Cashew Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This is the kind of stew that makes the whole house smell incredible — warm with turmeric and cinnamon, rich from slow-simmered beef, and deeply satisfying in a way that only a proper braise can deliver. Chunks of sweet potato, carrot, and parsnip soak up the bone broth as everything cooks down together, turning the pot into something that feels almost effortless despite how impressive it tastes. The technique here matters: searing the beef in batches builds a serious crust and layers of flavor that carry through every spoonful. A splash of apple cider vinegar brightens the whole thing, keeping the richness from feeling heavy. Every ingredient in this recipe is straightforward and whole, so there's no need to scan labels or second-guess what's hiding in a spice blend or store-bought stock. Fresh thyme, rosemary, and a scatter of parsley at the end keep it feeling vibrant rather than muddy. It's the kind of bowl you'll want to make on a Sunday and eat all week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lb beef chuck, cut into 1 ½-inch cubes
1 ½ 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
½ 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 3–4 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!