Bart's Recipes
Cut the organic grass-fed beef into equal cubes. Peel the sweet potato, carrot, and parsnip and cut them into large chunks. Mince the onion and finely chop the garlic.
Heat a Dutch oven or tagine and sear the beef cubes over high heat until brown on all sides. Add the minced onion and chopped garlic and sauté briefly. Sprinkle the turmeric, ginger powder, cinnamon, and cumin over the meat and stir everything well. Cook the spices for a minute until fragrant.
Add the cut sweet potato, carrot, and parsnip to the pot. Pour in the beef broth and bring the liquid to a boil. Cover the pot, reduce the heat to the lowest setting, and let everything simmer gently for at least two hours until the meat is tender.
Divide the hot beef tagine onto plates. Roughly chop the fresh cilantro. Garnish the dish with the cilantro and pomegranate seeds and serve immediately.
