Paleo Beef Tagine Stew
Discover bold flavors and nourishing ingredients with this Paleo Beef Tagine Stew, a hearty dish infused with rich spices and packed with wholesome goodness. This slow-simmered recipe combines tender chunks of beef chuck, vibrant sweet potatoes, and the natural sweetness of dried apricots, all brought together in a luscious tomato-based broth spiced with cumin, cinnamon, turmeric, and more. Almonds add crunch, while fresh cilantro and parsley brighten each bite. Perfect for a cozy family dinner or meal prepping, this paleo-friendly stew comes together in a tagine or Dutch oven for an aromatic, comforting experience. Try this gluten-free, dairy-free recipe to transport your taste buds to North African-inspired culinary bliss!
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 3 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 3 garlic cloves
- 1 inch ginger
- 14 ounces canned diced tomatoes
- 2 cups beef broth
- 1 large sweet potato
- 1 cup dried apricots
- 0.5 cup almonds
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
- 0.25 cup fresh parsley
Instructions
Cut the beef chuck into 1-inch cubes. Set aside.
In a large tagine or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes and brown on all sides, about 8-10 minutes. Remove the beef and set aside.
Chop the onion and carrots into small pieces. Mince the garlic cloves and finely grate the ginger.
In the same pot, add the remaining tablespoon of olive oil. Sauté the chopped onion and carrots until the onion is soft, about 5 minutes.
Add the garlic and ginger to the pot and sauté for 1-2 minutes until fragrant.
Return the beef to the pot. Stir in the cumin, coriander, cinnamon, turmeric, paprika, sea salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the diced tomatoes with their juices and the beef broth. Bring to a simmer while stirring occasionally.
Peel and cube the sweet potato into 1-inch pieces. Stir them into the tagine along with the dried apricots and almonds.
Lower the heat, cover the tagine, and let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors are well combined.
Chop the cilantro and parsley. Stir them into the stew just before serving, reserving some for garnishing.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with the reserved herbs.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 19.8 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1210 mg | 26% | |
*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.
