Soy 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-simmered beef, and sweet, earthy root vegetables all coming together in one deeply satisfying pot. Turmeric, Ceylon cinnamon, and fresh ginger give the broth a gentle, aromatic complexity that feels anything but ordinary, while the apple cider vinegar adds just enough brightness to balance the richness of the beef chuck. Searing the meat in batches before the long simmer is the move that builds that deep, caramelized flavor you just can't rush or skip. Avoiding soy can be trickier than it sounds with stews, since many store-bought broths and seasoning blends sneak it in — here, every ingredient is straightforward and easy to verify. The sweet potatoes, carrots, and parsnips go in during the final stretch so they stay tender without turning to mush, soaking up all that spiced broth as they cook. A scatter of fresh parsley at the end lifts the whole bowl with a little color and freshness. It's hearty, nourishing, and the kind of recipe you'll want on rotation all winter long.

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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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