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Beef and Sweet Potato Stew with Nutmeg
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Immersion blender
  • Cutting board

Ingredients
  

  • 1 pound beef stew meat, cut into 1-inch chunks
  • 2 large sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 fresh thyme sprigs (for serving)

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat. Add the beef chunks and cook until browned on all sides, about 6 minutes.
  • Add the onion, carrots, and garlic to the pot. Cook for 4 minutes until the onion softens.
  • Sprinkle the flour over the mixture and stir for 1 minute to coat everything evenly.
  • Pour in the beef broth while stirring to avoid lumps. Add the sweet potatoes, nutmeg, salt, and pepper.
  • Bring the stew to a simmer, then cover and cook for 45 minutes until the beef and sweet potatoes are tender.
  • Use an immersion blender to partially puree about half the stew, leaving some chunks for texture.
  • Ladle into bowls and top each with a thyme sprig before serving.

Notes

For a thicker result, blend a little more of the sweet potato after simmering. Leftovers keep well in the fridge for three days and reheat best on the stove with a splash of broth to loosen the texture. Reduce the nutmeg slightly if you prefer a milder spice note.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Immersion blender, Cutting board