aip beef stew in bowl with spoon surrounded by parsley and towel from above
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AIP Beef Stew

This slow cooked AIP Beef Stew has the most tender beef and flavorful broth. It will keep you warm and your tummies full all winter long. This paleo stew also fits the autoimmune protocol.
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Course: Stew
Cuisine: American
Keyword: aip, aip diet, autoimmune protocol
Servings: 6
Calories: 400kcal
Author: Beth Chen

Equipment

Ingredients

  • 2 pounds Stew Beef or Beef Chuck Roast trimmed and cut into 1 – 1 1/2 inch cubes
  • 2 teaspoons Salt plus additional for serving
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Ghee AIP reintroduction, substitute with additional olive oil
  • 1 Onion diced
  • 3 Garlic cloves minced
  • 1 cup Celery diced
  • 6 cups Beef Broth Chicken Broth is a good substitute
  • 2 tablespoons Coconut Aminos
  • 1 tablespoon Dried Italian Seasoning
  • 4 cup Root Vegetables peeled and chopped into pieces about 1/2” (I used a combination of sweet potato, parsnips an carrots)
  • Fresh parsley to garnish (optional)

Instructions

  • Sprinkle 2 teaspoons salt over the beef pieces then set aside. Warm olive oil and butter in a large dutch oven (or heavy bottom stockpot), over high heat. Then carefully add beef and brown on all sides.
  • Once all beef is browned, add onion, garlic and celery and cook until translucent, about 5-10 minutes.
  • Add the beef broth, coconut aminos and Italian seasoning then stir to combine. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 2 hours 30 minutes.
  • Next add potatoes and carrots. Stir to coat vegetables and cover. Cook an additional 30 minutes or until vegetables are fork tender.
  • Taste broth. If necessary, add additional salt to taste. Garnish with fresh parsley to serve.

Notes

  • Don’t skip the browning the beef step. It helps create the deep flavorful broth.
  • The bone broth can be made with either chicken or beef. Either way, this stew is delicious.
  • This recipe calls for sweet potato, parsnips and carrots but any root vegetable will do. Feel free to experiment.
  • Yes, this recipe takes 4 hour to make. It’s for lazy Sunday afternoons when you have time to devote to a meal. It’s important that you don’t try and rush this recipe because the meat will be tough and the broth will be lacking the rich flavors.
  • Make sure to use a dutch oven of heavy bottomed stock pot for this recipe. I used a Le Creuset but here is a more affordable option.  
  • I get my grassfed beef from either Sprouts or US Wellness Meats

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 20g | Protein: 38g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 1889mg | Potassium: 1065mg | Fiber: 5g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 4mg