Unwrap the beef strips and chop them into bite-sized pieces. Warm a large frying pan (or large pan, if you’re cooking the stew on the hob), on a medium-high heat for 2 mins, then add 1 tbsp oil and the beef. Fry for 5–6 mins, turning once or twice, till the beef is browned all over.

While the beef browns, peel and finely chop the onions. Trim and peel the carrots, then thickly slice them. From this point on, follow the method either for the slow cooker or the hob.

In the slow cooker^ Scoop the beef out of the pan and add it to a 3½ ltr slow cooker. Tip in the chopped onions and carrots. Add them to the slow cooker. Roughly chop the dates. Finely chop the coriander stalks (keep the leaves for later). Add the dates and coriander stalks to the slow cooker.

Measure out 2 tsp ras al hanut and stir into the beef and veg. Pour in the honey and the chopped tomatoes. Half fill the tin with water (around 200ml) and add that to the tagine. Crumble in the stock cube, give everything a stir, then pop a lid on the slow cooker. Set it to medium and cook for 6-8 hrs, or slow cook for 10-12 hrs at low or for 4-5 hrs at high.

When the tagine has 30 mins left to cook, tip the couscous into a heatproof bowl. Pour in 600ml water. Swirl to mix, then cover the bowl with a plate and set aside for 15 mins to soak.

Taste the tagine and season with a pinch of salt and pepper if you think it needs it. Fluff the couscous with a fork and divide between four warm bowls, then ladle over the tagine. Garnish with coriander leaves to serve.

On the hob^ Scoop the beef out of the pan and pop it in a bowl. Tip the chopped onions and carrots into the pan with 2 tbsp water and fry for 5 mins, stirring every so often. While the veg fry, Roughly chop the dates. Finely chop the coriander stalks (keep the leaves for later).

Return the beef to the pan with any juices from the plate. Stir in the dates and coriander stalks. Measure out 2 tsp ras al hanut and add them to the pan. Cook and stir for 1 min.

Pour in the honey and the chopped tomatoes. Fill the tin with water (around 400ml) and add that to the tagine. Crumble in the stock cube, give everything a stir, then pop a lid on the pan and bring to the boil. Turn the heat down and simmer for 40 mins.

When the tagine has 30 mins left to cook, tip the couscous into a heatproof bowl. Pour in 600ml water Swirl to mix, then cover the bowl with a plate and set aside for 15 mins to soak.

Taste the tagine and season with a pinch of salt and pepper if you think it needs it. Fluff the couscous with a fork and divide between four warm bowls, then ladle over the tagine. Garnish with coriander leaves to serve.