Turkey 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 satisfying stew is built around tender beef chuck and a colorful medley of sweet potatoes, carrots, and parsnips — the kind of bowl that feels like a full meal and a warm hug at the same time. The beef is seared in batches until a serious brown crust forms, which lays the flavor foundation before the whole pot gets a long, slow simmer in bone broth spiked with apple cider vinegar. Ground turmeric and Ceylon cinnamon give the broth a warmly spiced, slightly earthy depth that makes this feel far more interesting than a standard weeknight stew. Fresh ginger and garlic bloom in the pot alongside diced onion, and sprigs of thyme and rosemary perfume everything as it cooks low and slow. By the time the vegetables go in, the beef is already nearly falling apart — and after another half hour, the whole pot is rich, cohesive, and ready to serve. A scatter of fresh flat-leaf parsley at the end brightens everything up just enough. This is a genuinely crowd-pleasing recipe that happens to be completely free of poultry, making it a reliable go-to when you need something substantial without reaching for chicken or turkey.

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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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