Legume 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 with turmeric and cinnamon, deeply savory from slow-simmered beef and bone broth, and just hearty enough to feel like a proper meal. Avoiding legumes can quietly rule out a surprising number of comfort food classics, but this one is built entirely around tender beef chuck, root vegetables, and a fragrant spice base that needs nothing else to deliver big flavor. The key move here is a proper sear on the beef before anything else goes into the pot — that deep brown crust is what gives the broth its richness and body. Sweet potatoes, carrots, and parsnips go in later so they stay tender without turning to mush, and a splash of apple cider vinegar at the braising stage brightens the whole thing beautifully. Ceylon cinnamon and fresh ginger keep the flavor profile interesting without tipping into anything overpowering. A scatter of fresh parsley at the end adds a little color and freshness right before serving. It's the kind of recipe that rewards patience and tastes even better the next day.

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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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