Celery Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Warm, deeply savory, and built for cold-weather comfort, this hearty stew layers tender braised beef with sweet potatoes, carrots, and parsnips in a richly spiced bone broth. The combination of turmeric, Ceylon cinnamon, and fresh ginger gives the broth a subtle warmth that feels exotic without being overpowering — it's the kind of depth that makes you want a second bowl before you've finished the first. Searing the beef in batches is the move here: that deep brown crust is what transforms a simple braise into something genuinely restaurant-worthy. Many classic stew recipes lean heavily on celery or celery seed for their base flavor, but this one builds just as much complexity through aromatics like onion, garlic, and ginger, so nothing feels missing. The apple cider vinegar is a quiet hero, brightening the broth and balancing the richness of the coconut oil and beef. Root vegetables go in during the final stretch so they stay tender without turning to mush, and a scatter of fresh parsley at the end adds a clean, herby finish. It's a one-pot meal that genuinely delivers on both flavor and ease.

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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.

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