Algerian Beef
Dive into the rich and aromatic flavors of traditional North African cuisine with this Algerian Beef recipe. Tender chunks of beef simmer to perfection in a spiced tomato-based broth infused with warm cumin, coriander, cinnamon, and paprika, creating a deeply flavorful dish that's both hearty and comforting. Carrots and potatoes add natural sweetness and substance, while fresh parsley and cilantro bring a burst of brightness to each bite. Perfect for a family dinner or a cozy weekend meal, this one-pot wonder is easy to prepare and pairs beautifully with crusty bread or fluffy couscous to soak up the luscious sauce. With a captivating blend of spices and a slow-cooked, melt-in-your-mouth texture, this dish is a must-try for lovers of global flavors.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 500 grams beef stew meat
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium ripe tomatoes, chopped
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 500 milliliters beef or vegetable broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the beef stew meat with half the salt and pepper, then brown the meat in batches, ensuring all sides are seared. Remove the meat and set it aside.
In the same pot, add the chopped onion and cook for about 5 minutes until soft and translucent.
Add the minced garlic, tomato paste, and spices (cumin, coriander, cinnamon, paprika, and turmeric). Stir well to coat the onions in the spices, cooking for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for another 5 minutes until they begin to break down.
Return the browned beef to the pot, along with the sliced carrots, cubed potatoes, and broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 60-90 minutes. Stir occasionally to prevent sticking.
Check for seasoning and adjust with the remaining salt and pepper as needed.
Once the beef is tender and the vegetables are cooked through, stir in the fresh parsley and cilantro.
Serve hot with crusty bread or over couscous for a complete meal.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1207 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
