BHA & BHT Free Beef and Sweet Potato Stew
This hearty, deeply satisfying stew is built around slow-braised beef chuck and a medley of sweet potatoes, carrots, and parsnips ā the kind of bowl that feels like a full reset on a cold evening. Every ingredient here is whole and unprocessed, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged broths, spice blends, and cooking oils. Coconut oil stands in as the cooking fat, bone broth forms the rich base, and the warmth comes entirely from real spices ā turmeric, Ceylon cinnamon, fresh ginger, and garlic ā rather than anything from a packet. The technique is straightforward but intentional: a proper sear on the beef builds a deep brown crust that gives the broth its backbone, and a long, low simmer coaxes everything into tender, pull-apart perfection. Apple cider vinegar adds a subtle brightness that keeps the stew from feeling heavy, while fresh thyme and rosemary do the quiet work of layering flavor throughout. It's the kind of recipe that rewards patience and fills the kitchen with an aroma that's hard to walk away from. A scatter of fresh parsley at the end pulls it all together beautifully.
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Learn more āIngredients
4 servings
- 2 lb beef chuck, cut into 1 Ā½-inch cubes
- 1 Ā½ 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
- Ā½ 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 3ā4 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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