Mushroom Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Mushroom Free Beef and Sweet Potato Stew

This hearty, warming stew is the kind of one-pot meal that makes the whole kitchen smell incredible — deeply savory beef, golden sweet potatoes, and a broth perfumed with turmeric, Ceylon cinnamon, and fresh ginger. The beef chuck gets a proper sear before it slow-simmers in bone broth for over an hour, which means every bite is fall-apart tender and packed with rich, layered flavor. Carrots and parsnips round out the vegetables, soaking up all that aromatic broth while the fresh thyme and rosemary do their quiet, fragrant work in the background. Many stews lean on store-bought stocks or seasoning blends that can sneak in fungal-derived ingredients, but every component here is straightforward and easy to verify. A splash of apple cider vinegar at the start brightens the whole pot without muddying the deep, earthy notes from the spices. It's a genuinely satisfying cold-weather dinner that works just as well reheated the next day — the flavors only get better as it sits. Finish with a scatter 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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