Dried plums and honey sweeten this tagine's sauce. Check the sauce during cooking--add water or broth by quarter cups if the sauce is too thick, or uncover the pot and allow sauce to reduce if it seems too thin. Serve with flatbread.
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
2 cups chopped onions (about 2 medium)
1 cup water
1 1/2 teaspoons salt
1 (14-ounce) can less-sodium beef broth
1 1/2 cups pitted dried plums
3 tablespoons honey
1/3 cup slivered almonds, toasted
How to Make It
Preheat oven to 425°.
Heat oil in a Dutch oven over medium-high heat. Add Ras el Hanout; cook 30 seconds, stirring constantly. Add beef; cook 3 minutes. Add onions, water, salt, and broth. Cover and bake at 425° for 1 hour. Stir in dried plums and honey; cook 15 minutes. Sprinkle with almonds.
With a few changes, this is truly outstanding. I cooked the meat less and more gently: only 20 min. at 375, then 40 min at 325. I also used 3 heaping teaspoons of the spice mixture and only 1/2 cup of water, just 2 TB of honey, and about 3/4 cup prunes with a few golden raisins added.
Then, I let it simmer without a lid on the stove until it got good and thick, sprinkled it with cilantro and almonds, a little crushed red pepper, and served over a dried tomato couscous with some steamed green beans with lemon juice and McCormic's "Greek Seasoning." Hate to admit it, but my husband and I ate the whole thing tonight for dinner.