Tagine of beef and prunes

Bought myself a tagine from Vital Ingredient that could be used both on the stove top and in the oven. I have never previously cooked with a tagine, so I was quite excited to do this dish.

First I seared the beef in a separate pan. Then I cooked some onions in the tagine on a low heat, and when translucent added back the sealed beef and some carrots. Meanwhile I had marinated the prunes in some weak tea, and I used this marinating liquid for the tagine liquid. Cooked over a very very heat until the beef was tender. About 30 minutes before the end, added the prunes and some honey also.

I cooked the dish only on the stove top rather than in the oven this time. Very impressed with the results. A lovely very slow simmer resulted in a very tender great tasting meat.

Served it with couscous and topped with caramelised apple slices.