AIP Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 50 mins
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Servings
6
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Calories
400 kcal
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Course
Main Course
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Cuisine
American
AIP Beef Stew
Description
The AIP Beef Stew starts with seasoning and browning beef cubes to build a rich base flavor. Onions, garlic, and celery are then cooked until translucent, adding aromatic sweetness. The stew incorporates beef or chicken broth with coconut aminos and Italian seasoning for umami and herbaceous notes. It simmers gently to tenderize the beef and develop flavor complexity.
Root vegetables such as sweet potatoes, parsnips, and carrots are added towards the end, softening to fork tenderness while enhancing the stew’s texture and natural sweetness. The final dish is a comforting blend of soft, meaty, and tender vegetable components in a well-seasoned broth.
This stew suits leisurely cooking days, as it requires approximately four hours to reach optimal tenderness and flavor. Using a heavy-bottomed pot or Dutch oven ensures even heat distribution. Garnishing with fresh parsley adds a touch of color and freshness.
Variations include substituting different root vegetables or broth types, but browning the beef is important to maintain a deep, flavorful base. The long cooking period is essential to develop the stew’s rich taste and tender texture, so rushing is not advised.
Ingredients
- 2 pounds stew beef trimmed and cut into 1 - 1 1/2 inch cubes, or beef chuck roast
- 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 minced, cloves
- 1 cup celery diced
- 6 cups beef broth Chicken Broth is a good substitute
- 2 tablespoons coconut aminos
- 1 tablespoon Italian seasoning dried
- 4 cup Root Vegetables peeled and chopped into pieces about 1/2” (I used a combination of sweet potato, parsnips and carrots)
- parsley to garnish (optional, fresh
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 sweet 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
- Browning the beef before simmering is crucial to create a deep and flavorful broth.
- You can use either chicken or beef bone broth for the stew base.
- Root vegetables can be varied; sweet potatoes, parsnips, and carrots are used here but others work well.
- This recipe requires around 4 hours, best for leisurely cooking to achieve tender meat and rich flavors.
- A heavy-bottomed Dutch oven or stockpot is recommended for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 400kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 38g | 76% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 107mg | 36% |
| Sodium | 1889mg | 79% |
| Potassium | 1065mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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