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Photo of Beef and prune tagine by WW

Beef and prune tagine

Total Time
1 hr 50 min
20 min
1 hr 30 min
Sweet, soft, versatile – prunes are a perfect addition to this warming, hearty dish.


Olive oil

1 tbs

Beef chuck steak, raw

400 g, (buy 500g) cut into 2cm pieces

Brown onion

1 medium, finely chopped

Ground cumin

1 tsp

Ground coriander

2 tsp

Ground turmeric

1 tsp

Ground ginger

½ tsp

Cinnamon quill

1 whole

Canned diced tomatoes

400 g

Beef stock

1 cup(s), salt-reduced


½ cup(s), seeded

Baby spinach

150 g

Dry couscous

¾ cup(s)

Flaked almonds

2 tbs, lightly toasted

Fresh lemon rind

2 tsp


  1. Heat half the oil in a large saucepan over medium-high heat. Cook the beef, in two batches, for 3-4 minutes or until browned. Transfer to a plate.
  2. Heat the remaining oil in the same pan over medium heat. Cook the onion, stirring, for 3-5 minutes or until softened. Add the cumin, coriander, turmeric, ginger and cinnamon and cook, stirring, for 1-2 minutes or until fragrant.
  3. Add the tomato and stock and bring to the boil. Return the beef to the pan. Reduce heat to low and simmer, covered, for 45 minutes. Add the prunes and simmer, uncovered, for 20-25 minutes or until the beef is tender and sauce has slightly thickened. Stir in the spinach and cook for 2 minutes or until wilted.
  4. Meanwhile, place the couscous in a medium heatproof bowl. Pour over ¾ cup (180ml) boiling water. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the almonds and the lemon rind. Serve the couscous topped with the tagine.


SERVING SUGGESTION: Steamed green beans.