Moroccan Beef Tagine With Sweet Potatoes
 
 
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Ingredients
  • 2 lbs. of your favorite roast, cut into 2 inch cubes
  • ½ large purple onion, diced
  • 1½ colored bell peppers (I used half of each of a red, orange, and yellow)
  • 2 Tbsp. olive oil
  • 2 cups beef broth
  • 1 can garbanzo beans
  • 1 packet of Saffron Road Moroccan Tagine Simmer Sauce
  • 3 medium sweet potatoes, peeled and cut into chunks
  • Green onions, for garnish
Instructions
  1. Put the cubed roast, purple onion, bell peppers, and olive oil in a pot and saute until the meat is brown on all edges and the onions are a little see-through (I know there's a technical term for it, but see-through is just so much easier!)
  2. Add the 2 cups of beef broth and can of garbanzo beans
  3. Add the packet of Saffron Road Moroccan Tagine Simmer Sauce (or you can attempt your own but that's A LOT of spices to buy!)
  4. Simmer on med-low for 1 hour
  5. While the mixture is simmering, peel and cut up the sweet potatoes (I cut 1 inch sections and then cut those sections into fourths)
  6. Add the sweet potatoes to the mixture on the stove and add more broth if needed (I still had plenty of broth left so I didn't need any more)
  7. Simmer until sweet potatoes are tender and cooked through (around 45 minutes)
  8. Serve with couscous (or rice if you're not a couscous fan) and garnish with green onions!
Recipe by Surviving The Stores™ at https://www.survivingthestores.com/moroccan-tagine-recipes.html