Beef, Beets

Spiced Beet & Beef Stew

Return to This Week’s Menu

Spiced Beet & Beef Stew

Serves 8  | Prep Time: 15 minutes | Cook Time: 1hr 40minutes

A warm and satisfying dish that you can make once and enjoy throughout the week. I like to eat it with rice. But feel free to decide what you like best.

Ingredients

  • ¼ cup olive oil or avocado oil
  • 3 pounds pasture-raised beef chuck stew meat, cut into 1-inch cubes
  • 2 teaspoons sea salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 cardamom pods
  • 2 cinnamon sticks
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 medium red onions, finely chopped
  • 5 garlic cloves, microplaned
  • 2 teaspoons fresh ginger, grated
  • 1-15oz can crushed tomato
  • 2 tablespoons tomato paste
  • 4 cups red beets, peeled and grated
  • Fresh mint leaves for garnish (optional)

Chef Tips

Preparation

Step 1

Heat the avocado oil in a large pot or Dutch oven over medium heat. Pat the beef dry, then season it with salt and pepper.

Step 2

Once the oil is hot, sear the beef on all sides until browned. Remove the beef from the pot and set aside.

Step 3

Add the cardamom, cinnamon, cumin, and coriander to the pot. Stir over medium heat for about 1 minute until fragrant.

Step 4

Toss in the garlic and ginger, stir for 1 minute. Then add the tomato and tomato paste, whisk to combine and to prevent the paste from burning on the bottom.

Step 5

Add the beef cubes back into the pot plus 1 ½ cups of filtered water. Bring to a simmer and cook for about 10 minutes.

After 10 minutes, add the grated beets, cover and cook for 1 hour and 15 minutes, or until the beef is tender. Stir every 10 minutes to avoid burning on the bottom of the pot, adding more liquid if necessary to prevent sticking. Add more salt to taste if desired, garnish with mint leaves, and enjoy.