John Myers
Beef Tagine with Sweet Potatoes
The perfect beef tagine with sweet potatoes recipe with a picture and simple step-by-step instructions.
- 400 g Beef to stew
- 1 tbsp Rapeseed oil
- 1 medium sized Red onion, diced
- 1 medium sized Red chilli pepper
- 0,5 tsp Paprika powder
- 1 pinch Ground turmeric spice
- 2 Pinches Cayenne powder
- 400 g Sweet potato
- 0,5 bunch Fresh coriander
- 1 tbsp Butter
- Salt
- Remove the excess fat from the meat and cut into pieces about 1-2 cm in size, heat the oil in an ovenproof tagine or stew pot and fry the meat with the turmeric over a medium heat for 3-4 minutes, stirring frequently until it is evenly browned. Peel off the onion and chop finely. Halve the chilli pepper, remove the core and cut into strips.
- Put the onion, chilli, paprika and cayenne pepper into the tagine and pour in just enough water to cover the meat. Preheat the oven to 180 degrees. Put the lid on tightly and simmer in the oven for 60-90 minutes until Meat is very tender; check occasionally and, if necessary, add a little water to keep it juicy.
- Peel the sweet potatoes and cut them straight into a bowl with salted water so that they do not discolour. Put in a saucepan, bring to the boil, then simmer for 2-3 minutes and drain Add part of the corinado leaves to the meat.
- Arrange the potato slices on the meat and spread the butter on top. Increase the oven temperature to 200 degrees or preheat the grill. Remove the lid and bake in the oven grill for another 5-10 minutes. Until the sweet potatoes are golden yellow. Garnish with the remaining coriander and serve.
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