Beef tagine

Slow-cooked with squash, sticky prunes & chickpeas

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Beef tagine

Beef tagine

Serves Serves 4
Time Cooks In3 hours 40 minutes plus marinating time
DifficultySuper easy
Nutrition per serving Plus
  • Calories 548 27%
  • Fat 19.6g 28%
  • Saturates 5.2g 26%
  • Sugars 23.6g 26%
  • Salt 1.1g 18%
  • Protein 46.4g 93%
  • Carbs 48.7g 19%
  • Fibre 11g -
Of an adult's reference intake
recipe adapted from

Jamie Does...

By Jamie Oliver
Tap For Method


  • 600 g stewing beef
  • 1 onion
  • ½ a bunch of fresh coriander
  • olive oil
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of plum tomatoes
  • 800 ml organic vegetable stock
  • 800 g butternut squash
  • 100 g prunes
  • 2 tablespoons flaked almonds
  • 1 level tablespoon ras el hanout spice mix
  • 1 level tablespoon ground cumin
  • 1 level tablespoon ground cinnamon
  • 1 level tablespoon ground ginger
  • 1 level tablespoon sweet paprika
Tap For Method
recipe adapted from

Jamie Does...

By Jamie Oliver
Tap For Ingredients


  1. Mix all the spice rub ingredients together in a small bowl with a good pinch of sea salt and black pepper.
  2. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and place in the fridge for a couple of hours, preferably overnight.
  3. When you’re ready to cook, peel and finely chop the onion, and pick the coriander leaves, finely chopping the stalks.
  4. Heat a generous lug of oil in a tagine or casserole pan over a medium heat, add the meat and fry for 5 minutes to seal. Add the onion and coriander stalks and fry for a further 5 minutes.
  5. Drain and tip in the chickpeas, followed by the tomatoes, breaking them up with a spoon, then pour in 400ml of stock and stir well. Bring to the boil, then cover and reduce to a low heat for 1½ hours.
  6. Meanwhile, deseed and chop the squash into 5cm chunks, then destone and roughly tear the prunes. Toast the almonds in a dry frying pan until lightly golden, then tip into a bowl.
  7. When the time's up, add the squash, prunes and remaining stock. Give everything a gentle stir, then pop the lid back on and continue cooking for another 1½ hours. Keep an eye on it, adding splashes of water, if needed.
  8. At this stage, remove the lid and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off – the beef should be really tender and flaking apart now, so have a taste and season to taste.
  9. Scatter the coriander leaves over the tagine along with the toasted almonds. Serve with a big bowl of lightly seasoned couscous and dive in.


Ras el hanout (Arabic for "top of the shop") is a blend of the best spices a vendor has in his shop. The mixture varies depending on who is selling it, but can be a combination of anywhere from 10 to 100 spices. It usually includes nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chilli, allspice and orris root.

recipe adapted from

Jamie Does...

By Jamie Oliver