5.0 from 60 votes
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 Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 50 mins
Servings: 6
Calories: 400 kcal
Course:
Main Course
Cuisine:
American
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 and 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 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.
Cup of Yum
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 Information
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
(30%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
90IU
(2%)
Vitamin C
17mg
(19%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 400
% 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.