Between my CSA box from Crescent Farm and my cow share from GrassFat Farm, I needed to combine the two and come up with recipes involving in-season sweet potatoes and those tougher cuts of beef. A long braised beef stew was in my near future. In like the next 6 hours.

I wanted a beef stew with a twist, and what better twist than adding some great Indian and/or south Asian spices. Garam Masala is a blend of black and white peppercorns, cloves, cinnamon, mace, cardamom, bay leaves, cumin and coriander. It’s warming in itself and it’s like a great hug in a beef stew. I hope you’ll try this recipe. If you do, please tag me! #cookingwithcarole




  • 2 lb of beef cubes (bite size), preferably from the inside or outside round, a cheaper and tougher cut
  • 1 tbsp butter
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp white pepper
  • 1/2 tsp lemon zest
  • 1 cup bone broth2-3 medium sweet potatoes1 lb carrots, cut on the diagonal in large pieces
  • 1/4 cup cilantro, chopped


  1. If you’re using an Instant Pot, turn on the “Saute” function. Add the butter. Once the butter is melted and bubbly, brown the beef in small batches. If you’re using a regular slow cooker, you can brown the beef in a cast iron pan and transfer the meat into the cooker. If you’re feeling a bit lazy, you could by-pass the browning of the meat and dump all the ingredients in your preferred slow cooker appliance.
  2. Once the beef is browned, set aside. Add the onion and celery and saute for 3 minutes. (You might have to add a bit of butter).
  3. Add the garlic and stir until fragrant, about 30 seconds.
  4. Add the beef and all its juices back into the pot. Add the salt and pepper, all the spices and lemon zest and stir. Turn off the “Saute” function.
  5. Add the broth and stir to scrape all the good flavor bits stuck at the bottom.
  6. Add the sweet potatoes and carrots and mix well.
  7. Close the Instant Pot and turn on the “Slow Cooking” function and set for 6 hours.
  8. When the stew is ready, serve into bowl and garnish with the cilantro.