Soy-Free Beef Tagine Stew
Warm your kitchen with the rich aromas of this Soy-Free Beef Tagine Stew, a hearty and comforting dish inspired by Moroccan flavors. This easy-to-make tagine-style stew features tender chunks of beef chuck roast simmered to perfection in a flavorful blend of spices—cinnamon, cumin, ginger, and turmeric—paired with the sweetness of dried apricots and the earthiness of carrots and sweet potatoes. Topped with fresh parsley and crunchy slivered almonds, this vibrant one-pot meal is naturally soy-free and perfect for a wholesome dinner. Serve it with fluffy couscous, nutty quinoa, or crusty bread for a complete and satisfying feast. Ideal for meal prep or cozy family gatherings, this dish is the perfect balance of savory, sweet, and spicy!
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Recipe Information
Ingredients
- 1.5 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 14.5 ounces canned diced tomatoes with juice
- 2 cups beef broth
- 2 medium carrots, sliced into rounds
- 1 medium sweet potato, peeled and cubed
- 0.5 cup dried apricots, chopped
- 0.5 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
- 0.25 cup almonds, slivered or sliced
Instructions
Cut the beef into 1-inch cubes and season with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides, about 5 minutes per batch. Remove the meat and set aside.
In the same pot, lower the heat to medium and add the chopped onion. Cook until they start to caramelize, about 5 minutes.
Stir in the garlic, cinnamon, cumin, ginger, coriander, turmeric, and cayenne. Cook for about 1 minute or until fragrant.
Return the beef to the pot. Add diced tomatoes with their juice and the beef broth. Stir well to combine.
Add the carrots, sweet potato, and chopped dried apricots to the pot.
Bring to a simmer, then reduce the heat to low and cover. Cook for about 1.5 to 2 hours or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
Adjust seasoning with more salt and pepper to taste.
Garnish with chopped fresh parsley and slivered or sliced almonds before serving.
Serve hot with couscous, quinoa, or crusty bread.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.8 g | 252% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 75.0 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 36.7 mg | 204% | |
| Potassium | 5996 mg | 128% | |
*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.
