Peanut Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This hearty, deeply warming stew is the kind of one-pot meal that makes the whole kitchen smell incredible from the moment the spices hit the pan. Turmeric and Ceylon cinnamon bloom alongside fresh ginger and garlic, giving the broth a rich, aromatic depth that feels almost exotic but is completely approachable on a weeknight. The beef chuck gets a proper sear first — that deep brown crust is where all the flavor lives — then it slow-simmers in bone broth until it's fall-apart tender and practically melts into the bowl. Sweet potatoes, carrots, and parsnips join the party in the final stretch, soaking up every bit of that spiced broth while holding their shape just enough to give each spoonful some substance. Because every ingredient here is a whole food you can easily verify, there's no guesswork about hidden additives or shared-facility concerns that can make packaged soups and stews a gamble. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. 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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