Tags: beef, beef stock, carrots, cayenne pepper, celery, cinnamon, coriander, cumin, flour, garlic, green onion, olive oil, orange, paprika, parsley, prunes, red wine vinegar, tomato paste