Name: AIP Beef Stew
Prep time: 20 min
Cook time: 35 min
Total time: PT-482846H7M46S
Cuisine: AIP
Ingredients: 2 lbs beef rump roast, cut into 1.5–2″ cubes; 2 tsp sea salt; 1 tbsp olive oil; 1 tbsp apple cider vinegar; 2–3 garlic cloves, diced; 1 onion, cut into medium wedges; 8 oz sliced mushrooms; 2 parsnips, thickly sliced; 4 carrots, thickly sliced; 1 sweet potato, cut into 1.5–2″ cubes; 1 tsp garlic powder; 2 tsp onion powder; 2 cups beef broth or bone broth; 1 tbsp coconut aminos; 1 tbsp fresh rosemary (added at the end); 2 tsp fresh thyme (added at the end); 2 tsp fresh sage (added at the end)

AIP Beef Stew

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This hearty AIP Beef Stew is a comforting, nutrient-packed dish perfect for chilly evenings. Made with tender beef, root vegetables, and fresh herbs, it’s free of inflammatory ingredients like nightshades, grains, and dairy, making it ideal for those following the Autoimmune Protocol. The Instant Pot ensures quick cooking while locking in rich flavors.

Author: dreamy-bassi
Prep Time: 20 minutes
Cook Time: 35 minutes (plus ~10 minutes for pressure buildup)
Total Time: ~1 hour
Yield: 4–6 1x
Category: Main Course
Cuisine: AIP, Paleo

Ingredients

Scale

2 lbs beef rump roast, cut into 1.5–2″ cubes
2 tsp sea salt
1 tbsp olive oil
1 tbsp apple cider vinegar
2–3 garlic cloves, diced
1 onion, cut into medium wedges
8 oz sliced mushrooms
2 parsnips, thickly sliced
4 carrots, thickly sliced
1 sweet potato, cut into 1.5–2″ cubes
1 tsp garlic powder
2 tsp onion powder
2 cups beef broth or bone broth
1 tbsp coconut aminos
1 tbsp fresh rosemary (added at the end)
2 tsp fresh thyme (added at the end)
2 tsp fresh sage (added at the end)

Cook Mode Prevent your screen from going dark

Instructions

1. Season and Brown the Beef: Sprinkle sea salt over the beef cubes. Set your Instant Pot to sauté mode and heat olive oil. Brown the beef in two batches for about 3–4 minutes per batch to ensure even caramelization. Remove and set aside.

2. Sauté Aromatics: Add mushrooms, onions, garlic, and apple cider vinegar to the pot. Stir to deglaze and loosen browned bits from the bottom. Sauté for about 1–2 minutes until fragrant.

3. Combine Ingredients: Return the browned beef to the pot. Add parsnips, carrots, sweet potato, garlic powder, onion powder, coconut aminos, and beef broth. Stir well to combine.

4. Pressure Cook: Lock the Instant Pot lid and set it to high pressure for 35 minutes. Ensure the vent is set to “sealing.” Allow about 10 minutes for pressure buildup.

5. Release Pressure and Add Herbs: Once cooking is complete, carefully release steam manually by opening the vent. Stir in fresh rosemary, thyme, and sage just before serving for a burst of flavor.

Notes

Serving Suggestions:

Serve this stew in bowls garnished with additional fresh herbs for a pop of color. Pair with cauliflower mash or a simple green salad for a complete meal.

Tips & Tricks:

Don’t skip browning the beef—it adds depth of flavor to your stew.
Use apple cider vinegar to deglaze the pot; it enhances both flavor and nutrition by extracting minerals from the meat.

Storage & Reheating:

Store leftovers in an airtight container in the refrigerator for up to four days or freeze portions for up to three months. Reheat on the stovetop over medium heat until warmed through or microwave individual servings on medium power.

Find it online: https://easyrecipeacademy.com/aip-beef-stew/