Beef "Tagine" in the Slow Cooker

As someone who lacks willpower and motivation in the evening, I have found that slow cooker meals are a game-changer for me when it comes to healthy eating.  Slow-cooker dinners are a great solution when you have the energy to prep everything earlier in the day so your meal is effortlessly ready to enjoy at dinnertime!

This particular recipe for beef tagine in the slow cooker is one of my favorites, and it never fails to impress me with its flavors and textures. I can make it early in the day, and by the time dinner rolls around, I’ve got a piping hot, melt-in-your-mouth, delicious meal that is ready to serve. It's also the perfect recipe for busy weekends when you have company coming over for dinner. The aromatic spices make the house smell amazing and the dish is a real crowd-pleaser.

Tagines originate from Morocco, Algeria, Tunisia, and Libya. The word “tagine” refers to both the conical-shaped lidded dish and the food that is cooked inside it, which is usually a blend of sweet and savory flavors. The dish is slow-cooked over smoldering charcoal fires or stoves. As I don’t own a traditional tagine cooking dish, but I do own an electric slow cooker, this recipe works out very well.

Lamb is more traditionally used in tagine recipes, but I favor beef. While you can get stew meat from your local butcher, I prefer to use beef chuck roast. This cut of meat is very forgiving in the slow cooker and you can remove any excess fat (a little is okay, but I don’t like it too greasy). Also, try to cut all the pieces into consistent 1-2” cubes for even cooking.

Grass-fed beef is an excellent source of protein, containing approximately 25 grams of protein per 4-ounce serving. If you have the option and resources, choosing grass-fed beef is always the better option over grain-fed beef. 100% grass-fed beef comes from cattle that graze on pasture and consume a natural diet of only grass while being free to roam. In contrast, grain-fed cattle in the United States are mostly raised on feedlots without access to pasture and are fed an unnatural diet of grains like corn and soy, resulting in beef that is higher in fat. Grass-fed beef fat is also higher in vitamins A and E, both of which have antioxidant properties.

This flavorful recipe includes chickpeas (or garbanzo beans), which provide a nice dose of fiber and protein, along with carrots, tomatoes, onions, and garlic. An unusual ingredient used in this recipe is dried apricots, which provide Vitamin A, fiber, and iron. These chewy fruits also boast potassium, a vital nutrient that helps with nerves, muscle and heart function, and maintains normal levels of fluid inside our cells.

The magic of this recipe lies in the spice blend, which includes cumin, coriander, turmeric, cinnamon, ginger, and paprika. These spices add not only flavor but also a health boost as many are a good source of antioxidants that protect cells from damage.

To serve this dish, make a pot of quinoa, long-grain rice, or couscous about 30 minutes before you're ready for dinner. The whole grain base will absorb the delicious sauce. You can sprinkle some fresh cilantro and roasted almonds on top for a garnish. Be warned, the smells in your home will get you salivating long before dinner is ready!

Two Notes:

1. The flavors get even better the next day, so be sure to put the leftovers in an airtight container in the fridge.

2. You can make this a vegan meal by omitting the meat and adding an extra can of chickpeas. Serve over quinoa for a complete protein profile.

Makes 6-8 generous servings.

Ingredients:

• 2 lbs chuck roast cut into bite-size cubes and seasoned with a sprinkle of salt and pepper

• 1 tablespoon olive oil

• 2-3 carrots, chopped into bite-size pieces

• 1 large onion (red or yellow), diced

• 3-4 cloves garlic, minced

• 1/2 cup dried apricots, chopped into quarters

• 1 can (15.5 ounces) diced tomatoes with juices

• 1 can (15.5 ounces) chickpeas, drained and rinsed

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1 tsp smoked paprika

• 1 cup broth of choice (vegetable, beef or chicken)

• Salt & pepper to taste depending on if the broth and canned goods are salt-free (about 1 tsp salt,1/2 tsp pepper)

• A handful of Fresh cilantro to garnish
  

Direction:

1. Heat oil in a large skillet over medium-high heat.

2. Brown the beef in the skillet, about 1-2 minutes on each side. No need to cook through as it will fully cook in the slow cooker!

3. While the beef is browning in the skillet, mix all the dried spices to combine.

4. Add all the ingredients to your slow cooker pot (except the fresh cilantro).

5. Gently stir all the ingredients to combine.

6. Cook on low for 8 hours or high for 4 hours.

Store leftovers (if you have any) in an airtight container in the fridge for up to 3 days or freezer for 2-3 months.

Beef Tagine in the Slow Cooker - Sorry, this is not a scratch-and-sniff image.