Grass-Fed Beef and Sweet Potato Tagine with Harissa-Infused Aromatics

Preheat oven to 375 deg F (190 deg C).

In a heavy-bottomed oven-safe pot (a Dutch oven or tagine-style vessel is ideal), heat the olive oil over medium-high heat.

Add the grass-fed ground beef and brown thoroughly, breaking it apart with a wooden spoon until it develops a deep, caramelized crust.

Stir in the diced onion and garlic, cooking until the onion is translucent and fragrant.

Fold in the cubed sweet potatoes, coating them in the rendered fat and aromatics. Season generously with smoked paprika and a touch of salt.

Pour in enough water to barely cover the potatoes, cover with a tight-fitting lid, and braise in the oven for 30 minutes, or until the potatoes are fork-tender and the sauce has reduced to a rich, glossy glaze.

Remove from the oven, stir in the fresh spinach until just wilted from the residual heat.

Serve hot, garnished with a drizzle of extra virgin olive oil and a crack of fresh pepper.