Gelatin Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This hearty, deeply warming stew is the kind of one-pot meal that makes the whole kitchen smell incredible — earthy turmeric, Ceylon cinnamon, fresh ginger, and rosemary all layering up as the beef slowly braises into something truly special. The sweet potatoes, carrots, and parsnips soak up every bit of that spiced bone broth, turning tender and rich while the beef becomes fall-apart soft. Many packaged soups and stews rely on thickeners or stabilizers derived from animal collagen in ways that can be hard to track, but this recipe builds its body entirely from real ingredients — no hidden additives, just honest braising. Searing the beef in batches before the long simmer is the move that gives this stew its deep, savory backbone, so don't skip that step. Apple cider vinegar adds a subtle brightness that keeps the whole bowl from feeling too heavy, balancing the warmth of the spices beautifully. A scatter of fresh flat-leaf parsley at the end lifts everything and makes it look as good as it tastes. Whether you're cooking for a crowd or meal-prepping for the week, this stew only gets better as it sits.

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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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