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Spiced Beef and Sweet Potato Stew

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.

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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

Method

  1. Season the beef and brown it in the oil in batches over high heat — do not crowd the pot. Set aside.
  2. Soften the onion in the same pot, 5 minutes; add the garlic and spices for one minute.
  3. Return the beef with the tomatoes and stock. Simmer with the lid ajar, 1 hour 15 minutes.
  4. Add the sweet potatoes; cook 25–30 minutes more until beef and potatoes are both tender.
  5. 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.