AIP Beef Stew


Jessica’s AIP Beef Stew

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


  1. Heat Olive Oil in large pot
  2. Brown meat over medium heat
  3. Add shallots (onions), garlic, water, vinegar, salt, coconut sugar, salt, bay leaf
  4. Cover and simmer for 1 hour and 15 minutes
  5. Add carrots and celery
  6. Cook for another 45 minutes
  7. Remove bay leaf
  8. Add arrowroot starch and stir until it dissolves (this will thicken stew)
  9. 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**

Enjoy ❤

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