Low Sodium Beef Tagine Stew
Embark on a flavorful journey with this Low Sodium Beef Tagine Stew, a healthier twist on the classic North African dish. Tender beef chuck roast is slow-simmered in a fragrant blend of warm spices like cumin, coriander, cinnamon, and turmeric, creating a deeply aromatic base. Bright pops of sweetness from dried apricots and heartiness from vibrant vegetables, including carrots and sweet potatoes, make this stew both wholesome and satisfying. Simmered in low-sodium beef broth and finished with chickpeas, lemon juice, and a sprinkle of fresh cilantro, this recipe delivers bold, layered flavors without the extra salt. Ideal for a cozy dinner, serve this low-sodium tagine with fluffy couscous or warm whole-grain bread for a meal that's both nourishing and unforgettable. Perfect for those seeking a heart-healthy yet indulgent option!
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black pepper
- 3 cups low sodium beef broth
- 3 carrots, peeled and sliced
- 2 sweet potatoes, peeled and chopped
- 0.5 cup dried apricots, chopped
- 14 ounces canned no-salt-added diced tomatoes
- 15 ounces chickpeas, rinsed and drained
- 1 lemon, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
Cut the beef chuck roast into 2-inch cubes. Pat them dry with paper towels to ensure a good sear.
In a large Dutch oven or tagine pot, heat the olive oil over medium-high heat. Add the beef cubes in batches, and sear until browned on all sides, about 5 minutes per batch. Remove the beef to a plate and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté until the onions are soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger, then stir in the cumin, coriander, cinnamon, turmeric, and black pepper. Cook for another 1-2 minutes until the spices are fragrant.
Return the browned beef to the pot. Pour in the low sodium beef broth, ensuring the beef is submerged. Bring the mixture to a simmer.
Add the carrots, sweet potatoes, chopped dried apricots, and diced tomatoes to the pot. Stir to combine.
Cover the pot and reduce the heat to low. Allow it to simmer gently for about 2 hours, stirring occasionally, until the beef is tender.
Stir in the chickpeas and lemon juice, and let the stew cook uncovered for an additional 15-20 minutes to thicken slightly.
Adjust seasoning to taste, considering the low sodium guideline, and garnish with chopped cilantro before serving.
Serve the tagine with couscous or whole-grain bread to soak up the rich flavors.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 301.7 g | 110% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 112.1 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 7517 mg | 160% | |
*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.
