Tagine of Beef and Sweet Potatoes Recipe

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7 votes | 3520 views

This is an amazing tagine/stew. The flavor is just amazing. It's not as spicy or as powerful as many Moroccan tagines, but it is wonderful.

Prep time:
Cook time:
Servings: 6


Cost per serving $2.47 view details


  1. Trim the beef of excess fat if needed and cut in 1 inch cubes.
  2. In large pan, heat oil and lightly brown beef on all sides. Then add the turmeric and generous salt and pepper. Mix well, cover tightly and cook over medium heat about 20 minutes. Add the remaining spices, onion, chopped herbs (retaining a Tbsp of parsley and of cilantro), and 1/2 cup water. Mix well and cover. Simmer gently for 11/2 hours over low heat until meat is very tender. Add a little water while cooking if stew becomes dry.
  3. While stew is cooking, peel and cut sweet potatoes in 1/4 slices crosswise (round not long). Cook them in boiling salt water for about 7 minutes until almost cooked but still firm. Drain and leave aside. Slice the tomatoes crosswise and leave aside.
  4. Preheat oven to 350F.
  5. Mix 1 Tbsp softened butter with 1 Tbsp all purpose flour in a small bowl with a spoon to make a simple roux.
  6. Transfer the meat and sauce to a tagine or shallow ovenproof dish. Mix in the roux with a spoon. Place the boiled sweet potato slices on top of the meat as evenly as possible in one layer, and put the sliced tomatoes on top the potatoes. Sprinkle salt, black pepper, and the remaining cilantro and parsley on top of the tomatoes and sweet potatoes. Cover with a lid or foil and bake for 35 minutes or until potatoes are tender.
  7. Remove from oven and check for seasoning.
  8. Transfer to a warm serving dish or serve straight from the baking dish. When serving, make sure to spoon the tasty sauce over the meat and vegetables!
  9. Serves well with basmati rice, brown rice, bulgur or cous cous.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 315g
Recipe makes 6 servings
Calories 562  
Calories from Fat 357 64%
Total Fat 39.88g 50%
Saturated Fat 13.45g 54%
Trans Fat 0.23g  
Cholesterol 115mg 38%
Sodium 146mg 6%
Potassium 899mg 26%
Total Carbs 17.05g 5%
Dietary Fiber 3.1g 10%
Sugars 4.78g 3%
Protein 33.06g 53%



  • Nancy Miyasaki
    May 8, 2010
    This is an amazing dish. You'll love the mix of flavors. It's equally good (or better) as leftovers the next day.
    I've cooked/tasted this recipe!
    • Mary Shaldibina
      May 10, 2010
      I really liked it, very tender meat and sweet potatoes makes it very moroccan taste!
      I've cooked/tasted this recipe!
      • Heidi McGee
        May 13, 2010
        This Looks wonderful I must try this.


        • Ginny
          June 10, 2011
          I am new to this forum and am very excited to try many of your recipes, John. This one looks especially interesting to me. A side note - I am originally from the Bay area - San Mateo to be exact!
          • John Spottiswood
            May 11, 2010
            Hi Barbara, the roux is absolutely not necessary. The sauce doesn't really need thickening. If you do want to thicken it though, corn starch is an easy substitute for flour in the roux and is gluten free.
            • Barbara Kirch
              May 10, 2010
              Barbara Kirch

              less than a minute ago

              I was fine with the recipe until it said to make a simple roux. I have celiac disease and would like to know what I can use in place of flour to make a gluten-free roux.
              Otherwise, the recipe looks delicious and I'd like to make it soon for dinner!
              1 reply
            • Jessica Hanneman
              May 9, 2010
              This looks so yummy. Thanks John, can't wait to try it.
              • Mary Gibson
                May 9, 2010
                This is sooooo good.
                • May 9, 2010
                  John, this is an amazing looking recipe and I can't wait to try it. I've been looking for a similar recipe for along time so this is perfect. Thank you so much for sharing so that we may enjoy it too.

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