Prep Time: 20 minutes
Cook Time: 2 hours
Serving Size: 6 servings
Ingredients:
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2 tablespoons olive oil
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1.5 pounds beef chuck, cubed
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1 large onion, chopped
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3 garlic cloves, minced
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2 large sweet potatoes, peeled and cubed
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cumin
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4 cups beef broth
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1 can (14.5 oz) diced tomatoes
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2 tablespoons tomato paste
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions:
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Heat olive oil in a large Dutch oven over medium-high heat.
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Brown beef cubes in batches, about 5-7 minutes; set aside.
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Add onion to pot, cooking until soft, about 4 minutes.
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Stir in garlic, cinnamon, and cumin; cook for 1 minute.
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Return beef to pot, then add sweet potatoes, broth, tomatoes, and tomato paste.
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Season with salt and pepper; bring to a boil.
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Reduce heat to low, cover, and simmer for 1.5-2 hours.
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Check tenderness; adjust seasoning if needed.
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Garnish with parsley and serve hot.
