Sheet-Pan Beef Stew Meat and Spelt Bowl

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.