Low Carb Beef Tagine Stew
Warm, aromatic, and utterly satisfying, this **Low Carb Beef Tagine Stew** captures the essence of Moroccan cuisine while fitting seamlessly into a keto-friendly or low-carb lifestyle. Tender chunks of beef chuck roast are slow-simmered with a vibrant blend of spices like cumin, cinnamon, coriander, and turmeric, creating a deeply flavorful base that fills your kitchen with irresistible aromas. Hearty vegetables like zucchini and carrots, paired with tangy green olives and a bright hint of lemon zest, add texture and balance to this soulful dish. Perfectly suited for cozy dinners or meal prep, this one-pot wonder is garnished with fresh cilantro for a fragrant finishing touch. Ready in just over two hours, it’s an ideal choice for anyone seeking healthy, globally inspired comfort food.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 4 minced garlic cloves
- 1 tablespoon, minced ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 4 cardamom pods
- 14 ounces canned diced tomatoes
- 2 cups beef broth
- 3 medium, sliced carrots
- 1 large, chopped zucchini
- 1 cup, pitted and halved green olives
- 1 cup, chopped fresh cilantro
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the beef chuck roast into 1-inch cubes and season with salt and pepper.
In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat.
Brown the beef cubes in batches, ensuring they are seared on all sides, then remove and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
Stir in the garlic and ginger, and cook for 1 minute until fragrant.
Add the ground cumin, cinnamon, coriander, turmeric, and cardamom pods, and cook for another minute to toast the spices.
Return the seared beef to the pot and stir to coat with the spices.
Pour in the canned diced tomatoes and beef broth, bringing the mixture to a gentle simmer.
Cover and cook on low heat for 90 minutes, stirring occasionally, until the beef becomes tender.
Add the sliced carrots, chopped zucchini, and halved olives to the pot.
Continue to cook for an additional 30 minutes until the vegetables are tender.
Stir in the chopped fresh cilantro and lemon zest, adjusting the seasoning with additional salt and pepper if needed.
Serve hot, garnished with additional fresh cilantro if desired.
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.1 g | 339% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 11691 mg | 508% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 48.6 g | ||
| Protein | 185.8 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 37.8 mg | 210% | |
| Potassium | 5437 mg | 116% | |
*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.
