Made with AI
Moroccan-Inspired Beef and Sweet Potato Stew
110 min 580 kcal per serving Medium
Ingredients
4 Servings
- Lean beef chuck, cubed550 g
- Olive oil1 tablespoon
- Yellow onion, chopped200 g
- Carrots, sliced300 g
- Sweet potatoes, cubed500 g
- Canned diced tomatoes400 g
- Dried apricots, chopped50 g
- Beef broth500 ml
- Ground cumin2 teaspoons
- Ground cinnamon1 teaspoon
- Sweet paprika2 teaspoons
Instructions
- 1
Pat the beef cubes dry. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
- 2
Add the beef in batches and sear for 2–3 minutes per side until well browned. Transfer the browned beef to a plate.
- 3
Add the chopped onion and sliced carrots to the pot. Cook over medium heat for 5–7 minutes, stirring occasionally, until the onion begins to soften.
- 4
Add the ground cumin, ground cinnamon, and sweet paprika. Stir continuously for 30 seconds, until fragrant.
- 5
Return the beef and any accumulated juices to the pot. Add the diced tomatoes, chopped dried apricots, and beef broth, then stir well.
- 6
Bring the stew to a gentle boil. Reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally.
- 7
Add the cubed sweet potatoes. Cover and simmer for another 25–30 minutes, or until the beef and sweet potatoes are tender.
- 8
Remove the lid and simmer for 5–10 minutes if a thicker consistency is desired. Serve the stew hot.
