The warming spices in this stew make it perfect for dinner on the chilly evenings we still get at the end of winter in Minnesota. Traditionally made with dried apricots and served with couscous, I have removed these ingredients and added spice to be compatible with the Slow Carb Diet (aka 4-hour body diet)
Moroccan Beef and Sweet Potato Stew
- 2 Tbsp olive oil
- 1 1/2 pounds quality stewing meat chuck roast trimmed and cubed
- 1 large yellow onion
- 5 cloves garlic minced
- 1 tsp cardamom ground
- 1/2 tsp cinnamon ground
- 1 tsp cumin ground
- 1 tsp ginger ground
- 1/2 to 1 tsp chili pepper ground
- 1 can 28 oz. diced tomatoes and their juice
- 3 cups beef broth or vegetable stock or chicken stock
- 2 medium sweet potatoes cut into 1-2" chunks
- 1 can 15 oz. garbanzo beans (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 toasted almonds or zested orange peel
Heat oil in dutch oven over medium-high heat until almost smoking.
Add meat and brown, tossing occasionally to get sear on all sides (about 5 minutes).
While meat is browning, grind and measure out the spices (cardamom through chili pepper) 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.
Garnish with scallions, orange zest or toasted almonds