Hazelnut Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Hazelnut 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 sweet, earthy root vegetables all coming together in one deeply satisfying pot. Turmeric and Ceylon cinnamon give the broth a gentle, aromatic depth that feels both comforting and a little unexpected, while fresh ginger and garlic round out every spoonful. The beef chuck gets a proper sear first, building that rich, caramelized crust that makes all the difference once it braises low and slow in bone broth. Sweet potatoes, carrots, and parsnips go in later so they stay tender without turning to mush — a small detail that really pays off in texture. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and any nut-based ingredients, relying entirely on whole vegetables, warming spices, and coconut oil to build its flavor. A splash of apple cider vinegar at the start brightens the broth in a way that balances all that richness beautifully. Finish with a handful 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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