Sheet-Pan Beef Stew Meat and Spelt Bowl
- Basil1 bunch7 kcal
- Beef stew meat333 g813 kcal
- Cassava root212 g339 kcal
- Chicken fat (schmaltz)13 g117 kcal
- Garam masala6 g23 kcal
- Ginger root125 g100 kcal
- Nutmeg5 g26 kcal
- Salt5 g0 kcal
- Savory1 bunch54 kcal
- Spelt114 g385 kcal
- Water chestnut181 g176 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender beef stew meat paired with cassava root, water chestnut and ginger root and spelt, finished with basil and savory and a hit of nutmeg and garam masala. 1. Pat the beef stew meat dry and season with salt, nutmeg and garam masala. 2. Heat chicken fat (schmaltz) in a heavy pan and sauté the beef stew meat until it develops a deep golden crust, about 21 minutes. 3. Add cassava root, water chestnut and ginger root to the pan and cook until just tender, stirring in basil and savory for fragrance. 4. Cook the spelt separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.