High Fructose Corn Syrup 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, rich from slow-simmered beef, and deeply satisfying in a way that feels almost old-fashioned. Every ingredient here is whole and straightforward, which matters when you're trying to avoid the sneaky sweeteners that show up in so many packaged broths, spice blends, and canned goods. Bone broth and apple cider vinegar form the base, building a savory, slightly tangy depth that no shortcut product could replicate. The beef chuck gets a proper sear first, locking in flavor before it braises low and slow until it practically falls apart. Sweet potatoes, carrots, and parsnips join later so they stay tender without turning to mush, soaking up all those spiced, herb-scented juices. Ceylon cinnamon and fresh ginger give the broth a gentle warmth that reads as exotic but still feels like comfort food. It's a bowl that genuinely delivers on every level ā hearty, clean, and worth every minute on the stove.
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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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