Overhead view of beef tagine served over couscous and topped with pomegranate arils and fresh herbs. Plated on pale yellow plate with serving spoon.

Moroccan-Style Braised Beef Tagine with Prunes

Natasha Feldman, author of The Dinner Party Project cookbook and the Nosh with Tash blog offers a simple beef tagine recipe that will win rave reviews.

This braised beef tagine is cooked low and slow with onions, garlic, California Prunes and spices. Serve with couscous (or quinoa) and a few easy sides for a “set it and forget it” dinner party meal that will wow guests. Prunes offer an incredible depth of flavor to this dish as they break down during the cooking process to form the base of the aromatic sauce, yum!

When I learned that cooking with prunes isn’t in most people’s repertoire, I was shocked. In my family, we cook as many things as we possibly can with dried fruit. My whole family comes from Eastern Europe, where prunes are shoved into a zillion baked goods like coffee cake, rugelach and strudel, as well as savory meat dishes like braised chicken and brisket.

Overhead view of beef tagine served over couscous and topped with pomegranate arils and fresh herbs. Plated on pale yellow plate with serving spoon.

Why prunes with beef tagine?

I rarely make stewed meat without prunes because as they break down, they add so much natural heft to the sauce, making it naturally thick and creamy without the need to add cornstarch or flour. They also add a touch of sweetness which is a perfect counterbalance to any heavy meaty or salty flavors!

During the colder winter months, finding comforting dishes to make is easy. It’s repeating the same ones over and over that becomes hard. This dish is perfect for maintaining seasonal comfort without churning out the same flavors again and again.

Overhead view hand holding a serving spoon and dishing out the beef tagine.

What makes beef tagine so great for entertaining?

It’s even better on day two, so you can prep ahead and get all your clean-up out of the way! Make the stew the day before and then just quickly throw together some sides. Then you’ve got a beautiful, delicious meal that can be ready in under 30 minutes!

I always serve this dish family-style so people can grab what they want and go back for more as they’re ready!

What to serve with this tagine recipe:

This dish REALLY wants to be served with something to absorb all the delicious sauce. I love it with couscous, but quinoa or even a simple rice works really well. Add any veggie, steamed or sautéed, as a side and you’re good to go!

Overhead view of beef tagine served over couscous and topped with pomegranate arils and fresh herbs. Plated on pale yellow plate with serving spoon.

Moroccan-Style Braised Beef Tagine with Prunes

Natasha Feldman
This braised beef tagine is cooked low and slow with onions, garlic, California Prunes and spices, then served with couscous (or quinoa) and a few easy sides for a “set it and forget it” dinner party meal that will wow guests.
No ratings yet
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner, Entree, Main Course
Cuisine Chef Created, International
Servings 6 servings
Calories 444 kcal

Ingredients
 
 

  • 2-2 ½ pounds bone-in short ribs
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 2 onions chopped
  • 6 cloves garlic chopped
  • 1 inch piece fresh ginger grated
  • 1 teaspoon ground coriander
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • cups Zinfandel or another full-bodied red wine
  • 1 cup California Prunes
  • 3 tablespoons fresh-squeezed lemon juice
  • ½ cup slivered almonds
  • ¼ cup pomegranate seeds
  • ¼ cup chopped parsley

Instructions
 

  • Pat short ribs dry with paper towels and season with salt and pepper.
  • Heat a large, oven-proof Dutch oven or other large pot with a lid over a medium-high heat. Add short ribs and sear on all sides until golden. Set aside.
  • Lower heat to medium-low and add onions. Sauté until translucent. Add garlic and ginger and let soften for 3-4 minutes. Add coriander, cinnamon, cardamom, turmeric and cumin. Cook 5-6 minutes, or until spices are aromatic. Add wine and prunes, increase heat to medium and cook about 20 minutes, or until wine starts to reduce.
    Reduce heat to medium-low, add short ribs back to the pot, cover and cook 1 ½ hours. Remove lid, flip short ribs and replace lid. Continue cooking an additional 1-2 hours, until the short ribs are fork-tender.
  • Stir in lemon juice, and finish with almonds, pomegranate seeds and parsley.

Nutrition

Calories: 444kcalCarbohydrates: 29gProtein: 30gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 81mgSodium: 1260mgPotassium: 975mgFiber: 5gSugar: 15gVitamin A: 446IUVitamin C: 11mgCalcium: 82mgIron: 5mg
Keyword beef, short ribs, tagine
Tried this recipe? Want to save it for later?Share it on social and tag @CAPrunes or #CAPrunes!
Overhead view of chocolate bundt cake topped with toasted walnuts and drizzled with chocolate

Fudgy Chocolate Walnut Cake

Pair this beef tagine with the perfect fudgy, chocolatey dessert! The secret ingredient is California Prunes, which adds an extra honey/caramel-like layer of sweetness and helps give this cake a fudgy texture while staying super moist – even days after baking.

Natasha Feldman's Slow Roasted Brisket

Slow Roasted Brisket

The key to Natasha Feldman‘s Slow Roasted Brisket recipe is cooking the meat in red wine and lots of tart + sweet dried fruit, including prunes. She also suggests cooking the brisket the day before serving.

You can make her Spicy Sweet Brisket Sandwich with the leftovers too!