Beef Tagine with Prunes, Walnuts, and Cinnamon-Spiced Quinoa

A rich and hearty beef tagine simmered with sweet prunes and crunchy walnuts, served with a fragrant cinnamon-spiced quinoa.

Prep Time

20 minutes

Total Time

2 hours 50 minutes

Calories

950 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.01/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

2lbsBeef Stew Meat(cut into 1-inch cubes)

£9.00

2tbspOlive Oil

£0.30

1Yellow Onion(chopped)

£0.60

4clovesGarlic(minced)

£0.20

1inchGinger(grated)

£0.35

1tspGround Cumin

£0.10

1tspGround Coriander

£0.10

0.5tspTurmeric

£0.05

1Cinnamon Stick

£0.20

0.3tspSaffron Threads(Optional, for color and flavor)

£2.50

3cupsBeef Broth

£1.20

1cupDried Prunes(pitted and halved)

£1.50

0.5cupWalnuts(roughly chopped)

£1.75

0.3cupFresh Cilantro(chopped, for garnish)

£0.50

1cupQuinoa(rinsed)

£1.50

2cupsWater

0.5tspCinnamon(ground)

£0.20

to tasteSalt

to tasteBlack Pepper

Total Cost

£20.05

£5.01 per serving

Instructions

1.
Season the beef cubes generously with salt and pepper.
2.
Heat olive oil in a Dutch oven or tagine over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
3.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4.
Stir in the ground cumin, ground coriander, turmeric, and cinnamon stick. Cook for 30 seconds until fragrant.
5.
Return the beef to the pot. Pour in the beef broth and add the saffron threads (if using). Bring to a simmer, then reduce the heat to low, cover, and simmer for 2 hours, or until the beef is very tender.
6.
Stir in the prunes and cook for another 30 minutes, or until the prunes are plump and softened.
7.
While the tagine is simmering, prepare the quinoa. In a large pot, combine the rinsed quinoa, water, and ground cinnamon. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
8.
Fluff the quinoa with a fork and season with salt to taste.
9.
Stir in the chopped walnuts into the tagine just before serving.
10.
Serve the beef tagine over the cinnamon-spiced quinoa. Garnish with fresh cilantro.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

950 kcal / 3975 kJ

Carbs

65g

25% of RDA

Fat

45g

64% of RDA

Protein

75g

150% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

35 g

39% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a deeper flavor, marinate the beef overnight in a mixture of olive oil, spices, and lemon juice.

You can substitute lamb for beef in this recipe.

If you don't have saffron threads, you can omit them or add a pinch of turmeric for color.

Adjust the amount of spices to your liking.

Serve with warm pita bread or crusty bread for dipping into the sauce.

Cooking Equipment

Dutch Oven or Tagine

Large Pot

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

For a deeper flavor, marinate the beef overnight in a mixture of olive oil, spices, and lemon juice.

You can substitute lamb for beef in this recipe.

If you don't have saffron threads, you can omit them or add a pinch of turmeric for color.

Adjust the amount of spices to your liking.

Serve with warm pita bread or crusty bread for dipping into the sauce.

Beef Tagine with Prunes, Walnuts, and Cinnamon-Spiced Quinoa

Ingredients

Instructions