Chestnut Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Chestnut Free Beef and Sweet Potato Stew

This is the kind of stew that makes the whole house smell incredible — warm spices, slow-simmered beef, and a broth that's rich with depth from bone broth, turmeric, Ceylon cinnamon, and fresh ginger. The beef chuck gets a proper sear first, building that dark, caramelized crust that gives the final dish its serious flavor backbone. From there, it's a long, gentle simmer that transforms tough cuts into fork-tender, shreddable meat without any fuss. Sweet potatoes, carrots, and parsnips go in toward the end so they stay hearty and hold their shape rather than turning to mush. The apple cider vinegar is a quiet hero here — it lifts the richness of the broth and keeps everything tasting bright despite all that slow cooking. Every ingredient in this recipe is straightforward and easy to source, so there's no need to scan labels or second-guess what's hiding in a packaged shortcut. Finish with a handful of fresh parsley and you've got a bowl that's deeply satisfying and completely unfussy.

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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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