Dairy-Free Beef Tagine Stew
Elevate your dinner table with this Dairy-Free Beef Tagine Stew, a culinary masterpiece inspired by traditional Moroccan flavors. Tender beef cubes are simmered to perfection in a fragrant blend of spices like cumin, cinnamon, ginger, and saffron, creating a deeply aromatic and savory base. Sweet potatoes, carrots, and dried apricots add a delightful touch of natural sweetness, while chickpeas lend texture and heartiness to the dish. Finished with zesty lemon juice, fresh cilantro, and toasted almonds, this one-pot wonder is ideal for cozy family dinners or entertaining guests. Completely dairy-free and rich in protein, this hearty tagine pairs beautifully with steamed rice, fluffy couscous, or warm flatbread for an unforgettable, flavor-packed meal. Perfect for anyone seeking a warming, nutritious meal infused with global inspiration!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 1 teaspoon paprika
- 0.25 teaspoon saffron threads, crushed
- 2 tablespoons tomato paste
- 3 cups beef broth
- 3 medium carrots, peeled and cut into 2-inch pieces
- 1 large sweet potato, peeled and cut into chunks
- 0.5 cup dried apricots, halved
- 1 15-ounce can chickpeas, drained and rinsed
- 2 tablespoons lemon juice
- 0.25 cup fresh cilantro, chopped
- 0.25 cup slivered almonds, toasted
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or tagine over medium-high heat.
Season the beef cubes with salt and black pepper.
Brown the beef in batches, adding more oil as necessary, until all sides are seared; remove and set aside.
Reduce heat to medium and add the chopped onion, cooking until soft and translucent, about 5 minutes.
Stir in the garlic, cumin, cinnamon, ginger, and paprika, cooking for another 2 minutes until fragrant.
Add the crushed saffron threads and tomato paste, stirring until the paste begins to darken, around 1 minute.
Return the beef to the pot, add the beef broth, and bring to a simmer.
Add carrots, sweet potatoes, and dried apricots to the pot, stirring to combine.
Cover and reduce heat to low, allowing to simmer for about 1.5 to 2 hours, or until the beef is tender.
Add the chickpeas in the last 15 minutes of cooking.
Before serving, stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped cilantro and toasted slivered almonds before serving.
Nutrition Facts
Calories |
4118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.5 g | 325% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7723 mg | 336% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 59.7 g | 213% | |
| Total Sugars | 89.5 g | ||
| Protein | 228.0 g | 456% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 7003 mg | 149% | |
*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.
