Xanthan Gum Free Beef and Sweet Potato Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.7

(17)

Xanthan Gum Free Beef and Sweet Potato Stew

This is the kind of stew that makes the whole house smell incredible — warm spices, slow-simmered beef, and root vegetables that melt into a deeply savory broth. The combination of turmeric, Ceylon cinnamon, and fresh ginger gives it an aromatic depth that feels almost exotic, while the sweet potatoes, carrots, and parsnips keep it grounded and comforting. Many thickened stews rely on additives or stabilizers to get that rich, clingy texture, but here the body comes entirely from the natural starches in the vegetables and the collagen that slowly releases from the beef chuck as it braises low and slow. Searing the beef in batches first is the move that makes everything else better — that deep brown crust builds the flavor foundation the whole dish rests on. Bone broth and a splash of apple cider vinegar round out the liquid base, adding richness and a subtle brightness that keeps the stew from feeling heavy. It's a one-pot meal that rewards patience, and by the time you're pulling the thyme and rosemary sprigs out and ladling it into bowls, you'll already be planning when to make it again.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!