Slow-Simmered Tunisian Beef and Potato Tagine

Name: Slow-Simmered Tunisian Beef and Potato Tagine
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 5 servings
Cuisine: Tunisian
Ingredients: 2 pound beef chuck roast (cut into 1.5-inch cubes); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 clove garlic (minced); 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 0.5 teaspoon ground caraway; 0.25 teaspoon ground cinnamon; 14.5 ounce diced tomatoes (undrained); 3 cup beef broth; 1 pound Russet potato (peeled and cut into 1-inch cubes); 3 carrots (peeled and sliced into 0.5-inch rounds); 1 teaspoon salt; 0.5 teaspoon black pepper; 5 piece pita bread (warmed)

A rich and hearty beef stew, slow-cooked with aromatic spices, tender potatoes, and carrots, delivering deep, comforting Tunisian flavors.

Prep: 20 min
Cook: 1 hr 40 min
Total: 2 hr
Servings: 5
Cuisine: Tunisian
Difficulty: Easy
Cost: $6.41/serving

Dietary

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

Ingredients

2 pound beef chuck roast (cut into 1.5-inch cubes)
2 tablespoon olive oil
1 yellow onion (large, chopped)
3 clove garlic (minced)
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon sweet paprika
0.5 teaspoon ground caraway
0.25 teaspoon ground cinnamon
14.5 ounce diced tomatoes (undrained)
3 cup beef broth
1 pound Russet potato (peeled and cut into 1-inch cubes)
3 carrots (peeled and sliced into 0.5-inch rounds)
1 teaspoon salt
0.5 teaspoon black pepper
5 piece pita bread (warmed)

Instructions

Season beef chuck cubes generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
Reduce heat to medium. Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Stir in the tomato paste, ground cumin, sweet paprika, ground caraway, and ground cinnamon. Cook for 2 minutes, stirring constantly.
Add the diced tomatoes and 3 cups beef broth to the pot, scraping up any browned bits from the bottom. Bring to a simmer.
Return the browned beef to the pot. Reduce heat to low, cover, and simmer for 60 minutes.
Add the cubed Russet potatoes and sliced carrots to the stew. Stir well. Cover and continue to simmer for another 30-40 minutes, or until the beef and vegetables are very tender.
Taste and adjust seasoning with remaining salt and black pepper as needed. Serve the Slow-Simmered Tunisian Beef and Potato Tagine hot with warmed pita bread on the side.

Notes

For an even richer flavor, you can let this stew rest overnight in the refrigerator and gently reheat the next day. The flavors deepen beautifully.

Nutrition (per serving)

Calories: 680
Protein: 52.5 g
Carbohydrates: 50.1 g
Fat: 32.2 g
Fiber: 8.7 g
Sodium: 850 mg
Saturated Fat: 11.5 g
Sugar: 7.3 g
Cholesterol: 160 mg