Keto Beef Tagine Stew
Immerse yourself in the rich, aromatic flavors of North Africa with this Keto Beef Tagine Stew, a low-carb twist on a classic comfort dish. Perfect for keto enthusiasts and fans of slow-cooked meals, this recipe combines tender chunks of seared beef chuck roast with a vibrant medley of spices—cumin, cinnamon, turmeric, and ginger—infused into a velvety tomato-based sauce. Simmered to perfection with hearty vegetables like zucchini and bell peppers, plus the briny pop of green olives, this dish delivers a tantalizing blend of savory and sweet taste profiles without sacrificing its keto-friendly appeal. With just 20 minutes of prep and a hands-off simmering process, this beef tagine promises incredible depth of flavor and an unforgettable dining experience. Garnish with fresh parsley and serve it piping hot—this stew is sure to become a comforting centerpiece for any low-carb dinner. Keywords: keto beef stew, tagine recipe, low-carb dinner, North African spices, slow-cooked beef.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 15-ounce can canned diced tomatoes
- 2 cups beef broth
- 2 medium zucchini, diced
- 1 red bell pepper, chopped
- 0.5 cup green olives, pitted and halved
- 0.25 cup chopped fresh parsley
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat dry with paper towels and season all over with salt and black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches, ensuring not to crowd the pan, and sear until browned on all sides. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for about 5 minutes until translucent.
Add the minced garlic, cumin, cinnamon, ginger, paprika, and turmeric to the onions. Stir frequently for about 1-2 minutes until aromatic.
Add the diced tomatoes and beef broth to the pot, scraping any browned bits off the bottom.
Return the beef to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and let it gently simmer for about 1.5 hours, stirring occasionally.
After 1.5 hours, add the diced zucchini, chopped bell pepper, and halved olives. Stir well to combine.
Continue to simmer for an additional 30 minutes uncovered, or until the beef and vegetables are tender, and the sauce has thickened.
Taste and adjust seasoning if necessary. Stir in the chopped parsley just before serving.
Serve the tagine hot, optionally garnished with additional parsley.
Nutrition Facts
Calories |
3271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.9 g | 329% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 7204 mg | 313% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 34.1 g | ||
| Protein | 185.4 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 5710 mg | 121% | |
*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.
