Beef and Sweet Potato Tagine

Beef and Sweet Potato Tagine

A tagine is both a type of North African cookware and the name of the stew cooked with it.  Don't worry if you don't have a tagine at home.  This recipe can also be made with a Dutch oven.  Sweet potatoes and dried apricots add sweetness, while a little ras el hanout adds spice.  


  • 1 lb beef stew meat
  • ½ tbsp plus 1 tsp ras el hanout, divided
  • ¾ tsp salt, plus more as needed
  • 2 medium yellow onions, peeled and halved 
  • 1lb sweet potato, peeled and chopped
  • ¾ tbsp honey 
  • ¼ cup dried apricots
  • 3 tbsp pitted castelvetrano olives, sliced or roughly chopped
  • 2 tbsp pine nuts, toasted
  • 2 tbsp cilantro, chopped


  1. Toss the beef with half of the ras el hanout and half of the salt in a medium bowl until evenly coated. Let stand at room temperature for at least 1 hour, or cover and chill for up to 2 days.
  2. Coarsely grate one of the onion halves with a box grater.  Place the grated onion in a clean dish towel or piece of cheesecloth and squeeze out as much liquid as possible.
  3. Combine the beef and the grated onion in the base of a 2-quart tagine. Cover and cook on the stovetop over very low heat until the beef is cooked through, about 1 hour. 
  4. Thinly slice remaining onion.  Transfer to the tagine and stir to combine. Cover and continue cooking on stovetop until beef is tender, another hour.
  5. Preheat the oven to 300°F. Toss together the sweet potatoes, honey, remaining ras el hanout, and remaining salt in a medium bowl. Add this, along with the apricots, to the tagine.  Stir to combine.
  6. Transfer the tagine, uncovered, to the preheated oven. Increase oven temperature to 425°F. Bake until the sweet potatoes are tender, about 25 minutes.
  7. Remove the tagine from oven and transfer to a heat-safe surface.  Sprinkle with the olives, pine nuts, and cilantro. Cover and let stand 5 minutes before serving. 
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