Paleo Beef Tagine Stew

Warm your soul with this hearty and flavorful Paleo Beef Tagine Stew, a comforting dish that’s both wholesome and exotic. Tender chunks of beef chuck are slow-simmered in a fragrant blend of Moroccan-inspired spices, like cumin, coriander, cinnamon, and turmeric, mingling beautifully with sweet potatoes, dried apricots, and a touch of fresh ginger. This grain-free stew is a feast for both the eyes and the palate, with vibrant colors and rich, layered flavors. Finished with a sprinkle of fresh cilantro and parsley, it’s perfect for a cozy family meal or a guilt-free indulgence. Easy to prepare in a tagine or Dutch oven, this paleo-friendly recipe is a showstopper for your table, offering a balance of savory and sweet in every bite.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

Cut the beef chuck into 1-inch cubes. Set aside.

Step 2

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.

Step 3

Chop the onion and carrots into small pieces. Mince the garlic cloves and finely grate the ginger.

Step 4

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.

Step 5

Add the garlic and ginger to the pot and sauté for 1-2 minutes until fragrant.

Step 6

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.

Step 7

Pour in the diced tomatoes with their juices and the beef broth. Bring to a simmer while stirring occasionally.

Step 8

Peel and cube the sweet potato into 1-inch pieces. Stir them into the tagine along with the dried apricots and almonds.

Step 9

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.

Step 10

Chop the cilantro and parsley. Stir them into the stew just before serving, reserving some for garnishing.

Step 11

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 12

Serve the stew hot, garnished with the reserved herbs.

Nutrition Facts

Serving size	(2507.5g)

Amount per serving	% Daily Value*
Calories	3635.8

Total Fat 222.8g	0%
Saturated Fat 65.8g	0%
Polyunsaturated Fat 17.0g
Cholesterol 847.9mg	0%
Sodium 9700.4mg	0%
Total Carbohydrate 152.8g	0%
Dietary Fiber 39.8g	0%
Total Sugars 71.3g
Protein 270.3g	0%

Vitamin D 36.3IU	0%
Calcium 768.0mg	0%
Iron 47.0mg	0%
Potassium 6229.2mg	0%

*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.

Source of Calories

Fat: 54.2%

Protein: 29.2%

Carbs: 16.5%