Low Sugar Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This hearty, slow-simmered stew is the kind of deeply satisfying cold-weather meal that tastes like it took all day — because it kind of does, and every minute is worth it. Chunks of beef chuck are seared until a serious crust forms, then braised low and slow in bone broth until they practically fall apart at the touch of a fork. Sweet potatoes, carrots, and parsnips join the pot partway through, soaking up a broth that's been layered with fresh ginger, turmeric, Ceylon cinnamon, and a splash of apple cider vinegar for brightness. The result is rich, warming, and complex without a single gram of added sweetener — the natural sugars in the root vegetables do all the heavy lifting. For anyone navigating a diet that cuts out added sugars, stews can be a minefield of hidden sweeteners lurking in store-bought broths or spice blends, but every ingredient here is straightforward and easy to verify. Fresh thyme and rosemary steep into the broth as it simmers, adding an herby depth that makes the whole kitchen smell incredible. Finish it with a handful of roughly chopped parsley and you've got a bowl that's nourishing, vibrant, and completely crave-worthy.

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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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