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Beef Tagine with Honey, Prunes and Almonds

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Beef Tagine with Honey, Prunes and Almonds
  • Prep Time 30 min
  • Total Time 1 hr 50 min
  • Servings 4
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Blend of spices, dried fruits and honey adds distinctive taste to this beefy dinner.

Ingredients

1
boneless beef chuck roast (2 lb), cut into 1-inch cubes
1 1/2
teaspoons salt
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
3 1/2
cups chicken broth
1
teaspoon ground ginger
1
teaspoon freshly ground pepper
1/2
teaspoon saffron threads, if desired, crushed between your fingers to a powder
1
cup pitted prunes
1/4
cup honey
3/4
teaspoon ground cinnamon
1/2
teaspoon ground cumin
1/4
cup slivered almonds
Juice of 1 lemon (3 tablespoons)
1/2
teaspoon orange flower water, if desired
2
tablespoons chopped fresh parsley
Hot cooked couscous or brown rice, if desired

Directions

  • 1 Sprinkle beef with 1/2 teaspoon of the salt.
  • 2 In 4- or 5-quart Dutch oven or heavy pot, heat oil over medium-high heat until shimmering and hot. Add half of the beef and cook 4 minutes, stirring occasionally, until evenly browned. Use slotted spoon to remove beef and place in bowl. Repeat with remaining beef.
  • 3 Add additional oil to pan if necessary. Add onion and cook 4 minutes, stirring constantly, until soft. Add garlic and cook 30 seconds, stirring constantly.
  • 4 Return beef to pan. Stir in broth, ginger, pepper, remaining 1 teaspoon salt and the saffron if desired. Heat to boiling, stirring occasionally. Reduce heat to low. Gently simmer uncovered 1 hour, stirring occasionally.
  • 5 Stir in prunes, honey, cinnamon and cumin. Cook uncovered 20 to 25 minutes, stirring occasionally, until beef is tender and prunes are plumped but not falling apart.
  • 6 Stir in almonds, lemon juice and orange flower water. Sprinkle with parsley and serve over couscous if desired.
Tips  

Honey begins its life in much the same way as maple syrup, as slightly sweet vegetable sap. But unlike maple syrup, whose sap is collected from trees, the sap of honey—called nectar—is collected from flowers. As the bee carries nectar from flowers to the hive, its body breaks down the nectar’s complex sugars into simpler parts. At the hive, the nectar is stored in a very thin layer on the honeycomb to speed up evaporation of water, concentrating, or “ripening,” the honey. By the time beekeepers remove the comb from the hive, honey can be over 80% sugar.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
220
)
Daily Value
Total Fat
24g
37%
(
Saturated Fat
7g
35%
,
Trans Fat
1/2g
)
Cholesterol
85mg
28%
Sodium
1850mg
77%
Potassium
1020mg
29%
Total Carbohydrate
51g
17%
(
Dietary Fiber
5g
22%
,
Sugars
36g
)
Protein
35g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
30%
30%
Exchanges:
0 Starch; 1 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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