Citrus Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This deeply satisfying stew is the kind of cold-weather cooking that fills the whole kitchen with warmth before the first bowl is even served. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer into the broth alongside bone broth and a splash of apple cider vinegar, creating a rich, complex base that tastes like it simmered all day — because it kind of did. The beef chuck is seared in batches until a proper crust forms, which locks in flavor and gives the finished stew that hearty, restaurant-quality depth. Sweet potatoes, carrots, and parsnips go in later so they stay tender without turning to mush, soaking up every bit of that spiced broth. For anyone navigating a citrus-free lifestyle, stews like this can be tricky since lemon juice and orange zest sneak into a surprising number of recipes as a brightening agent — here, the apple cider vinegar does that job beautifully without any citrus in sight. A scatter of fresh parsley at the end adds a pop of color and freshness that ties everything together. It's a one-pot meal that's genuinely easy to pull off and impressive enough to serve to company.

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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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