Low Fat Beef Marrakesh
Delight your taste buds with Low Fat Beef Marrakesh, a hearty yet healthy take on classic Moroccan-inspired flavors. This dish features tender lean beef simmered to perfection with a fragrant blend of cinnamon, cumin, paprika, and ginger, creating a warm and aromatic base. Loaded with wholesome veggies like carrots, zucchini, and onions, it’s further enriched by sweet dried apricots and hearty chickpeas for a perfect balance of savory and sweet. The low-fat recipe skips heavy oils and leans on rich crushed tomatoes and beef stock to create a flavorful, guilt-free sauce. Ready in under two hours, this one-pot wonder is ideal for weeknight dinners or meal prep, and it pairs beautifully with fluffy couscous or nutty quinoa. Garnished with fresh cilantro, it’s a show-stopping recipe that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 500 grams Lean beef stew meat
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Ground ginger
- 1 tablespoon Olive oil (optional, for browning)
- 1 Large onion, diced
- 3 Carrots, peeled and sliced into rounds
- 1 Zucchini, diced
- 3 Garlic cloves, minced
- 400 grams Crushed tomatoes
- 500 milliliters Low-sodium beef stock
- 1 can Chickpeas, drained and rinsed
- 100 grams Dried apricots, chopped
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, combine the cinnamon, cumin, paprika, ginger, salt, and black pepper. Add the beef and toss to coat evenly with the spices.
Heat a large non-stick sauté pan or Dutch oven over medium heat. If using olive oil, add it to the pan. Sear the beef in batches until browned on all sides (about 2-3 minutes per side). Remove the beef from the pan and set aside.
In the same pan, add the diced onion and sauté until it becomes translucent, about 3-4 minutes. Add the garlic and cook for another minute, stirring frequently.
Add the carrots, zucchini, and seared beef back to the pan. Pour in the crushed tomatoes and beef stock, stirring to combine.
Bring the mixture to a gentle simmer. Cover the pan and reduce the heat to low. Allow the beef to cook for 60 minutes, stirring occasionally.
After 60 minutes, stir in the chickpeas and dried apricots. Cover again and cook for an additional 20-30 minutes, or until the beef is tender and the flavors have melded together.
Taste and adjust seasoning with additional salt or pepper, if necessary. If the sauce is too thick, you can add a splash of beef stock or water to loosen it.
Serve hot, garnished with chopped fresh cilantro. Pair it with couscous, quinoa, or brown rice for a complete meal.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5087 mg | 221% | |
| Total Carbohydrate | 256.1 g | 93% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 109.1 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 6406 mg | 136% | |
*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.
