Artificial Flavors Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Artificial Flavors Free Beef and Sweet Potato Stew

This hearty, slow-simmered stew is the kind of meal that fills your kitchen with an incredible aroma and genuinely delivers on the promise. Tender chunks of beef chuck are seared to a deep, caramelized crust before braising low and slow in bone broth alongside sweet potatoes, carrots, and parsnips until everything is meltingly soft and rich. The flavor comes entirely from real ingredients — fresh ginger, garlic, turmeric, Ceylon cinnamon, and woody sprigs of thyme and rosemary — so there's no need to reach for a seasoning packet or store-bought broth that might sneak in unwanted additives. A splash of apple cider vinegar brightens the whole pot and helps balance the natural sweetness of the root vegetables. For anyone navigating labels and trying to avoid synthetic flavor compounds, building depth from scratch like this is exactly the move — and the results are genuinely better than anything that comes from a shortcut. Finished with a scatter of fresh flat-leaf parsley, it's a bowl 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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