MSG Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

This hearty, slow-simmered stew is the kind of bowl that makes you want to pull a chair close to the stove and just breathe it all in. Chunks of beef chuck are seared until deeply browned, then braised low and slow with sweet potatoes, carrots, and parsnips until everything is fall-apart tender and the broth turns rich and velvety. Warm spices like turmeric and Ceylon cinnamon layer in a gentle, aromatic depth that feels complex without being fussy. One of the trickiest parts of avoiding MSG is navigating store-bought broths and spice blends, which are notorious for sneaking it in under names like "natural flavors" or "yeast extract" — this recipe sidesteps all of that by building every bit of flavor from scratch. Bone broth, fresh ginger, whole herb sprigs, and a splash of apple cider vinegar do all the heavy lifting, so nothing on the ingredient list is a guessing game. The technique of searing the beef in batches before braising is what gives the broth that deep, savory backbone you'd normally expect from a packet. Finish with a scatter of fresh parsley and you've got a genuinely satisfying, clean-ingredient meal that tastes like it took far more effort than it did.

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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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