Gut Friendly Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Rich, slow-simmered stew is one of those meals that feels like it was made for days when your body needs something deeply nourishing — and this one genuinely delivers on that promise. Bone broth forms the backbone of the liquid, bringing natural collagen and minerals that support the gut lining in a way a standard stock simply can't match. The apple cider vinegar adds a gentle acidity that brightens the whole pot while also helping to break down the connective tissue in the beef chuck, so by the time it's done, the meat is fall-apart tender without any effort. Turmeric, fresh ginger, and Ceylon cinnamon aren't just there for warmth — they're some of the most well-regarded anti-inflammatory ingredients you can work into a weeknight dinner, and here they meld seamlessly into the broth rather than overpowering it. Sweet potatoes, carrots, and parsnips round out the bowl with natural sweetness and fiber that digests gently, making this a stew that feels satisfying without leaving you heavy. Coconut oil replaces butter or seed oils, keeping the fat profile clean and the whole recipe free from common gut irritants. Finish it with a handful of fresh parsley and you've got a bowl that's as beautiful as it is restorative.

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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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