Did you see Neven Maguire cooking beef tagine with Irish rugby star Tommy Bowe on Healthy Home Chef? Here's the recipe...


  • 2 tbsp hot paprika
  • 1 tbsp ground coriander
  • 1 tbsp turmeric
  • 2 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp coarse ground black pepper
  • 1.5kg (3lb 5oz) beef, well trimmed and cut into 4cm (1 ½in) chunks
  • 4 garlic cloves, chopped
  • 3 onions, roughly chopped
  • 2.5cm (1in) piece of fresh root ginger, peeled and chopped
  • 2 tbsp olive oil
  • 450ml (¾ pint) tomato juice
  • 450ml (¾ pint) chicken stock (page 226)
  • 2 tbsp clear honey
  • 225g (8oz) Medjool dates, cut in half and stones removed
  • 50g (2oz) toasted flaked almonds
  • Sea salt and freshly ground black pepper
  • Fresh coriander leaves, to garnish


  1. Mix together the paprika, coriander, turmeric, cinnamon, cumin and pepper in a large bowl, then tip half into a small bowl and set aside. Add the beef to the large bowl and coat in the spices. Cover with clingfilm and chill overnight, but up to 2 days is perfect.
  2. Preheat the oven to 160°C (325°F/gas mark 3).
  3. Place the garlic, onions and ginger into a food processor and pulse until finely minced. Heat a large heavy-based casserole over a medium heat.
  4. Add 1 tablespoon of oil and brown off the marinated beef in batches. Add the remaining tablespoon of oil to the pan, then add the onion mixture and cook for a few minutes, until softened but not coloured. Stir in the reserved spice mixture and cook for another minute or so, until well combined.
  5. Pour the tomato juice and stock into the pan and then add the browned beef with the honey, stirring to combine.
  6. Bring to the boil, cover and transfer to the oven. Cook for 2 hours, stirring in the dates halfway through, until the beef is completely tender and the sauce has thickened and reduced. Season to taste.