Beef Tagine with Prunes

Wine is absent from the traditional cooking of countries where religious observance forbids its consumption. Vinegars have, however, been used since ancient times and make an excellent substitute in dishes like these. Their use must be judicious, for vinegar behaves differently from wine in that its impact intensifies during cooking, so it can only be added in small quantities. Balsamic vinegar is suggested here because its aromatic and sweet properties work particularly well with the prune