Moroccan Stew Ground Beef Sweet Potatoes

Warm aromatic spices along with low-and-slow cooking take this deeply savory Moroccan beef and sweet potato stew over the elevation in flavor.  This stew is fabricated in a dutch oven rather than a tagine vessel, and the traditional apricots are removed for a lower saccharide selection.

Bound to Recipe

Moroccan beef and sweet potato stew

Why are Tagines Popular in Morrocan Cooking?

A pile of tagines on a street in Kingdom of morocco

A tagine is a Berber (primarily Algerian or Moroccan) dish named after the blazon of earthenware pot in which it is cooked.  Tagine vessels are primarily used to slow-cook savory stews and vegetable dishes.

Because the domed or cone-shaped lid of the tagine traps steam and returns the condensed liquid to the pot, a minimal corporeality of water is needed to cook meats and vegetables, and is therefore a practical method of cooking in areas where water supplies are limited.

The traditional method of cooking with a tagine is to place the tagine over coals, resulting from large bricks of charcoal, purchased specifically for their ability to stay hot for hours.

Ingredients Typical of Moroccan Stews

Spices & Herbs :

Common spices in tagines include:  ginger, cumin, cinnamon, coriander, saffron, turmeric, chili and/or paprika.

Common herbs include mint and parsley.  The herbs and spices are an integral part of Morrocan tagine cooking, as the deadening, lengthy cooking allows the spice combinations to fully meld together.

You terminate up with a sweet and savory warmth that is quite complex and robust.

The spice combination varies region to region, household to household.  Some recipes suggest a pre-mixed alloy called "Ras el Hanout", which is normally a blend of the all-time spices a vendor has in their shop.

The specific Ras el Hanout mixture varies, but it generally includes the spices noted above, along with peradventure some dried galangal, nutmeg, aniseed, or orris root.

You lot tin can buy pre-mixed seasoning packets, such as this 1 we bought from a farmer's market in Denver on a recent visit.

Fruit & Vegetables

A sweetness and sour combination is mutual in Moroccan dishes and will often include dates, apricots or prunes.

Vegetables often include garbanzo beans and root vegetables such as sugariness potatoes, carrots or turnips.

Meats (if not Vegetarian)

These Morrocan stews are oft made without any meat.  If you do want to add together meat, it is common to include lamb, craven, pork or beefiness in these stews.

Since the recipe below is a Moroccan beefiness and sugariness potato tagine, I used beefiness, of class.

If y'all want the best flavor in a beef-forrad stew, use a chuck roast that yous take trimmed and cubed yourself rather than the stew meat sold in grocery stores.

Meat labeled "beefiness stew meat" is often bits and pieces of a variety of cuts that tin can result in different meat textures within the stew.

Avoid chunks of steak considering it tends to turn stringy and dry afterwards prolonged cooking.

Optional Additions:

• Add together prunes and/or dried apricots to the pot when adding sweet potatoes
• Serve with couscous (this is how it is traditionally served)
• Add together harissa sauce every bit garnish at the end, or place on the tabular array for people to add their own.
• Add some yogurt towards the end of cooking to raise the creaminess.

Deadening Cooker or Instant Pot Adaptable?

I made this recipe in a dutch oven where I browned the meat starting time, removed information technology and sautéed the onions and spices in the meat fatty, and then returned the meat and added the other ingredients to the pot.

You could certainly adapt this recipe to a tiresome cooker.  Just make certain and brown or sear the meat and saute the onions and spices first before adding everything to the crock pot.

The sear of the protein and the caramelization of the onions volition add a lot to the flavor profile.

You could too make this tagine in an instant pot. To maintain the flavor of the tagine when using an instant pot, you may want to consider the post-obit:

• Make certain in that location is enough broth (or liquid) in the instant pot
• Don't over fill the instant pot. If you lot're like our family unit, we like to make big batches of stews, but with an instant pot, the ingredients won't cook evenly or thoroughly if you over fill up the instant pot.
• Add your vegetables after the meat has cooked a little while. If you are using cubed meat, like in this recipe, it's not as important to add your vegetables in later on. However, if you are not cubing the meat or using big chunks of meat, adding the vegetables in later the meat has cooked for a fiddling while volition help ensure the meat is tender and the vegetables aren't soggy.

Like Recipes Yous Will Love

Check out these other great recipes:

• Tagine Inspired Moroccan Chicken Thighs
• Northward African Shakshouka (broiled eggs)
• Pheasant Normandy Stew

Pheasant Normandy with apples and onions

Moroccan Beef and Sweet Tater Stew

Flavors from a North African tagine are melded together and slow cooked in a dutch oven. This stew melds spices, beef and sweet potatoes into a circuitous, robust dish without having to utilize a tagine.

Prep Time 30 mins

Cook Time ii hrs 15 mins

Servings 6 (10 cups)

Calories 348

• two Tbsp olive oil
• 1 ½ Lbs stewing meat chuck roast trimmed and cubed
• i tsp cardamom ground
• ½ tsp cinnamon ground
• 1 tsp cumin ground
• 1 tsp ginger ground
• ½ to 1 tsp ground pepper mix
• one large yellow onion chopped
• 5 cloves garlic minced
• 28 oz Diced tomatoes
• 3 cups beef goop or vegetable stock or chicken stock
• 2 medium sweetness potatoes Peeled and cutting into 1-2" chunks
• 15 oz canned garbanzo beans (aka chick peas)
• one tsp salt
• ½ tsp pepper
• 4 oz. dried apricots diced (optional – not on dull carb diet)
• ¾ cups prunes pitted and chopped (optional – not on ho-hum carb nutrition)
• garnishes: chopped scallions Can also include toasted almonds or zested orange pare equally garnish

• Heat oil in dutch oven over medium-high rut until about smoking. Add meat and sear or brown, tossing occasionally to become sear on all sides (about 5 minutes). While meat is browning, grind and measure out out the spices (cardamom through pepper mix) and place in pocket-size bowl.

• Remove meat to platter when finished browning and add onions to the pot. Saute the onions over medium heat iii-5 minutes until translucent and so add together garlic for 1 minute (don't burn garlic). Add together ground spices and stir into the onion-garlic mix. Saute spice-onion mix for one-2 minutes.

• Add the meat back into the pot, along with the tomatoes and goop and bring to a boil. Turn the pot to a low simmer and cover. Simmer for 1 hour.

• Add the sugariness potatoes to the pot and simmer for another i/two hour or until sweet potatoes are fork tender. (if using prunes and/or apricots, add them at this point)

• Add garbanzo beans, table salt and pepper and simmer for some other 15 minutes.

• To serve: garnish with scallions, orangish zest or toasted almonds

Calories: 348 kcal Carbohydrates: 27 g Protein: 32 1000 Fat: 12 m Cobweb: 6 1000 Sugar: vi g Vitamin A: 6313 IU Vitamin C: 17 mg Calcium: 121 mg Fe: 5 mg

If you tried this recipe, please give it a v-star rating! To do this, just click on the stars above. And don't forget to tag me at @dorothy_stainbrook_heathglen, if you share a motion-picture show on Instagram! You lot can also tag me at #heathglen!

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Source: https://farmtojar.com/moroccan-beef-and-sweet-potato-stew/

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