Low Fat Beef Tagine Stew
Discover the rich, aromatic flavors of Moroccan cuisine with this Low Fat Beef Tagine Stew, a health-conscious twist on a classic dish. Made with lean beef chuck and simmered in a fragrant blend of warm spices like cumin, cinnamon, and coriander, this hearty stew is brimming with nutrient-packed vegetables, including carrots and zucchini, along with sweet prunes for a delightful hint of natural sweetness. Slow-cooked to perfection in flavorful beef broth and canned tomatoes, this stew is tender, satisfying, and perfect for cozy family dinners. Finished with a fresh garnish of cilantro and parsley, it’s a wholesome, low-fat meal that pairs beautifully with crusty bread or fluffy couscous for a comforting yet guilt-free indulgence. Ideal for meal prepping or serving straight from the tagine, this recipe is a delicious introduction to the world of tagine cooking.
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Recipe Information
Ingredients
- 500 grams lean beef chuck
- 2 teaspoons olive oil
- 1 large onion
- 3 garlic cloves
- 1 tablespoon ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 400 grams canned chopped tomatoes
- 500 milliliters beef broth
- 3 large carrots
- 2 large zucchini
- 100 grams prunes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 0.5 cup fresh parsley
Instructions
Cut the lean beef chuck into 1-inch cubes and set aside.
Peel and finely chop the onion, and mince the garlic cloves.
Peel and grate the ginger for a fresh, aromatic base.
In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
Add the chopped onion and garlic to the pot, sautéing until the onions are translucent, about 5 minutes.
Stir in the grated ginger, ground cumin, cinnamon, paprika, and ground coriander. Cook for an additional 2 minutes to release the spices' aroma.
Add the beef cubes to the pot and brown them on all sides, which should take about 5 minutes.
Pour in the canned chopped tomatoes and beef broth, stirring to combine everything well.
Bring the mixture to a simmer, cover, and let it cook for 30 minutes on low heat.
Meanwhile, peel and slice the carrots into rounds and slice the zucchinis into thick coins.
Add the carrots and zucchinis to the pot, along with the prunes, salt, and black pepper.
Cover the pot again and continue to simmer for an additional 45-60 minutes, or until the beef is tender and the vegetables are cooked through.
Check the seasoning and adjust with more salt and pepper as needed.
Remove from heat and let it rest for a few minutes.
Garnish with freshly chopped cilantro and parsley before serving warm. Enjoy your low-fat beef tagine stew!
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 10067 mg | 438% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 102.6 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5925 mg | 126% | |
*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.
