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Moroccan Beef and Sweet Potato Stew made in a dutch oven instead of tagine

Moroccan Beef and Sweet Potato 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 complex, robust dish without having to use a tagine.
Course Main Course
Cuisine North African
Keyword beef and sweet potato stew, Moroccan stew, north african beef stew, north african stew, tagine
Meat & Poultry beef, vegetable
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Servings 6 (10 cups)
Calories 348kcal
Author dorothy stainbrook



  • 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 ground pepper mix
  • 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


  • Heat oil in dutch oven over medium-high heat until almost smoking. Add meat and sear or brown, tossing occasionally to get sear on all sides (about 5 minutes). While meat is browning, grind and measure out the spices (cardamom through pepper mix) and place in small bowl.
  • Remove meat to platter when finished browning and add onions to the pot. Saute the onions over medium heat 3-5 minutes until translucent and then add garlic for 1 minute (don't burn garlic). Add ground spices and stir into the onion-garlic mix. Saute spice-onion mix for 1-2 minutes.
  • Add the meat back into the pot, along with the tomatoes and broth and bring to a boil. Turn the pot to a low simmer and cover. Simmer for 1 hour.
  • Add the sweet potatoes to the pot and simmer for another 1/2 hour or until sweet potatoes are fork tender. (if using prunes and/or apricots, add them at this point)
  • Add garbanzo beans, salt and pepper and simmer for another 15 minutes.
  • To serve: garnish with scallions, orange zest or toasted almonds


Calories: 348kcal | Carbohydrates: 27g | Protein: 32g | Fat: 12g | Fiber: 6g | Sugar: 6g | Vitamin A: 6313IU | Vitamin C: 17mg | Calcium: 121mg | Iron: 5mg