Beef and Veggie Stew {AIP}


Beef and Veggie Stew

Servings: 8


  • 1-2 lb beef stew meat
  • 4-8 cups chicken or beef broth {I only had 4 cups on hand so I added 1 tbsp beef gelatin with 4 cups of water}
  • 4 cloves garlic
  • 1 sweet potato, peeled and cubed
  • 1 yellow onion, sliced
  • 4 stalks of celery hearts, sliced
  • 4 carrots, sliced
  • 1-2 turnips, peeled and sliced
  • 1 tsp salt
  • 1 tsp dried thyme
  • Parsley for garnish
  • 2 bay leaves


  1. Sear stew meat on both sides in a skillet on medium/high heat so that there is a lot of flavor for the stew.
  2. Combine all ingredients in a crock pot except the parsley, set on high 4 or 6 hours, or low 8 to 10 hours.
  3. When finished, add more salt if necessary and the parsley. Enjoy!

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