Moroccan Beef Stew

So I got the idea for this recipe here but in reality I didn't really follow it at all.

Here's what it looked like from Jan's Sushi Bar (her's ended up looking a little prettier...)

I was planning to cook basically from her recipe but then I realized it took waayyyy more time that I had (seeing that my brother was coming over for dinner 7:30 and I started preparing/cooking at 7:25....) So instead of following her recipe I used Jan's as a jumping off point and it turned out really really well!

1. Peel sweet potatoes and cut them in to chunks
 - The recipe actually call for butternut squash but we are planning to use butternut squash in a recipe later this week so I decided to use sweet potatoes instead
- We only had small sweet potatoes from Trader Joe's so I used four small ones (probably equal to about two large ones)
2. Put chunks of sweet potatoes in boiling water and cook them on medium heat until tender
3. While the sweet potatoes are cooking put beef stew meat in a pan and cook with spices and coconut oil
- I used cumin, paprika (which are my two favorite spices!), cinnamon (Amelia's favorite spice), and nutmeg
- I don't really measure when I use spices but I tend to use fairly large quantities. It really just matters that the ratio of spices is good. I used a ton of paprika and cumin, a good amount of cinnamon, and only a little bit of nutmeg. I always put in more spices than I think I need and that is usually enough.

4. Add a whole onion cut up in to strips or diced
5. Add garlic
6. Saute together until meat is browned
7. Add one cup of beef broth and one can of coconut milk
8. Stir everything together and let it simmer (I had it simmer for about 20 minutes but you should let it simmer for longer)
9. Add sweet potatoes (which should be tender) and golden raisins

10. Mix together and let simmer for another 15 or 20 minutes

11. Enjoy!!!!

All in all it took one hour from prep time table. I let the rest of the stew then simmer longer while I was eating so that the meat will be softer and it will be thicker for lunch tomorrow. If I had had more time I would have let the meat simmer for about 45 minutes and then added the sweet potatoes and raisins and let it simmer for another 20-30 minutes. It was still delicious the way it was though!!!