If you’re looking for comfort food right now – I’ve got you. I was craving comfort food and knew I had to make this. I have had this recipe in my arsenal for a little while now. A few months ago, I was pretty close to a cookbook deal for the Mediterranean diet and it didn’t work out, but I had already started writing and came up with this one. I decided it was time to let everyone have this recipe…and my kids needed a little comfort food too.
The only thing you might not have is a few of the spices, but they are all pretty common and especially prevalent in my cooking. Otherwise, it’s a meat and potatoes dish and couldn’t be easier. It’s just slightly longer than a 30 minute meal, but if you’re efficient in the kitchen, then you’ll have this done fast.
Let’s talk nutrition. I don’t shy away from red meat, but I don’t eat it all the time either. Once or twice a week is my max, I don’t go over that. I fill in our other meals with poultry, pork, and meatless meals, which my family loves just as much.
Red meat is a reliable source of heme iron, which your body absorbs better than non-heme iron from plant foods. I have a teenage girl, who is also active, in my house, so iron is on my list of nutrients to watch for her. It also has protein, of course, B12 and zinc – all really important for growing kids.
I use extra lean beef in this recipe, because I don’t drain it. I want all of that beefy flavor since it’s the star of the show, but I also don’t want the extra fat, it’s not a good look for this dish.
Then there’s the vegetables, carrots, onions, potatoes, and garlic, it doesn’t get more basic than that. These are probably ingredients you already have at home and they help you fill up on vitamin C, vitamin A, and fiber (because I keep those skins on the potatoes).
It’s the spices that make this dish what it is – turmeric, coriander, paprika, cumin, cinnamon, and black pepper. Your house is going to smell amazing.
I listed some variations in the notes of the recipe to change it up if you’re feeling up to adventure.
This one-bowl Moroccan Spiced Beef and Creamy Potatoes feeds a crowd and won’t leave anyone hungry. The warm spices and comforting textures will make this a staple dish in your dinner rotation.
2.5 pounds yukon gold potatoes cut into 1/2″ cubes
3 tablespoons salted butter
1/4 cup sour cream
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup 2% milk
3 tablespoons extra virgin olive oil
1 cup diced carrots
1 cup diced onions
2 pounds extra lean ground beef
2 cloves garlic minced
3 tablespoons tomato paste
1.5 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1/4 cup water
In a medium sized pot or Dutch oven, add potato cubes and cover with water
Bring to a boil on the stove and boil until you can easily put a fork through the potatoes for mashing – This takes about 20 minutes total
While the potatoes are boiling, dice the carrots, onions, and garlic
Heat a large skillet over medium heat and add 3 tablespoons olive oil
Add carrots and onions and sauté for 3-4 minutes
Turn up the heat slightly and add ground beef and cook until fully browned and then reduce the heat to low and add garlic, tomato paste, and all remaining spices, and salt
Stir until fully incorporated – add 1/4 cup water to keep your meat from drying out
Back to the potatoes: Drain the water from the potatoes and add the potatoes back to the pot with the butter, sour cream, 1 teaspoon salt, 1/4 teaspoon black pepper and the milk – mash until creamy and keep warm until you are finished with the meat
Serve the potatoes with the meat
Your dish may need more salt – always start with a conservative amount and move up from there. The amount in the recipe is a conservative amount.
Substitution: Use leftover shredded beef or pork instead of ground beef
Substitution: Mashed cauliflower instead of potatoes
Finish your beef with an extra drizzle of extra virgin olive oil for richness.
This recipe can be cut in half for smaller families.