Nutmeg Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This hearty, slow-simmered stew is the kind of bowl that makes a cold evening feel instantly warmer. Tender chunks of beef chuck, sweet potatoes, carrots, and parsnips come together in a rich bone broth that deepens beautifully over nearly two hours of gentle cooking. The spice blend here is worth noting — turmeric, Ceylon cinnamon, fresh ginger, and garlic build a warm, aromatic backbone without a single trace of nutmeg, which sneaks into far more stew and braise recipes than most people realize. For anyone who needs to avoid that particular spice, scanning labels on pre-made spice blends or store-bought broths can be a real headache, but every ingredient in this recipe is straightforward and easy to verify. Searing the beef in batches before the long simmer is the move that gives the broth its deep, savory color and keeps the meat from turning gray and bland. A splash of apple cider vinegar brightens the whole pot without tipping it sour, and fresh thyme and rosemary round out the flavor in the most classic, comforting way. Finish with a handful of flat-leaf parsley and you've got a stunning, crowd-pleasing dinner that doesn't ask you to compromise on anything.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!