High Protein Beef Tagine Stew
Experience the rich, aromatic flavors of Moroccan-inspired cuisine with this High Protein Beef Tagine Stew—a hearty and satisfying dish perfect for family dinners or meal prep. Featuring tender beef chuck simmered in a blend of warm spices like cinnamon, cumin, and coriander, this stew is elevated by the sweetness of dried apricots and the nutty crunch of toasted almonds. Healthy ingredients like chickpeas, sweet potatoes, and carrots make this a nutrient-packed, balanced meal, while fresh cilantro adds a burst of freshness to the final presentation. Slow-cooked to perfection, this high-protein recipe captures the essence of comfort food while delivering bold, unforgettable flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon cayenne pepper
- 14.5 ounces canned diced tomatoes
- 2 cups beef broth
- 0.5 cup dried apricots, chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 medium carrots, peeled and chopped
- 2 medium sweet potatoes, peeled and cubed
- 0.5 cup almonds, toasted and chopped
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
Add the beef cubes in batches and brown them on all sides. Remove the beef and set it aside.
In the same pot, add the chopped onions and sauté until they are translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for 1 minute until fragrant.
Return the browned beef to the pot. Add the canned diced tomatoes and beef broth, stirring well to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally.
After 1 hour, add the chopped apricots, drained chickpeas, chopped carrots, and sweet potatoes to the pot.
Continue to simmer for another 45 minutes to 1 hour, or until the beef and vegetables are tender.
Season the stew with salt and black pepper to taste.
Stir in the toasted almonds and fresh cilantro just before serving.
Serve the stew hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
4498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.1 g | 360% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 7335 mg | 319% | |
| Total Carbohydrate | 287.9 g | 105% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 103.1 g | ||
| Protein | 234.2 g | 468% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 915 mg | 70% | |
| Iron | 50.9 mg | 283% | |
| Potassium | 7663 mg | 163% | |
*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.
