Beef, raisin and almond tagine

Take your stew to the next level with this slow-cooked beef tagine.

  • 1 hr 30 mins cooking
  • Serves 4
  • Print


Beef, raisin and almond tagine
  • 1 tablespoon olive oil
  • 625 gram beef chuck steak, chopped coarsely
  • 1 brown onion (150g), chopped coarsely
  • 2 clove garlic, crushed
  • 2 teaspoon ras el hanout
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 dried bay leaf
  • 1 cup (250ml) beef stock
  • 1/4 cup (35g) coarsely chopped raisins
  • 1/4 cup (40g) blanched almonds, roasted


Beef, raisin and almond tagine
  • 1
    Heat oil in tagine or large frying pan; cook beef, in batches, until browned. Remove from tagine.
  • 2
    Cook onion in same tagine, stirring, until softened. Add garlic, spices and bay leaf; cook, stirring, until fragrant. Return beef to pan with stock; bring to the boil.
  • 3
    Reduce heat; simmer, covered, 1 hour. Add raisins; simmer, uncovered, about 15 minutes or until beef is tender and tagine thickens. Stir in nuts, season to taste; accompany with lemon wedges.

More From Women's Weekly Food