In my book, chilly nights call for beef stew.
Since going AIP (autoimmune protocol of the paleo diet) last January, I continue to feel better each month. And to be honest, I am becoming a better cook. I have always loved to cook but our meals are getting to be quite tasty around here.
Now that my favorite season is just around the corner, I have been adapting cozy old favorite recipes to fit the AIP.
This beef stew is super easy to make and we both love it.
I boil white potatoes in a separate pot for hubby’s stew.
*I cannot tolerate black pepper however if you can, this will taste great with it. I do well with cayenne so I add ~ 1 tsp to our stew.
2 Pounds Stew Beef
2 Tbsp Olive Oil
4-5 Cloves of Garlic — minced
1/2 Cup Shallots — diced (shallots are a migraine friendly onion–if you don’t get migraines, use onions)
1.5 Cup Chopped Carrots
5-6 Ribs Celery Chopped
2 Tbsp White Distilled Vinegar
3-1/2 Cups Water
2 tsp Coconut Sugar
1-1/2 tsp Sea Salt
1 Bay Leaf
1 Tbsp Arrowroot Starch
- Heat Olive Oil in large pot
- Brown meat over medium heat
- Add shallots (onions), garlic, water, vinegar, salt, coconut sugar, salt, bay leaf
- Cover and simmer for 1 hour and 15 minutes
- Add carrots and celery
- Cook for another 45 minutes
- Remove bay leaf
- Add arrowroot starch and stir until it dissolves (this will thicken stew)
- Taste and add more vinegar, water, salt, garlic to your personal preference
**Tip for crohns and colitis patients: if you have trouble with celery: you might do well if you take a vegetable peeler and “peel” the stringy part of the celery off the ribs. If you are having a flare or if you know that celery is a food that will give you problems, omit it from this recipe, it will still be yummy**