Legume Free Beef and Sweet Potato Stew
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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Learn more →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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