Beef tagine

Slow-cooked with squash, sticky prunes & chickpeas

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Beef tagine

Beef tagine

Serves Serves Serves 4 to 6
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


  • • 1 ½ pounds stewing beef
  • • olive oil
  • • 1 onion, peeled and finely chopped
  • • a small bunch of fresh cilantro
  • • 1 x 14 ounce can of chickpeas, drained
  • • 1 x 14 ounce can of chopped tomatoes
  • • 3 ½ cups vegetable stock, preferably organic
  • • 1 small squash (approximately 1 ½ pounds), deseeded and cut into 2 inch chunks
  • • 3 ½ ounces prunes, pitted and roughly torn
  • • 2 tablespoons sliced almonds, toasted
  • For the spice rub
  • • sea salt and freshly ground black pepper
  • • 1 tablespoon ras el hanout spice mix
  • • 1 tablespoon ground cumin
  • • 1 tablespoon ground cinnamon
  • • 1 tablespoon ground ginger
  • • 1 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. Put the beef into a large bowl, massage it with the spice rub, then cover with plastic wrap and put into the fridge for a couple of hours – ideally overnight. That way the spices really penetrate and flavor the meat.
  2. When you’re ready to cook, heat a generous lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and cilantro stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in half of the stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½hours.
  3. At this point add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½hours. Keep an eye on it and add a splash of water if it looks too dry.
  4. Once the time is up, take the lid off 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 with a pinch or two of salt. Scatter the cilantro leaves over the tagine along with the toasted almonds, then take it straight to the table 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