Moroccan Beef and Sweet Potato Stew

Name: Moroccan Beef and Sweet Potato Stew
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Cuisine: Moroccan, African
Ingredients: 2 Tbsp olive oil; 1 1/2 Lbs stewing meat (chuck roast trimmed and cubed); 1 tsp cardamom (ground); 1/2 tsp cinnamon (ground); 1 tsp cumin (ground); 1 tsp ginger (ground); 1/2 to 1 tsp powdered chile pepper (I used powdered harissa ); 1 large yellow onion (chopped); 5 cloves garlic (minced); 28 oz Diced tomatoes; 3 cups beef broth (or vegetable stock or chicken stock); 2 medium sweet potatoes (Peeled and cut into 1-2" chunks); 15 oz canned garbanzo beans ((aka chick peas)); 1 tsp salt; 1/2 tsp pepper; 4 oz. dried apricots (diced (optional - not on slow carb diet)); 3/4 cups prunes (pitted and chopped (optional - not on slow carb diet)); garnishes: chopped scallions (Can also include toasted almonds or zested orange peel as garnish)

Instructions

Prep:30minCook:2h 15min

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 complex, robust dish without having to use a tagine.

Updated at: Mon, 09 Mar 2026 00:24:33 GMT