Honey Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This is the kind of stew that makes the whole house smell incredible — warm spices, slow-simmered beef, and root vegetables all coming together in one deeply satisfying pot. Turmeric and Ceylon cinnamon give the broth a gentle, aromatic depth that feels almost exotic, while fresh ginger and garlic keep things bright and savory rather than heavy. The beef chuck is seared in batches to build a serious crust before it ever hits the liquid, which means every spoonful carries that rich, caramelized flavor you just can't fake. Sweet potatoes, carrots, and parsnips go in later so they stay tender without turning to mush — a small detail that makes a big difference in the final bowl. Bone broth and a splash of apple cider vinegar form the base, so the liquid is naturally full-bodied without relying on any sweeteners to round it out. That makes this an easy win for anyone avoiding honey or other added sugars, since every bit of sweetness here comes straight from the vegetables themselves. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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