Oats 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 deeply satisfying, stick-to-your-ribs stew that earns a permanent spot in your cold-weather rotation. Chunks of beef chuck are seared until a serious dark crust forms, then slow-simmered in bone broth with sweet potatoes, carrots, and parsnips until everything is meltingly tender and the broth turns rich and glossy. What makes this one special is the spice profile — turmeric, Ceylon cinnamon, fresh ginger, and a splash of apple cider vinegar give the broth a warmth and depth that goes way beyond a standard pot roast situation. Every single ingredient here is naturally free of oats and oat-derived additives, so there's no need to scrutinize labels or worry about hidden thickeners sneaking in. The vegetables do the work of making the stew hearty and filling without any grain-based additions, which is a genuine win for anyone navigating that restriction. Fresh thyme and rosemary steep into the broth as it simmers, then get pulled out before serving, leaving behind a clean herbal backbone. Finish with a scatter of flat-leaf 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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