Root Vegetable Stew
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Earthy and savory and simple thanks to beef, carrots, parsnips, and sweet potato, this Roasted Vegetable Stew is the perfect comfort food for winter. It’s also very easy to mess around with. Add some collards or mustard or turnip greens for a little extra nutrition. Use more or less onion if you just want to get rid of whatever’s in your fridge. Swap any of the other vegetables pound for pound with rutabaga, turnip, celeriac, or anything else that came out of the ground a little starchy. Replace the beef with more veggies for a vegetarian version and use veggie broth instead of chicken. I like to garnish it with parsley for just a dash of green in the presentation, if I have some fresh on hand.
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Root Vegetable Stew
Equipment
- instant pot
Ingredients
- 1 pound beef chopped
- 1/2 pound carrot chopped
- 1/2 pound parsnip chopped
- 1 small onion chopped
- 1 medium sweet potato chopped
- 2 cups chicken broth
- 1/4 cup apple cider vinegar omit for low-histamine
- 1/4 cup coconut aminos
- 1 clove garlic minced
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
Instructions
- Combine all ingredients in an Instant Pot or slow cooker, then slow cook on high for 3 hours.
what an amazing and nurturing recipe; can i ask how to make it LOW FODMAP AIP — would eliminating onion, and adding green part of onion; no garlic; no coc aminos? no vinegar due to yeast for candida; overgrowth? lemon instead? also,i see sweet potatoe seems to be ok on some low fodmap lists and others not– any comment here? thx; i have just signed up for your 28 days of AIP Low Fodmap; need to make lots of soup; coming off of two week elemental diet/ Isabella Wenz’s home made version. Appreciate your input on the stew– i ‘am ready for it!
You’d have to leave out the onion, aminos, sweet potato, and garlic to make this low-FODMAP. I’d also leave out the vinegar because it’s supposed to balance the flavor of the aminos. I follow the guidelines of Monash University on whether or not something is high-FODMAP.
Hi, I am vegetarian and love the look of this. Would it still work if I just substituted the beef for more vegetables?
Sure! The great thing about stews is that they’re very forgiving!
Hello! how long would this take in a normal crock pot?
thanks!
A crock pot is a type of slow cooker. It should take the same amount of time.
can you do this on pressure in the IP and how long do you cook then?
I’m sure you could! I’ve never done it myself, though, so I can’t say how long it would take. The Instant Pot’s manual might be able to give you an idea.
Your recipe indicates to use an instant pot – in the equipment list but the directions say on high for 3 hours in a slow cooker.
You can cook on high for 3 hours using the slow-cooker setting on the Instant Pot or a good old-fashioned slow-cooker if you don’t have an Instant Pot.
I just made this in my Instant Pot on the pressure cooker setting. High pressure for 35 minutes and natural release for 20. The meat falls apart then you put it in your mouth. I didn’t have broth that was Paleo AIP so I just used water. I was afraid it wouldn’t be good. It’s fabulous. It’s sweet from the root vegetables plus with the ginger it’s amazing!
I’m so glad you enjoyed it, Carin! And thanks for sharing the pressure cooking instructions, too!