Black Pepper Free Beef and Sweet Potato Stew
Hearty, warming, and deeply satisfying, this beef and sweet potato stew is the kind of one-pot meal that makes the whole house smell incredible. The beef chuck is seared in batches until a serious crust forms, then slow-simmered in bone broth with apple cider vinegar until it practically falls apart ā that low-and-slow process is what makes the difference between good stew and a genuinely great one. Instead of reaching for black pepper, the recipe builds its warmth and complexity through fresh ginger, ground turmeric, and Ceylon cinnamon, so the flavor is layered and aromatic without any of the heat that can be so hard to avoid in store-bought spice blends and seasoning mixes. Sweet potatoes, carrots, and parsnips go in during the final stretch, soaking up all that rich, spiced broth while staying tender without turning to mush. A handful of fresh parsley scattered over the top at the end adds a bright, clean finish that balances the deep savory base beautifully. This is a recipe worth making on a slow Sunday afternoon when you have time to let it do its thing ā and the leftovers, if there are any, are even better the next day.
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Learn more āIngredients
4 servings
- 2 lb beef chuck, cut into 1 Ā½-inch cubes
- 1 Ā½ tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- Ā½ tsp ceylon cinnamon
- 4 cups bone broth
- 1 tbsp apple cider vinegar
- 1 lb sweet potatoes, peeled and cut into 1-inch chunks
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes thoroughly dry with paper towels and season with 1 tsp of the salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3ā4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining batch.
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