The weather has been chillier and damp the past few days, so this hearty, tasty, spiced beef stew has been a sufficient belly warmer. Full of butternut squash, white sweet potato, red cabbage, ground beef, and flavorful spices, it’s a winning combination.
Also, this probably comes as no surprise, but the flavors are even more abundant the next day and the texture becomes a bit creamy too. The creaminess is a result of the squash breaking down more when reheated and stirred. The sweet potato holds together more since it’s starchier, but probably adds a dose of its own creaminess as well. Regardless, it’s legit.
Cheers and enjoy!
Spiced Beef Stew with Cabbage, Butternut Squash & Sweet Potato
- 2 lb grass-fed ground beef
- 1-2 tsp grass-fed ghee, butter, or other fat of choice
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium red cabbage, chopped
- 1 medium butternut squash, peeled and chopped into cubes
- 1 medium sweet potato, peeled and chopped into cubes
- Splash of chicken broth, either homemade or good-quality store-bought
- 1 Tbsp apple cider vinegar
- 2.5 tsp ground turmeric
- 1.5 tsp cumin
- 1/2 tsp cinnamon
- Pinch of cayenne
- 2 tsp sea salt, plus more to taste, if needed
- Black pepper, to taste
- Melt ghee or other fat of choice in a large pot over medium heat. Add the onion and garlic, and sauté a couple minutes. Then, add the ground beef and cook until browned, about 5-7 minutes, breaking up the pieces with a spatula as needed.
- Next, add the cabbage and 1 tsp sea salt. Stir, cover, and cook over medium-low heat for 5-7 minutes.
- Add the butternut squash, sweet potato, broth, vinegar, turmeric, cumin, cinnamon, cayenne, remaining 1 tsp sea salt, and black pepper. Stir, cover, and cook for 10 minutes.
- Check sweet potatoes and squash with a fork and if need be, cover and cook for another 3-5 minutes. Taste and adjust sea salt, pepper, and spices as desired.
Yields: 6 servings