Dairy 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 spices, deeply savory broth, and tender beef that practically falls apart on its own. Turmeric, Ceylon cinnamon, and fresh ginger layer in a subtle, aromatic complexity that feels anything but ordinary, while sweet potatoes, carrots, and parsnips soak up every bit of that rich, slow-simmered liquid. The whole thing comes together in a single Dutch oven, which means less cleanup and more time enjoying a genuinely satisfying bowl. Coconut oil and bone broth do all the heavy lifting here, so there's no butter, cream, or dairy of any kind — just clean, bold flavor from start to finish. The apple cider vinegar is a small but smart addition that brightens the broth and balances the sweetness of the root vegetables beautifully. Searing the beef in batches before the long simmer is the step you don't want to skip — that deep brown crust is where so much of the flavor lives. Finish with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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