Best Moroccan Beef Stew Instant Pot

Warm aromatic spices along with depression-and-slow cooking take this deeply savory Moroccan beef and sweetness potato stew over the top in flavor.  This stew is fabricated in a dutch oven rather than a tagine vessel, and the traditional apricots are removed for a lower sugar pick.

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Moroccan beef and sweet potato stew

Why are Tagines Popular in Morrocan Cooking?

A pile of tagines on a street in Morocco

A tagine is a Berber (primarily Algerian or Moroccan) dish named afterwards the type of earthenware pot in which it is cooked.  Tagine vessels are primarily used to dull-cook savory stews and vegetable dishes.

Considering the domed or cone-shaped hat of the tagine traps steam and returns the condensed liquid to the pot, a minimal amount of h2o is needed to cook meats and vegetables, and is therefore a applied method of cooking in areas where water supplies are limited.

The traditional method of cooking with a tagine is to identify the tagine over coals, resulting from large bricks of charcoal, purchased specifically for their ability to stay hot for hours.

Ingredients Typical of Moroccan Stews

Spices & Herbs :

Mutual spices in tagines include:  ginger, cumin, cinnamon, coriander, saffron, turmeric, chili and/or paprika.

Common herbs include mint and parsley.  The herbs and spices are an integral part of Morrocan tagine cooking, as the tiresome, lengthy cooking allows the spice combinations to fully meld together.

You lot terminate upward with a sweet and savory warmth that is quite circuitous and robust.

The spice combination varies region to region, household to household.  Some recipes advise a pre-mixed blend called "Ras el Hanout", which is usually a blend of the all-time spices a vendor has in their shop.

The specific Ras el Hanout mixture varies, simply it mostly includes the spices noted to a higher place, along with perchance some dried galangal, nutmeg, aniseed, or orris root.

You tin can buy pre-mixed seasoning packets, such as this one we bought from a farmer's market in Denver on a contempo visit.

Fruit & Vegetables

A sweet and sour combination is mutual in Moroccan dishes and will oftentimes include dates, apricots or prunes.

Vegetables ofttimes include garbanzo beans and root vegetables such as sweet potatoes, carrots or turnips.

Meats (if not Vegetarian)

These Morrocan stews are frequently made without whatever meat.  If you practise want to add meat, it is mutual to include lamb, chicken, pork or beefiness in these stews.

Since the recipe below is a Moroccan beef and sweet white potato tagine, I used beef, of grade.

If you want the all-time season in a beef-forward stew, use a chuck roast that you have trimmed and cubed yourself rather than the stew meat sold in grocery stores.

Meat labeled "beef stew meat" is often bits and pieces of a variety of cuts that can result in unlike meat textures within the stew.

Avoid chunks of steak considering information technology tends to plough stringy and dry out after prolonged cooking.

Optional Additions:

• Add together prunes and/or dried apricots to the pot when adding sugariness potatoes
• Serve with couscous (this is how it is traditionally served)
• Add harissa sauce as garnish at the stop, or place on the tabular array for people to add together their ain.
• Add some yogurt towards the end of cooking to raise the creaminess.

Deadening Cooker or Instant Pot Adaptable?

I fabricated this recipe in a dutch oven where I browned the meat kickoff, removed it and sautéed the onions and spices in the meat fatty, and then returned the meat and added the other ingredients to the pot.

You could certainly arrange this recipe to a dull cooker.  Just make sure and chocolate-brown or sear the meat and saute the onions and spices first before adding everything to the crock pot.

The sear of the poly peptide and the caramelization of the onions will add together a lot to the flavour profile.

You lot could also brand this tagine in an instant pot. To maintain the flavour of the tagine when using an instant pot, you may desire to consider the following:

• Make certain there is enough broth (or liquid) in the instant pot
• Don't over fill the instant pot. If you're like our family, we like to make big batches of stews, but with an instant pot, the ingredients won't cook evenly or thoroughly if you over make full the instant pot.
• Add together your vegetables subsequently the meat has cooked a little while. If you are using cubed meat, like in this recipe, it's not as important to add your vegetables in afterwards. However, if y'all are not cubing the meat or using large chunks of meat, adding the vegetables in after the meat has cooked for a little while volition help ensure the meat is tender and the vegetables aren't soggy.

Similar Recipes You Will Love

Bank check out these other great recipes:

• Tagine Inspired Moroccan Craven Thighs
• North African Shakshouka (baked eggs)
• Pheasant Normandy Stew

Pheasant Normandy with apples and onions

Moroccan Beefiness 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.

Prep Fourth dimension 30 mins

Melt Fourth dimension 2 hrs 15 mins

Servings 6 (x cups)

Calories 348

• two Tbsp olive oil
• 1 ½ Lbs stewing meat chuck roast trimmed and cubed
• ane tsp cardamom ground
• ½ tsp cinnamon footing
• one tsp cumin ground
• i tsp ginger ground
• ½ to 1 tsp ground pepper mix
• 1 large yellow onion chopped
• five 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 ane-2" chunks
• xv oz canned garbanzo beans (aka chick peas)
• 1 tsp salt
• ½ tsp pepper
• four oz. dried apricots diced (optional – not on ho-hum carb diet)
• ¾ cups prunes pitted and chopped (optional – not on slow carb diet)
• garnishes: chopped scallions Can also include toasted almonds or zested orangish peel as garnish

• Heat oil in dutch oven over medium-high heat until almost smoking. Add together meat and sear or brown, tossing occasionally to become sear on all sides (about five minutes). While meat is browning, grind and mensurate out the spices (cardamom through pepper mix) and place in small-scale bowl.

• Remove meat to platter when finished browning and add onions to the pot. Saute the onions over medium rut 3-5 minutes until translucent and then add garlic for 1 minute (don't fire 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 goop and bring to a boil. Turn the pot to a low simmer and embrace. Simmer for 1 60 minutes.

• 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 bespeak)

• Add garbanzo beans, salt and pepper and simmer for another 15 minutes.

• To serve: garnish with scallions, orangish zest or toasted almonds

Calories: 348 kcal Carbohydrates: 27 g Protein: 32 g Fatty: 12 g Fiber: half-dozen m Carbohydrate: half-dozen g Vitamin A: 6313 IU Vitamin C: 17 mg Calcium: 121 mg Atomic number 26: 5 mg

If y'all tried this recipe, please give it a 5-star rating! To practise this, only click on the stars above. And don't forget to tag me at @dorothy_stainbrook_heathglen, if you share a pic on Instagram! You can also tag me at #heathglen!

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