Nut-Free Beef Tagine Stew
Embark on a culinary journey with this Nut-Free Beef Tagine Stew, a fragrant and allergy-friendly twist on a classic Moroccan dish. Tender beef chuck is slow-simmered with warm spices like cumin, cinnamon, and turmeric, creating a deeply flavorful base that's perfectly balanced by the sweetness of dried apricots and the heartiness of chickpeas. Fresh garlic and ginger lend vibrant undertones, while a splash of lemon juice and a garnish of cilantro brighten every bite. This nut-free recipe caters to dietary restrictions without compromising on rich, authentic flavors. Ready in just over two hours, it’s the perfect family-sized meal to serve over fluffy couscous, steamed rice, or with warm flatbread for an unforgettable dinner full of global inspiration.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 2 tablespoons olive oil
- 2 medium, finely chopped onion
- 4 cloves, minced garlic
- 1 tablespoon, freshly grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 14.5 ounces canned diced tomatoes
- 2 cups beef broth
- 3 large, sliced carrots
- 1 cup, halved dried apricots
- 15 ounces, drained and rinsed canned chickpeas
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
- 1 for juice lemon
Instructions
Cut the beef chuck into 1.5-inch cubes and pat dry with paper towels.
In a large Dutch oven or heavy-based pot, heat 2 tablespoons of olive oil over medium-high heat.
Add the beef cubes in batches, browning them on all sides (about 5-7 minutes per batch). Remove the beef and set aside.
In the same pot, lower the heat to medium and add the chopped onions. Sauté until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the spices: cumin, cinnamon, coriander, turmeric, and paprika. Cook for another minute to toast the spices.
Return the beef to the pot, then pour in the canned diced tomatoes and beef broth. Stir to combine.
Add the sliced carrots, dried apricots, and chickpeas. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is tender and flavors are well combined.
Just before serving, stir in the juice of one lemon and garnish with fresh chopped cilantro.
Serve hot with couscous, rice, or your favorite flatbread.
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 60.4 g | 302% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 10727 mg | 466% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 66.3 g | ||
| Protein | 273.6 g | 547% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 712 mg | 55% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 6623 mg | 141% | |
*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.
