Moroccan Beef Hotpot With Sweet Potato

My beef hotpot recipe combines a slow-cooked unctuous beef stew loaded with North African flavours with a sweet potato lid.

Moroccan Spiced Simple Beef Hot Pot.

A pie with a simply sliced potato topping is an old school British idea. It is comfort food at its finest and this one takes that idea and gets a little creative.

At the base is a wonderful, almost jammy beef stew. It is slowly cooked in the oven for 90 minutes forcing the apricots and onions to soften right down.

This stew is flavoured with zaatar, cumin, sumac and paprika, once we have got this cooked to perfection we add a simple sweet potato scalloped topping.

Hot Pot Recipes.

Ordinarily, a British hotpot would be cooked with a thinly sliced potato lid like my chicken hotpot.

They may even be layered up with multiple layers of potatoes and a filling like my classic lamb hotpot.

This beefy number is a little different, I went with sweet potato which I think has a great affinity with spice.

But I was never happy with the way it behaved cooked as you would a traditional potato.

But I discovered that cooking the thin scallops until just tender works a treat.

It also makes this recipe really rather easy.

Cooking the Sweet Potato.

You need to ensure that you prepare your sweet potatoes when you are ready to use them.

Just like apples they can discolour rapidly when sliced. You can drop them in a little acidulated water to prevent this from happening.

But we need them right at the end of this recipe, there is nothing else happening.

As a result, it is easy to pop the pan of water on to boil and then peel and slice before dropping in the water for a few minutes.

The simply arrange on top of your skillet and job done.

Moroccan Beef Hotpot

Yield: 2 Servings

Prep Time: 10 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours

This Beef Hotpot recipe features a meeting of two cuisines, a very British style pie topped with sliced sweet potato meets a Moroccan influenced beef stew.

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Ingredients

• 400 g Stewing Beef
• 1 Tbsp Cooking Oil
• 1 Tsp Turmeric Powder
• 1/4 Tsp Black Pepper
• 1/2 Tsp Salt
• 250 g Onion
• 3 Garlic Cloves
• 1 Red Chilli Pepper
• 100 g Dried Apricots
• 1/2 Tsp Ground Cumin
• 1 1/2 tsp Paprika
• 1 Tsp Sumac
• 1 Tbsp Zaatar
• 2 Tbsp Chopped Coriander
• 300 g Sweet potato
• 50 g Butter

Instructions

1. Cut the Beef into 2cm cubes.
2. Heat the oil in a pan over a medium high heat.
3. Fry the beef until nicely browned.
4. Reduce the heat to low and then add the salt, pepper and turmeric.
5. Stir then add a lid a cook for 15 mins.
6. Roughly chop the onion.
7. Finely chop the chilli pepper and the garlic.
8. Cut the apricots in half.
9. Remove the lid and turn up the heat to medium high.
10. Throw in the onions, garlic, chilli and apricots, then sprinkle over the ground cumin and paprika.
11. Stir and add just enough water to cover then transfer to an oven.
12. Bake at 180°C or 350°F for 1.5 hours.
13. Check occasionally and add more water if it is drying out too much and stir in any caramalised bits of beef.
14. Around 5 mins before the stew is cooked bring a pan of well salted water to boil.
15. Peel and slice the sweet potato into 3-4mm thick round slices.
16. Throw these in the water and cook for 3-4 mins.
17. Remove the pan from the oven and the lid from the pan and stir in the zaatar, sumac and coriander.
18. Turn the oven up to 200°C or 400°F.
19. Drain the sweet potato then arrange in over the beef mix and dot on the butter.
20. Return to the oven and cook until golden brown and crisped.
21. Sprinkle over a little more sumac before serving.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 724 Total Fat: 38g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 91mg Sodium: 946mg Carbohydrates: 84g Net Carbohydrates: 0g Fiber: 14g Sugar: 44g Sugar Alcohols: 0g Protein: 20g

Calorific details are provided by a third-party application and are to be used as indicative figures only.