Breastfeeding Friendly Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Breastfeeding Friendly Beef and Sweet Potato Stew

This deeply satisfying stew is the kind of meal that feels like it was made with intention — slow-simmered beef chuck, sweet potatoes, carrots, and parsnips all coming together in a rich, fragrant bone broth. The combination of turmeric, Ceylon cinnamon, fresh ginger, and garlic gives every spoonful a warmth that goes well beyond basic comfort food. Bone broth brings a nourishing depth to the base, and the apple cider vinegar brightens the whole pot without overpowering the other flavors. For anyone focused on eating well while nursing, this recipe leans on whole, recognizable ingredients with nothing processed or hidden in the mix. The sweet potatoes and root vegetables add natural sweetness and substance, making this a genuinely filling bowl that doesn't leave you reaching for something else an hour later. Searing the beef in batches before the long simmer is the move that builds the deep, savory crust you want — don't skip it. Finish with a scatter of fresh parsley and you've got a stew 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)
Can be omitted
flat-leaf parsley

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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