Beef Tagine with Apricots

Instructions

1. Step 1

   Place the Dutch oven over medium heat. Toast the almonds, stirring frequently, until lightly golden, then transfer them to their plate and keep them separate from the beef.

   Timer: 3 min (fixed)

   Ingredients used: 25.0 gr Almond

   Cookware: Dutch oven, plate, wooden spoon

2. Step 2

   Heat the olive oil in the Dutch oven over medium heat. Season the beef with the salt and black pepper, then sear it in batches until browned; transfer each batch to the separate clean beef plate.

   Timer: 12 min (fixed)

   Ingredients used: 800.0 gr Beef Chuck, 2.0 gr Black Pepper, 30.0 ml Olive Oil, 9.0 gr Salt

   Cookware: Dutch oven, Separate clean plate for seared beef

3. Step 3

   Reduce to medium heat, add the onion, and cook until softened and lightly golden, stirring occasionally.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Yellow Onion

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the garlic, ginger, cumin, coriander, cinnamon, and turmeric. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 3.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 4.0 gr Ground Ginger, 3.0 gr Ground Turmeric

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Stir in the tomato paste and cook until it darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the beef stock and scrape up the browned residue. Return the seared beef and its juices, then bring the liquid to a gentle simmer over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 480.0 ml Beef Stock

   Cookware: Dutch oven, Separate clean plate for seared beef, wooden spoon

7. Step 7

   Cover, reduce to low heat, and simmer until the beef is nearly tender. Stir occasionally and add a small splash of water only if the pot becomes dry.

   Timer: 90 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Stir in the dried apricots and honey. Cover partially and continue simmering over low heat until the beef is fork-tender and the sauce has thickened.

   Timer: 30 min (fixed)

   Ingredients used: 150.0 gr Dried Apricot, 30.0 gr Honey

   Cookware: Dutch oven, wooden spoon

9. Step 9

   Remove from the heat and stir in the lemon juice. Top with the cilantro and reserved toasted almonds before serving.

   Ingredients used: 15.0 gr Cilantro, 15.0 ml Lemon Juice

   Cookware: Dutch oven, plate, wooden spoon