Beef and Prune Tagine

Step 1

Pat the beef pieces dry with paper towels by pressing them firmly from all sides, so the meat will brown instead of steam.

Step 2

Measure out the prunes and place them in a small bowl; set aside until needed later.

Step 3

Place the 5-quart Dutch oven on the stovetop and turn the heat to medium-high; let it sit empty for 1 minute until it is fully hot.

Step 4

Add 2 tablespoons of olive oil to the hot pot; when it shimmers and slides quickly when you tilt the pot, it is ready (about 30 seconds).

Step 5

Working in two batches to avoid crowding, place beef pieces in a single layer in the pot; let each batch cook without stirring for 3 minutes until the bottom surface turns deep brown.

Step 6

Flip each piece over; cook for 2 more minutes until the new side is also brown, then transfer to a clean plate.

Step 7

Add the diced onions to the pot; stir every 30 seconds for 4 minutes until they soften and the pan smells like caramelizing onions.

Step 8

Add the minced garlic to the onions; stir constantly for 1 minute until the smell becomes sharp and fragrant.

Step 9

Sprinkle in the ground cumin, cinnamon, and ginger powder; stir continuously for 30 seconds until the spices coat the onions and the pot smells warm and spiced.

Step 10

Pour in the beef broth; use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the pot, stirring until the liquid is even.

Step 11

Return all the beef pieces to the pot; stir once to coat them in the liquid.

Step 12

Cover the pot with its lid; turn the heat down to low, so you see only a gentle bubble once per second at the surface.

Step 13

Simmer covered for 1 hour, then lift the lid and stir the beef once to ensure even cooking.

Step 14

Add the reserved prunes to the pot; stir to distribute them evenly throughout.

Step 15

Re-cover and simmer for 30 more minutes until the beef breaks apart easily when you press a piece with a fork and the prunes are plump.

Step 16

Remove the pot from the heat; taste a spoonful of the sauce and add a pinch of salt and pepper if needed.

Step 17

Ladle the beef, prunes, and sauce into shallow bowls; serve with couscous or crusty bread on the side.