Dutch Oven Spiced Beef Stew with Carrots and Potatoes

Slow-braised beef chuck cubes cooked in a fragrant broth of cinnamon, cumin, and ginger with tender carrots and potatoes, served with light quinoa.

• Prep: 15 min
• Cook: 1 hr 30 min
• Total: 1 hr 45 min
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• High-Protein
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• comfort food
• rich

Ingredients

• 1 pound beef chuck roast (cut into 1-inch cubes)
• 2 tablespoon garlic-infused olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3 carrots (peeled and cut into 1-inch pieces)
• 1 pound red potatoes (cut into 1-inch chunks)
• 1 can canned diced tomatoes (14.5 oz can)
• 1.5 cup low-FODMAP beef broth
• 1 cup quinoa
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Season beef chuck cubes with ground cumin, ground cinnamon, ground ginger, and 1/2 teaspoon of the salt.
2. Heat garlic-infused olive oil in a heavy Dutch oven over medium-high heat. Brown beef cubes in batches for 6 to 8 minutes until a deep crust forms, then return all meat to the pot.
3. Add canned diced tomatoes, low-FODMAP beef broth, carrots, red potatoes, and remaining 1/2 teaspoon salt. Bring to a boil, cover with lid, reduce heat to low, and simmer gently for 90 minutes until the beef is fork-tender.
4. Meanwhile, combine quinoa with 2 cups of water in a small pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until liquid is absorbed and grains are fluffy.
5. Ladle tender beef stew over warm quinoa and garnish with chopped fresh cilantro.

Notes

Using garlic-infused oil and low-FODMAP certified broth keeps this traditional slow braise gentle on the gut.

Nutrition (per serving)

• Calories: 510
• Protein: 33 g
• Carbohydrates: 48 g
• Fat: 19 g
• Fiber: 6.5 g
• Sodium: 780 mg
• Saturated Fat: 5 g
• Sugar: 5 g
• Cholesterol: 75 mg