Slow-Cooked Beef and Chickpea Tagine with Warm Spices

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rich and hearty North African-inspired stew where tender beef slowly braises with chickpeas and aromatic spices for deep, authentic flavor. This Middle Eastern-inspired beef recipe, ready in about 180 minutes, pairs beef chuck roast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1.5-inch cubes beef chuck roast
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 5 cloves, minced garlic cloves
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp smoked paprika
• 1 cup canned diced tomatoes
• 2 cups beef broth
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lemon wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck roast cubes and brown in batches for 4-5 minutes per side until a deep crust forms. Remove beef and set aside.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion to the pot. Sauté for 6-7 minutes until soft and golden. Add 5 minced garlic cloves, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, and 1 tsp smoked paprika, stirring for 1 minute until spices are fragrant.
3. Step 3: Return the browned beef to the pot and add 1 cup canned diced tomatoes, 2 cups beef broth, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer, then cover and reduce heat to low.
4. Step 4: Cook the stew gently for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender.
5. Step 5: Stir in 1 can (15 oz) drained chickpeas and cook uncovered for another 15 minutes to heat through and thicken the sauce.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro. Serve with lemon wedges on the side to squeeze over the tagine.