Beef Stew with White Sweet Potato and Figs by @niangcook

≈ 2h20

4 servings

🥩

700 g

Beef chuck

🥔

450 g

White sweet potato

🍈

3.5

Figs

🧅

150 g

Red onion

💧

200 ml

Water

🧂

3 g

Salt

⚫

1 g

Pepper

🌶️

2.3 g

Paprika

🫙

2 g

Ras el hanout

🫚

2 g

Ground ginger

🍯

15 ml

Honey

🌿

10 g

Coriander

🫒

15 ml

Olive oil

  1. Peel
    • white-fleshed sweet potato

    Peel the white-fleshed sweet potato and cut it into 3 cm cubes.

  2. Peel
    • red onion

    Peel and finely slice the red onion.

  3. Quarter
    • fresh fig
    • fresh coriander

    Quarter the fresh figs and roughly chop the fresh coriander.

  4. Heat
    • olive oil

    Heat 1 tablespoon olive oil in the Dutch oven over medium-high heat.

  5. Brown
    • beef chuck
    • Olive oil

    Brown the 700 g beef chuck in the hot oil for 5 to 7 minutes.

  6. Add
    • red onion

    Add the sliced red onion and cook for 4 minutes until softened.

  7. Season
    • salt
    • Ground ginger

    Season with half of the salt, black pepper, paprika, ras el hanout, and ground ginger.

  8. Pour
    • water

    Pour in 200 ml water and scrape the bottom of the Dutch oven.

  9. Simmer
    • Beef chuck

    Cover the Dutch oven and simmer the beef gently for 75 minutes.

  10. Stir
    • white-fleshed sweet potato
    • salt

    Stir in the sweet potato cubes and the remaining half of the spices.

  11. Add
    • honey

    Add 1 tablespoon honey and stir until it dissolves into the braising liquid.

  12. Simmer
    • Beef chuck

    Cover and simmer for 25 minutes until the sweet potato is tender and the beef is fork-tender.

  13. Fold
    • fresh fig

    Fold in the fig quarters and cook uncovered for 5 minutes.

  14. Sprinkle
    • fresh coriander

    Sprinkle with chopped fresh coriander and serve the stew hot.

Beef Stew with White Sweet Potato and Figs by @niangcook

≈ 2h20

4 servings

🥩

700 g

Beef chuck

🥔

450 g

White sweet potato

🍈

3.5

Figs

🧅

150 g

Red onion

💧

200 ml

Water

🧂

3 g

Salt

⚫

1 g

Pepper

🌶️

2.3 g

Paprika

🫙

2 g

Ras el hanout

🫚

2 g

Ground ginger

🍯

15 ml

Honey

🌿

10 g

Coriander

🫒

15 ml

Olive oil

Preparation Steps

  1. Step 1/14

    Peel the white-fleshed sweet potato and cut it into 3 cm cubes.

    🥔white-fleshed sweet potato
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Peel and finely slice the red onion.

    🧅red onion
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Quarter the fresh figs and roughly chop the fresh coriander.

    🍈fresh fig
    🌿fresh coriander
    🔪chef's knife
    🪵cutting board

  4. Step 4/14

    Heat 1 tablespoon olive oil in the Dutch oven over medium-high heat.

    🫒olive oil
    🥄measuring spoon

  5. Step 5/14

    Brown the 700 g beef chuck in the hot oil for 5 to 7 minutes.

    🥩beef chuck
    🥄wooden spoon

  6. Step 6/14

    Add the sliced red onion and cook for 4 minutes until softened.

    🧅red onion
    🥄wooden spoon

  7. Step 7/14

    Season with half of the salt, black pepper, paprika, ras el hanout, and ground ginger.

    🧂salt
    ⚫black pepper
    🌶️paprika
    🫙ras el hanout
    🫚ground ginger
    🥄measuring spoon
    🥄wooden spoon

  8. Step 8/14

    Pour in 200 ml water and scrape the bottom of the Dutch oven.

    💧water
    🥄measuring cup
    🥄wooden spoon

  9. Step 9/14

    Cover the Dutch oven and simmer the beef gently for 75 minutes.

  10. Step 10/14

    Stir in the sweet potato cubes and the remaining half of the spices.

    🥔white-fleshed sweet potato
    🧂salt
    ⚫black pepper
    🌶️paprika
    🫙ras el hanout
    🫚ground ginger
    🥄wooden spoon

  11. Step 11/14

    Add 1 tablespoon honey and stir until it dissolves into the braising liquid.

    🍯honey
    🥄measuring spoon
    🥄wooden spoon

  12. Step 12/14

    Cover and simmer for 25 minutes until the sweet potato is tender and the beef is fork-tender.

  13. Step 13/14

    Fold in the fig quarters and cook uncovered for 5 minutes.

    🍈fresh fig
    🥄wooden spoon

  14. Step 14/14

    Sprinkle with chopped fresh coriander and serve the stew hot.

    🌿fresh coriander
    🥄serving spoon

Composition

Ingredients

Types

Meat, Vegetables, Liquids, Spices, Sweeteners, Oils

Ingredients

Beef chuck, White sweet potato, Figs, Red onion, Water, Salt, Pepper, Paprika, Ras el hanout, Ground ginger, Honey, Coriander, Olive oil

Notes

Beef chuck (basse côte cut), White sweet potato (large, white flesh), Figs (3 to 4 figs), Water (15 to 20cl), Salt (to split over the two moments spices are added), Pepper (to split over the two moments spices are added), Paprika (to split over the two moments spices are added), Ras el hanout (to split over the two moments spices are added), Ground ginger (to split over the two moments spices are added), Coriander (amount not given), Olive oil (amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-Free, Dairy-Free, Paleo

Calories

510 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 31g, Fat: 27g, Fiber: 5g, Sugars: 16g

Nutritional Information

Minerals

Iron: 5.4mg, Potassium: 890mg, Zinc: 8.1mg, Sodium: 390mg

Vitamins

Vitamin A: 1050µg RAE, Vitamin C: 13mg, Vitamin B12: 2.1µg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoon, measuring cup, serving spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Family meal, Autumn, Winter

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Moroccan, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Velvety, Juicy, Soft, Thick

Flavors

Savory, Sweet, Warmly spiced, Earthy, Fruity, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave at room temperature for more than 2 hours,Cool in a shallow container before refrigerating), fridge : 3 days (Store in an airtight container at 4°C or below,Reheat until piping hot before serving), freezer : 3 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator before reheating)