Artificial Food Coloring Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Artificial Food Coloring Free Beef and Sweet Potato Stew

This hearty, slow-simmered stew is the kind of bowl that makes you want to pull on a sweater and stay in all day. Chunks of beef chuck are seared until deeply browned, then braised low and slow with sweet potatoes, carrots, and parsnips until everything is fall-apart tender and the broth is rich with flavor. The warmth comes entirely from real ingredients — turmeric, Ceylon cinnamon, fresh ginger, and woody thyme and rosemary — so there's no need to second-guess a single thing in the pot. For anyone navigating synthetic dyes, packaged stews and seasoning blends are a minefield, but this recipe builds every layer of color and flavor from scratch. The golden hue in the broth is pure turmeric, and the deep orange sweetness comes straight from the vegetables themselves. A splash of apple cider vinegar and a base of bone broth round out the depth in a way that feels almost restaurant-worthy. Finish with a handful of fresh parsley and you've got a stunning, completely clean dinner that tastes like it took far more effort than it did.

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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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