Paleo Egyptian Sweet Potato and Beef Tagine

Ingredients

• 1.5 lbs Stewing Beef
• 2 medium Sweet Potatoes
• 1 large Onion
• 4 cloves Garlic
• 1 can Diced Tomatoes
• 2 cups Beef Broth
• 1 tsp Cinnamon
• 1 tsp Ginger
• 1 tsp Cumin
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 400°F / 200°C). Add the 2 tablespoons of olive oil.
2. 2While the oil heats, cut the 2 medium sweet potatoes into 1-inch cubes. Peel and chop the 1 large onion. Mince the 4 cloves of garlic.
3. 3Season the 1.5 lbs of stewing beef with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Carefully place the seasoned beef into the hot oil and brown it on all sides, about 2-3 minutes per side. Once browned, remove the beef from the pot and set it aside on a plate.
4. 4Add the chopped 1 large onion to the same pot and cook, stirring occasionally, until it begins to soften, about 5-7 minutes. Add the minced 4 cloves of garlic and cook for another 1 minute until fragrant.
5. 5Stir in the 1 teaspoon of cinnamon, 1 teaspoon of ginger, and 1 teaspoon of cumin. Cook, stirring constantly, for 1 minute until the spices are fragrant.
6. 6Pour in the 1 can of diced tomatoes and the 2 cups of beef broth. Bring the liquid to a simmer, using a spoon to scrape up any browned bits stuck to the bottom of the pot. This adds extra flavor.
7. 7Return the browned 1.5 lbs of stewing beef to the pot. Add the cubed 2 medium sweet potatoes. Stir everything together.
8. 8Cover the pot tightly with a lid. Reduce the heat to low (about 250°F / 120°C) and let the tagine simmer gently for 1 hour, or until the beef is fork-tender and the sweet potatoes are soft. Stir occasionally to prevent sticking.
9. 9Serve the Paleo Egyptian Sweet Potato and Beef Tagine hot.

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