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Beef and Sweet Potato Stew with Cinnamon and Cloves
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Sharp knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 large sweet potatoes, peeled and cubed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef stew meat and brown it on all sides, about 5 to 7 minutes. Remove the meat and set it aside.
  • Add the diced onion and sliced carrots to the same pot. Cook for 4 minutes until the onion softens. Stir in the minced garlic and cook for 1 minute more.
  • Return the beef to the pot. Add the ground cinnamon and ground cloves, then stir to coat everything evenly.
  • Pour in the diced tomatoes with their juice and the beef broth. Season with salt and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes. Add the cubed sweet potatoes and continue simmering for another 25 to 30 minutes until the beef and sweet potatoes are tender.
  • Taste and adjust salt and pepper if needed. Ladle into bowls and top with chopped fresh parsley before serving.

Notes

The sweet potatoes release starch that helps thicken the broth, so avoid over-stirring near the end of cooking. Leftovers taste even better the next day once the spices have settled. Store in the refrigerator for up to three days and reheat gently on the stove with a splash of broth if the stew has thickened too much. Crusty bread works well on the side for dipping.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Sharp knife