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Cumin-Spiced Beef and Sweet Potato Stew
This hearty stew is all about flavor balance. The natural sugars in the tomatoes and sweet potatoes counter the meatiness of beef chuck. Alliums and cumin tie together the sweet and savory flavors, while lime juice adds brightness. Sour cream is a cooling garnish and if you'd like a little tangy heat, offer some pickled jalapeños. This doesn't need any sides for serving, but warmed tortillas or cilantro rice would be great accompaniments.
6
Servings
Tip
Don't cut the beef any larger than into ¾-inch chunks. If the pieces are larger, the meat may not tenderize in the time specified.
FAST: 1 hour 20 minutes
Slow: 7-8 hours
35 minutes active
Ingredients
-
1
tablespoon grapeseed or other neutral oil
-
1
large yellow onion, finely chopped
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering, then add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, tomato paste, cumin and jalapeño, then cook until fragrant, about 30 seconds. Add the beef, tomatoes with their juice and 1½ teaspoons salt; stir to combine, then distribute in an even layer.
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Hi Brenda -
We didn't test this in the oven so we don't have an official recipe. However, you can definitely make it in a Dutch oven on the stovetop/in the oven. Start on the stovetop by cooking the onions as instructed, then cover the pot, and transfer to a 325 degree oven. Cook for 2 hours, stir and remove cover, and then cook for another hour or so (meat is done when skewer inserted meets no resistance). Finish the recipe following the instructions, using the stovetop instead of the Instant Pot. For a stovetop/oven version, I would cut the meat a little larger so it doesn't dry out - about 1 1/2-inch chunks would be best. Good luck!
Best,
The Milk Street Team
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