Root Vegetable Beef Stew

This is a one-pot stew built for the days your energy is limited: everything goes into the slow cooker, you walk away, and a few hours later a real, sustaining meal is waiting. Carrots, parsnips, sweet potato, and beef, all slow-cooked into something deeply nourishing.

The carrots and sweet potato are a source of beta-carotene, which the body converts to vitamin A and uses to support the gut lining and immune function, and the beef brings iron and protein, both involved in carrying oxygen and rebuilding tissue. Steady, whole-food fuel while your body settles.

Take a moment with the animal that gave the beef, and with the roots that grew through a whole winter in dark soil. When the lid comes off and the steam rises, let yourself notice it. A simple bowl, made with care, is enough.

Ingredients

• 1 pound beef, chopped
• 1/2 pound carrots
• 1/2 pound parsnips
• 1 small onion
• 1 medium sweet potato
• 2 cups chicken broth
• 1/4 cup apple cider vinegar (omit for low-histamine)
• 1/4 cup coconut aminos
• 1 garlic clove
• 1 teaspoon ground ginger
• sea salt

Every ingredient here is AIP-friendly, so nothing needed to be swapped out. The roots are interchangeable pound for pound, so rutabaga, turnip, or celeriac can stand in. For a low-FODMAP version, leave out the onion, garlic, sweet potato, coconut aminos, and vinegar.

Method

• Add everything to the slow cooker. Cook on high for about 3 hours, until the beef and roots are tender.

Instant Pot variation

Add all the ingredients, seal, and cook on high pressure for about 35 minutes, then let the pressure release naturally for about 20 minutes. These times come from a source commenter and are kitchen-verify.

*Adapted from acleanplate.com*