Beef Tagine with Sweet Potatoes (Beef Stew)
This recipe for beef tagine (or made in a Dutch oven) with sweet potatoes is a Moroccan dish flavored with preserved lemon and ras-el-hanout.
- Prep time
- 15 min
- Cook time
- 1 hr 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp ghee ( or olive oil)
- 1 1/2 inch piece fresh ginger (peeled and minced)
- 1 yellow onion (chopped)
- 2 lbs lean beef ((See Note 1))
- 2 tsp ras-el-hanout
- 1 tsp kosher salt
- 2 sweet potatoes
- 1 lb fresh or frozen peas
- 3 tomatoes (peeled and chopped)
- 1 preserved lemon (chopped)
- 1/4 cup cilantro leaves (chopped fine)
- Plain yogurt (or Labneh)
Instructions
- 1
In a large Dutch oven, soup pot or tagine heat the ghee or oil over medium heat. Add the ginger and onion, cooking until soft and onion is translucent. Add the beef and sear on all sides.
- 2
Stir in the ras-el-hanout and enough water to cover beef. Bring to a boil, turn heat to simmer and cover. Cook for 40 minutes.
- 3
Peel and dice one of the sweet potatoes into 1/2-inch pieces and cube the other into 1-inch. The smaller pieces will slightly break down and help thicken the sauce. Chop the tomatoes and preserved lemon, set aside.
- 4
Add the sweet potato to the beef, stir through and cover. Cook another 20 minutes on low.
- 5
Add the tomatoes and peas, stir through and cover. Cook another 10 minutes on low.
- 6
Stir through the preserved lemon pieces and season to taste. Top with chopped cilantro before serving with yogurt and bread of choice.