
Spiced Beef and Sweet Potato Stew
Chuck simmered with cumin and cinnamon until it gives, then sweet potatoes finish in the same pot. A two-hour stew where the pot does ninety minutes of the work on its own.
- Beef chuck is one of the best-value sources of protein and iron at the meat counter.
- Sweet potatoes bring fiber and beta-carotene, and thicken the stew as they cook.
- The pot is built on olive oil, tomatoes and warm spices — no flour, no cream.
Estimated nutrition per serving
635kcal
46 gprotein
31 gcarbs
35 gfat
6 gfiber
Estimated — computed from this recipe's ingredient list with standard reference values, not lab-tested. How we calculate.
Ingredients
- 2 lb / 900 g beef chuck, in 1½-inch pieces
- 3 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, sliced
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 can (14 oz / 400 g) chopped tomatoes
- 2 cups / 500 ml beef stock
- 2 medium sweet potatoes, in large chunks
- big handful cilantro or parsley
- salt and black pepper
Method
- Season the beef and brown it in the oil in batches over high heat — do not crowd the pot. Set aside.
- Soften the onion in the same pot, 5 minutes; add the garlic and spices for one minute.
- Return the beef with the tomatoes and stock. Simmer with the lid ajar, 1 hour 15 minutes.
- Add the sweet potatoes; cook 25–30 minutes more until beef and potatoes are both tender.
- Season hard and scatter the herbs.
Worth knowing. Better on day two, and it freezes for three months — portion it flat.
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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.
