Pecan Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This is the kind of stew that makes the whole house smell incredible — warm spices, slow-cooked beef, and root vegetables all coming together in one deeply satisfying pot. Turmeric and Ceylon cinnamon give the broth an earthy, gently aromatic depth that feels both comforting and a little unexpected, while fresh ginger and garlic keep every spoonful bright and lively. The beef chuck is seared in batches to build a serious crust before it ever hits the broth, which means the flavor foundation is rich and complex long before the vegetables even go in. Sweet potatoes, carrots, and parsnips soak up all that bone broth goodness as they simmer, turning tender and almost silky by the time the stew is done. Because every ingredient here is a whole, recognizable food — no packaged sauces, no spice blends with mystery fillers — you have complete control over what goes into the pot, which is a genuine relief when you're navigating any kind of nut allergy or cross-contamination concern. A handful of fresh parsley scattered on top at the end adds a pop of color and a clean, herby finish that cuts through the richness beautifully. This is the kind of recipe worth making on a Sunday so you can eat well 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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