Moroccan Beef Tagine

Tender beef stewed with fragrant spices, chickpeas, and dried apricots in a rich, savory sauce, served over fluffy rice with a refreshing mint-cucumber salad.

• Prep: 20 min
• Cook: 1 hr 10 min
• Total: 1 hr 30 min
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $6.73/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1.5 pound beef stew meat (cut into 1 1/2-inch cubes)
• 1 yellow onion (large, chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon paprika
• 0.25 teaspoon ground cinnamon
• 1 can diced tomatoes (14.5-ounce, undrained)
• 2 cup gluten-free beef broth (gluten-free)
• 1 can chickpeas (15-ounce, rinsed and drained)
• 0.5 cup dried apricots (halved)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup white rice
• 2 cup water
• 1 English cucumber (diced)
• 0.5 cup fresh mint (chopped)
• 2 tablespoon lime juice

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef stew meat with salt and pepper. Add beef to the pot and sear on all sides until browned, about 5-7 minutes. Remove beef and set aside.
2. Add the chopped yellow onion to the pot and cook for 5 minutes until softened. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
3. Stir in the ground cumin, ground coriander, ground turmeric, paprika, and ground cinnamon. Cook for 1 minute, stirring constantly, until aromatic.
4. Return the browned beef to the pot. Add the undrained diced tomatoes, gluten-free beef broth, rinsed and drained chickpeas, and halved dried apricots. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 60 minutes, or until the beef is very tender. Stir occasionally.
6. While the tagine simmers, prepare the rice. In a medium saucepan, combine white rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
7. Prepare the mint-cucumber salad: In a small bowl, combine diced English cucumber, chopped fresh mint, and lime juice. Season with a pinch of salt and pepper.
8. Serve the Moroccan Beef Tagine over fluffy rice, with the fresh mint-cucumber salad on the side.

Notes

This dish tastes even better the next day as the flavors have more time to meld. If you have a tagine, feel free to cook the stew in it on the stovetop or in the oven at 325°F.

Nutrition (per serving)

• Calories: 610
• Protein: 48 g
• Carbohydrates: 58.5 g
• Fat: 20 g
• Fiber: 12 g
• Sodium: 890 mg
• Saturated Fat: 6.8 g
• Sugar: 14.5 g
• Cholesterol: 115 mg