Chicken 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 your whole kitchen smell incredible — warm spices, deeply savory broth, and tender beef that practically melts apart. The combination of turmeric, Ceylon cinnamon, and fresh ginger gives the broth a subtle, aromatic complexity that feels anything but ordinary. Searing the beef in batches before the long simmer is the move that builds real depth here, creating those caramelized bits that get scraped into the broth for maximum flavor. Sweet potatoes, carrots, and parsnips soak up everything as they cook, turning soft and almost buttery against the richly spiced liquid. For anyone avoiding poultry, this is a genuinely satisfying bowl that doesn't lean on chicken stock or any bird-based shortcuts — the bone broth and apple cider vinegar do all the heavy lifting. A scatter of fresh parsley at the end brightens the whole thing just enough to balance the richness. It's hearty, nourishing, and the kind of recipe you'll want on rotation all winter long.

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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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