Emulsifier Free Beef and Sweet Potato Stew
This is the kind of stew that makes the whole kitchen smell incredible ā warm with turmeric and Ceylon cinnamon, deeply savory from bone broth, and rich with fall-apart beef that's been properly seared and slow-simmered until it practically melts. Every ingredient here is whole and straightforward: real vegetables, fresh aromatics, coconut oil, and a splash of apple cider vinegar to brighten the broth. There are no packaged shortcuts, no processed thickeners, and nothing that sneaks in additives under a chemical-sounding name ā just honest, clean cooking from start to finish. That matters a lot when you're trying to avoid emulsifiers, which have a way of hiding in store-bought broths, spice blends, and even cooking fats. The sweet potatoes, carrots, and parsnips naturally thicken the broth as they cook down, giving you that hearty, satisfying body without needing anything artificial to hold it together. A Dutch oven and a little patience are really all the equipment you need, and the result is a deeply nourishing bowl that works just as well for a quiet weeknight as it does for feeding a crowd.
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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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