Whole 30 Beef and Sweet Potato Stew
This is the kind of stew that makes the whole house smell incredible — warm spices, slow-simmered beef, and a broth that's deeply savory from bone broth and a splash of apple cider vinegar. The combination of turmeric, Ceylon cinnamon, and fresh ginger gives it a gently exotic warmth without veering into anything complicated or hard to source. Every single ingredient here is clean and compliant, so there's no label-reading stress or ingredient swaps required — just straightforward, satisfying cooking. Searing the beef chuck in two batches before the long simmer is the move that builds real depth of flavor, creating that gorgeous crust that makes the broth taste like it's been going for days. Sweet potatoes, carrots, and parsnips go in toward the end so they stay tender without turning to mush, soaking up all that spiced, herb-scented liquid. It's hearty enough to be a full meal on its own, and the optional parsley scattered on top adds a fresh pop of color that makes it feel just a little fancy. Whether you're deep in a reset or just cooking clean for the week, this one earns a permanent spot in the rotation.
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Learn more →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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