Capsaicin Free Beef and Sweet Potato Stew
Hearty, warming stews can feel off-limits when you need to avoid capsaicin, since so many recipes lean on chili powder, paprika, or hot sauce for their depth of flavor. This one builds serious richness through a different route entirely ā turmeric, Ceylon cinnamon, fresh ginger, and fragrant thyme and rosemary do all the heavy lifting, giving the broth a complex, aromatic backbone with zero heat. The beef chuck is seared in batches until a deep brown crust forms, which locks in flavor before it slow-simmers in bone broth for over an hour until it's fall-apart tender. Sweet potatoes, carrots, and parsnips join the pot toward the end, soaking up all that savory broth and turning buttery soft without losing their shape. A splash of apple cider vinegar brightens everything just before serving, cutting through the richness in the best possible way. It's the kind of stew that fills the kitchen with an incredible smell and tastes even better than it looks ladled into a bowl with a scatter of fresh parsley on top.
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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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