A hot bowl of this stew is the perfect meal for a cold January day. This recipe was inspired by a stew my mom often cooks for family dinners. My version contains no grains, legumes, or nightshades so it is suitable for those following both paleo and the autoimmune protocol (AIP). A great way to add some extra nutrients to your diet after the stress of the holidays!
- 10 cups beef bone broth
- 700g beef steak or stew meat, cubed
- 1 onion, diced
- 1 medium turnip, chopped
- 1 small sweet potato, chopped
- 1 small yam, chopped
- 2 large carrots
- 2 parsnips
- 6 cloves garlic
- 4 bay leaves
- 1 tsp basil
- 1 tbsp thyme
- 1 tbsp sage
- 1 tsp turmeric (optional)
- sea salt to taste (I use 1 tsp of Herbamare Herb Seasoning Salt)
You will need to make the beef bone broth a day or two before you start this stew (its a good idea to store some bone broth in your freezer to save time for recipes like these). If you need a recipe I recommend this one.
Add the bone broth to a large soup pot and heat on medium-low heat. Cook the beef strips in a pan on medium-low heat and add to the pot once they are fully cooked. While the beef is cooking, chop the onions and add to the pot along with the bay leaves. Chop the carrots and parsnips and add these next. Let simmer for 10-20 minutes and then add chopped turnip, yam, and sweet potato to the pot. Simmer until everything is to your desired consistency (approximately 30 minutes). Add the spices and sea salt last and let simmer for 5-10 additional minutes. Serve hot.
This stew can also be frozen and enjoyed later, but it will make the vegetables a bit softer.