Macadamia Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Macadamia 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 a broth that's rich and deeply savory from the moment it hits the pot. Turmeric and Ceylon cinnamon give it a gently exotic warmth, while fresh ginger and garlic build an aromatic base that feels anything but ordinary. The beef chuck gets a proper sear first, building that dark, caramelized crust that makes all the difference in the final depth of flavor. Sweet potatoes, carrots, and parsnips go in later so they stay tender without turning to mush, soaking up all that bone broth goodness as they cook. Apple cider vinegar adds a subtle brightness that keeps the richness from feeling heavy, and the fresh thyme and rosemary tie everything together beautifully. Every ingredient here is straightforward and naturally free from tree nut concerns — no swaps or substitutions needed, just honest, wholesome cooking. Finish it with a scatter of fresh parsley and you've got a bowl that's as beautiful as it is satisfying.

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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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