Rice 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 with turmeric and cinnamon, deeply savory from bone broth, and rich with fall-apart beef that's been slowly coaxed into something truly special. Chunks of sweet potato, carrot, and parsnip soak up every bit of that fragrant broth, making this a genuinely satisfying one-pot meal that needs absolutely nothing on the side. The technique here matters: searing the beef in batches builds a deep, caramelized crust that gives the finished stew its backbone, and deglazing with apple cider vinegar lifts all those browned bits right into the broth where they belong. Ceylon cinnamon and fresh ginger add a subtle warmth without tipping into sweetness, while the thyme and rosemary keep things grounded and savory. For anyone navigating a grain-free or rice-free approach, this stew is a natural fit — the sweet potatoes and root vegetables provide all the hearty, filling substance you'd normally look for in a bowl of something comforting. Finish with a scatter of fresh parsley and you've got a dish 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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