Beef and Butternut Tagine Crockpot Paleo
Savor the warm, aromatic flavors of this Beef and Butternut Tagine Crockpot Paleo recipe, a wholesome slow-cooked dish that’s as nutritious as it is delicious. Tender chunks of beef stew meat pair harmoniously with sweet butternut squash, earthy carrots, and a fragrant blend of Moroccan-inspired spices, including cinnamon, cumin, coriander, and turmeric. The addition of plump raisins adds a subtle sweetness, while garlic and onion create a rich base of savory flavor. This paleo-friendly recipe is effortlessly prepared in a crockpot, making it perfect for busy weeknights or meal prep. Ready in just a few hours of hands-off cooking, this hearty, gluten-free tagine is a vibrant and satisfying one-pot meal. Serve it steaming hot with a garnish of fresh cilantro or parsley for a beautiful finishing touch.
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Recipe Information
Ingredients
- 2 pounds Beef stew meat
- 1 medium (about 2 pounds, peeled, seeded, and cubed) Butternut squash
- 1 large (diced) Yellow onion
- 3 medium (peeled and sliced into rounds) Carrots
- 4 cloves (minced) Garlic
- 14.5 ounces Canned diced tomatoes
- 1 cup Beef broth
- 0.5 cup Raisins
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground ginger
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons (chopped, for garnish) Fresh cilantro or parsley
Instructions
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Season the beef stew meat with salt and black pepper. Brown the beef in batches in the hot skillet, about 2-3 minutes per side. Add more olive oil if needed between batches. Once browned, transfer the meat to the crockpot.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and cook for an additional 1 minute until fragrant. Transfer the onion and garlic mixture to the crockpot.
Add the cubed butternut squash, sliced carrots, canned diced tomatoes (with their juice), beef broth, raisins, cinnamon, cumin, coriander, turmeric, ground ginger, and any remaining salt and black pepper to the crockpot.
Stir the ingredients to ensure the spices are evenly distributed.
Cover the crockpot with its lid and cook on low for 6-7 hours or on high for 3-4 hours, or until the beef is tender and the butternut squash is cooked through.
Taste the stew and adjust seasoning if necessary.
Serve hot in bowls, garnished with freshly chopped cilantro or parsley, as desired.
Nutrition Facts
Calories |
3475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 3752 mg | 163% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 98.1 g | ||
| Protein | 254.9 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 7826 mg | 167% | |
*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.
