Carrageenan Free Beef and Sweet Potato Stew
This is the kind of stew that makes the whole house smell incredible ā warm with turmeric and cinnamon, deeply savory from slow-simmered beef, and grounded by sweet potatoes, carrots, and parsnips that soak up every bit of that rich broth. The beef chuck gets a proper sear first, building a deep brown crust that adds serious flavor before anything else even hits the pot. Bone broth and a splash of apple cider vinegar form the braising liquid, so the base is clean and wholesome without relying on any packaged shortcuts that might sneak in unwanted additives. Carrageenan is a common hidden ingredient in many store-bought broths and processed stocks, but using homemade or carefully sourced bone broth here keeps this recipe completely clear of it. Fresh thyme, rosemary, ginger, and garlic do the heavy lifting on aromatics, so the flavor is layered and complex without needing anything artificial. After a long, gentle simmer, the beef becomes fall-apart tender and the root vegetables turn buttery soft, making every spoonful satisfying in the most comforting way. A scatter of fresh parsley at the end brightens the whole bowl and makes it look as good as it tastes.
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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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