About this recipe: Slow cooking till the beef is nearly falling apart is the secret to this melt-in-the-mouth tagine. Prunes add some sweetness and with the addition of butternut squash and chickpeas, it's truly an all-in-one meal!
Made this yesterday, but after browning meat etc, I did it in the slow cooker. I added the prunes and squash after about an hour. Personally I always think things like this taste better the second day, so cooked it yesterday to eat tonight and the sauce has thickened up wonderfully. Well worth a try. - 29 Feb 2016
I didn't have any beef so made it with chicken and omitted the prunes. I found that this tended to take away any sweetness so added a little bit of jaggery (Palm sugar) to taste. Absolutely delicious, will now try it with beef. - 04 Sep 2014