Shemin’s Moroccan Beef with Prunes and Honey

This tagine is a versatile, one pot dish, cooked slowly and gently to give the spices time to deliver their punch and the meat time to melt and tenderise.


  • 2 tbsp oil
  • 2 onions, thickly sliced
  • 800g braising steak, cut into bite sized pieces
  • 2 tbsp Shemin’s Ras el Hanout Spice Blend
  • 1 tbsp garlic, crushed
  • 1 level tbsp honey
  • 100g soft dried prunes, roughly chopped
  • 800ml vegetable stock
  • handful coriander, chopped
  • 1 tbsp sesame seeds (optional)


  1. Heat the oven to 200°C
  2. Heat the oil in a large oven proof pan with a lid, and add the onion. Cook for 5 mins to soften.
  3. In a bowl, toss the beef in Shemin’s Ras el Hannout. Add to the onions and cook for a few minutes, turning the beef to brown it all over.
  4. ·Add the garlic, honey, dried prunes and stock. Bring to the boil, the pop into the oven, covered, for 90 mins.
  5. Season and serve with couscous or mash with coriander and the sesame seeds scattered over the top.
Serves 6

Products used in this recipe