Mustard Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This deeply satisfying stew is the kind of cold-weather comfort food that fills the whole kitchen with the warm, earthy scent of turmeric, cinnamon, and fresh herbs. Chunks of beef chuck are seared until a proper crust forms, then slow-simmered in bone broth until they practically fall apart — that long, low cook time is what transforms tough cuts into something genuinely tender and rich. Sweet potatoes, carrots, and parsnips join the pot partway through, soaking up all that savory, ginger-spiced broth without turning to mush. The apple cider vinegar adds just enough brightness to balance the depth of the aromatics, and the fresh thyme and rosemary do quiet but essential work in the background. For anyone navigating a mustard sensitivity, this recipe is a clean, confident choice — every ingredient is straightforward, and there are no condiments, spice blends, or store-bought shortcuts that might sneak mustard seed or mustard flour into the mix. A scatter of fresh parsley at the end lifts the whole bowl right before serving. It's hearty enough to stand alone and the kind of recipe you'll want on rotation all season 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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