Recipe

Effortless Stew Meat Recipe (Nutty and Sweet)

Tender beef simmered in a cozy peanut and sweet potato broth with warm spices, bright lime, and a silky finish.

By Matt Campbell

•

4.8

A real photograph of a bowl of nutty and sweet beef stew with chunks of tender beef, sweet potatoes, and greens in a rich reddish-brown broth on a wooden table

If your weeknight energy is somewhere between hungry and do not talk to me until I have carbs, this stew is the move. It is built for minimal effort and maximum payoff: stew meat gets a quick sear, then it slowly turns spoon-tender in a nutty, gently sweet broth that tastes like you cooked all day on purpose.

The flavor lane here is cozy and bright at the same time. You get peanut butter richness, sweet potatoes doing their honeyed thing, a little tomato for depth, and a squeeze of lime at the end that makes the whole pot taste awake. It is the kind of dinner that makes the house smell amazing and the dishes feel worth it.

A real photograph of a Dutch oven on the stove with beef stew gently simmering, showing sweet potato chunks and a rich nutty broth

Why It Works

Nutty, silky broth without fuss: Peanut butter thickens the stew naturally, so you skip flour and extra steps.
Sweet and savory balance: Sweet potatoes melt slightly into the liquid, rounding everything out without tasting like dessert.
Tender beef with a simple method: A quick sear plus a steady, gentle simmer breaks down tougher cuts beautifully.
Deep, slow-cooked taste from pantry basics: Tomato paste, broth, peanut butter, and warm spices build a rich backbone.
Easy to customize: Add greens, turn up the heat, or swap in what you have without breaking the recipe.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 4 days. The stew thickens as it sits, which is honestly a glow-up.
Freezer: Freeze for up to 3 months. Leave a little headspace in the container since it expands.
Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of broth or water if it has tightened up. Microwave works too, just stir halfway so the peanut-rich sauce heats evenly.
Brighten leftovers: A tiny squeeze of lime or a pinch of salt brings it back to life after reheating.

Common Questions

What kind of stew meat should I buy?

Look for chuck or round cut into 1 to 1 1/2 inch pieces. If your store “stew meat” looks lean and uneven, ask for chuck and cut it yourself. More marbling means more tenderness.

Does peanut butter make it taste like peanut butter?

It reads more like a nutty, savory thickness than a PB sandwich. The tomato, spices, and lime balance it. Use natural peanut butter if you can, but regular works too. If you use very oily natural peanut butter and it looks like it separates a bit, keep stirring. It comes back together.

Can I make this in a slow cooker?

Yes. Sear the beef first if possible for best flavor. Add everything except lime, greens, and peanut butter. Cook on low 7 to 8 hours or high 4 to 5 hours.

Sweet potato tip: For the slow cooker, cut sweet potatoes into 1 to 2 inch chunks so they hold their shape better. If you want them extra intact, add them for the last 3 to 4 hours on low (or last 2 hours on high).

Stir in peanut butter near the end (last 30 to 60 minutes), or whisk it in right at the end until smooth, then finish with lime and greens.

My beef is not tender yet. What do I do?

Keep simmering. Stew meat does what it wants until it suddenly becomes perfect. You are looking for a fork to slide in with very little resistance. If it is still chewy after the listed time, simmer in 15 to 30 minute increments until it relaxes.

How do I make it less sweet?

Skip the brown sugar or honey, use less sweet potato (or swap half for regular potato), and finish with extra lime. You can also add a bit more tomato paste or a small splash of vinegar for sharper balance.

Is this spicy?

Not by default. It is warmly spiced. Add cayenne or crushed red pepper if you want a little chaos in the best way.

Any peanut-free option?

This one contains peanuts. If you need a swap, sunflower seed butter can work as a 1:1 substitute. The flavor shifts a bit, but you still get that silky body.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot with lid
Cutting board and sharp knife
Measuring spoons and cups
Wooden spoon or spatula
Small bowl and whisk or fork (for smoothing the peanut butter)

I love a recipe that feels like it should be complicated, but is actually just a series of low-drama steps that reward you for showing up. This stew is one of those. The first time I tried a peanut-thickened beef stew, I remember thinking, wait, why is this so comforting and also so interesting? Nutty, savory, a little sweet, and somehow brighter than you expect.

Now it is my go-to for nights when I want something that eats like a hug but still has edges and personality. Also, it makes killer leftovers, which is basically future you sending a thank-you note.

Effortless Stew Meat Recipe (Nutty and Sweet)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours

Servings 6

Ingredients

2 lb stew meat (ideally chuck), cut into 1 to 1 1/2 inch pieces
1 to 1 1/2 tsp kosher salt, plus more to taste (start lower if using salty broth)
1/2 tsp black pepper
2 tbsp neutral oil (avocado, canola, or vegetable)
1 medium yellow onion, diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
2 tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1/4 to 1/2 tsp cayenne (optional)
4 cups beef broth (low-sodium if possible, or adjust salt to taste)
1 (14.5 oz) can diced tomatoes (with juices)
2 medium sweet potatoes, peeled and cut into 3/4 inch chunks
1/2 cup creamy peanut butter (natural or regular)
1 tbsp brown sugar or honey (optional, for extra sweetness)
2 cups baby spinach or chopped kale (optional)
1 lime, cut into wedges
1/4 cup chopped cilantro or parsley (optional)

Quick note: If your peanut butter is very thick, you will whisk it with hot broth before adding so it melts in smoothly.

Instructions

Season and sear the beef. Pat the stew meat dry. Season with salt and pepper. Heat oil in a Dutch oven over medium-high. Sear the beef in batches until browned on at least two sides, 6 to 8 minutes per batch. Transfer to a plate.
Build the flavor base. Lower heat to medium. Add onion and a pinch of salt. Cook 4 to 5 minutes, stirring and scraping up what you can, until softened. If the browned bits are being stubborn, add a small splash of broth to help loosen them. Add garlic and ginger and cook 30 seconds.
Toast the spices and tomato paste. Stir in tomato paste, cumin, smoked paprika, and cayenne (if using). Cook 1 minute until the paste darkens slightly and smells bold.
Simmer gently. Add broth and diced tomatoes, then return beef and any juices to the pot. Bring to a gentle simmer, then reduce heat to low. Cover and cook 60 to 75 minutes, or until the beef is starting to turn tender. (If your beef is still tough later, do not panic. It just needs more time.)
Add sweet potatoes. Stir in sweet potato chunks. Cover and simmer 30 to 35 minutes more, until the sweet potatoes are soft and the beef is fork-tender. If the beef needs longer, keep simmering in 15 to 30 minute increments until it gives in.
Make it silky with peanut butter. If your pot feels like it is running hot, turn off the heat for a moment. Ladle about 1/2 cup hot broth into a small bowl and whisk in peanut butter until smooth. Stir that mixture back into the pot. Simmer uncovered 5 to 10 minutes to thicken. Add brown sugar or honey if you want it a little sweeter.
Finish bright. Stir in spinach or kale (if using) until just wilted. Turn off heat and squeeze in lime to taste. Start with 1 to 2 wedges, then go from there. Taste and adjust salt.
Serve. Ladle into bowls and top with cilantro or parsley if you are feeling fancy. This is excellent over rice, with cornbread, or with crusty bread for maximum sauce cleanup.

A real photograph of a bowl of nutty sweet beef stew being finished with a squeeze of lime and chopped cilantro

Nutrition information is estimated.

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