Nightshade Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Nightshade Free Beef and Sweet Potato Stew

Hearty, warming, and deeply satisfying, this stew is built around tender braised beef chuck and a colorful medley of sweet potatoes, carrots, and parsnips — all simmered low and slow in rich bone broth until everything is fall-apart soft. The seasoning leans on turmeric, Ceylon cinnamon, fresh ginger, and garlic, which layer together into something that smells incredible and tastes even better. Avoiding nightshades can make classic stews tricky, since tomatoes and peppers show up in so many traditional recipes as the backbone of flavor — but this one proves you don't need them. The apple cider vinegar adds just enough brightness to balance the richness of the beef, and the bone broth gives the whole pot a depth that feels like it's been cooking all day (because it has). Searing the beef in batches before the long simmer is the move that makes the difference, building a deep, caramelized crust that carries through every spoonful. Fresh parsley scattered on top at the end keeps things feeling vibrant and a little fancy without any extra effort. This is the kind of stew you'll want to make on a Sunday and eat all week.

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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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