Brazil Nut Free Beef and Sweet Potato Stew
This is the kind of stew that makes the whole house smell incredible ā warm spices, deeply savory broth, and tender beef that practically falls apart on its own. The chuck is seared in batches until a proper crust forms, which builds a rich, layered base before the slow simmer even begins. Turmeric and Ceylon cinnamon give the broth a gentle, aromatic heat that feels cozy without being overpowering, while the apple cider vinegar adds just enough brightness to keep everything balanced. Sweet potatoes, carrots, and parsnips soak up all that flavor as they cook down, making every spoonful hearty and satisfying. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects ā every ingredient is straightforward, with no hidden nut oils or ambiguous pantry shortcuts to second-guess. A scatter of fresh parsley at the end lifts the whole bowl and makes it look as good as it tastes. It's the kind of recipe you'll come back to every time the temperature drops.
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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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