Paleo Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This stew is the kind of deeply satisfying, cold-weather cooking that makes you want to stay in all weekend. Chunks of beef chuck are seared until a serious crust forms, then slowly braised in bone broth with sweet potatoes, carrots, and parsnips until everything is fall-apart tender and the broth turns rich and silky. What makes this one stand out is the spice combination — turmeric, Ceylon cinnamon, fresh ginger, and a splash of apple cider vinegar give the broth a warmth and complexity that goes way beyond a standard pot roast situation. Every ingredient here is whole and unprocessed, so there's no need to scrutinize labels or swap anything out — it just works as written. The two-batch sear is worth the extra few minutes; those browned bits scraped up from the bottom of the Dutch oven are what give the broth its deep, savory backbone. Fresh thyme and rosemary simmer right alongside the beef, then get pulled out before serving so you're left with all the flavor and none of the woody stems. A scatter of flat-leaf parsley at the end brightens the whole bowl and makes it look 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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