Lactose 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, slow-simmered beef, and earthy root vegetables coming together in one deeply satisfying pot. Coconut oil stands in for butter throughout, and the rich, collagen-packed bone broth builds a silky, full-bodied base without a drop of dairy, so there's nothing here that will cause trouble for lactose-sensitive stomachs. The combination of turmeric, Ceylon cinnamon, and fresh ginger gives the broth a gently exotic warmth that feels comforting rather than bold, while the apple cider vinegar quietly brightens everything in the background. Searing the beef chuck in two careful batches is the move that makes this stew genuinely restaurant-worthy — that deep brown crust on each cube translates directly into flavor once it all goes back into the pot. Sweet potatoes, carrots, and parsnips go in during the final stretch, soaking up the spiced broth while staying tender without turning to mush. A handful of fresh parsley scattered over the top at the end adds a pop of color and a clean, herby finish. This is a recipe worth making on a slow Sunday afternoon and eating all week 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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