Beef Tagine with Peaches and Raisins

I've been on a bit of a tagine kick lately. My brother got us a phenomenal tagine cookbook a few years back and I've made shamefully little use of it so far. Better late than never I suppose!

This tagine is relatively easy to throw together, especially if you already have some chermoula on hand. And it results in lovely, tender beef in a meaty, slightly sweet-and-sour gravy. The sesame seeds make a nice garnish and complement. I think next time I would try adding a few tsp. of popped mustard seeds along with the broth. I am very fond of the mustard-peach flavour combo and think it'd work quite well here.

Beef Tagine with Peaches and Raisins
1 1/2 lbs. stewing beef, cubed or sliced
1/4 c. chermoula
3 Tbsp. all-purpose flour
3 Tbsp. warm water
20 threads saffron
2 Tbsp. olive oil
1 onion, sliced
1/2 c. beef broth
3 Tbsp. red wine vinegar
2 tsp. mustard seeds, popped in 1 Tbsp. of oil (optional)
1/2 c. raisins
4 fresh peaches, sliced (or equivalent frozen)
3 Tbsp. toasted sesame seeds

1. Toss beef with chermoula and flour. Set aside.
2. Add saffron threads to warm water. Set aside.
3. Heat oil over medium heat. Add onion, and cook for 5-7 minutes.
4. Add beef and cook, stirring constantly, for 3-5 minutes.
5. Add broth, vinegar, mustard seeds and oil (if using), and saffron with its soaking water.
6. Bring to a boil, cover, reduce heat to low and simmer for 1 hour.
7. Add raisins and peaches, replace lid, and simmer for another 20 minutes.
8. Garnish with sesame seeds.

Ideally this should be (as the name implies) cooked in a tagine. That said, I think it would work reasonably well in a Dutch oven with a good, tightly-fitting lid.