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–+ servings
AIP Dutch Oven Beef Stew

Dutch Oven Beef Stew

In the realm of comforting and wholesome meals, few dishes rival the satisfaction of a warm, flavorful Dutch Oven Beef Stew. Bursting with tender beef, aromatic vegetables, and a rich blend of herbs and spices, this recipe is a true crowd-pleaser. Moreover, for those following an Autoimmune Protocol (AIP) diet, this stew provides nourishment while adhering to the dietary restrictions of individuals with autoimmune diseases
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Course Main Course
Servings 4 servings

Ingredients
  

  • 6 slices thick-cut bacon diced
  • 2 lbs beef chuck cut into 1-inch pieces
  • 1 small red onion chopped
  • 1 cup pearl onions frozen
  • 2 large carrots sliced diagonally
  • 3-4 cloves garlic minced
  • 8 ounce white mushrooms roughly chopped
  • 3 tbsp coconut flour
  • 1 cup pumpkin puree BPA free can
  • 1.5 cups bone broth
  • 2 bay leaves
  • 1 tsp raw apple cider vinegar
  • 4 springs fresh thyme
  • 1/4 cup fresh parsley chopped
  • Sea salt to taste

Instructions
 

  • Place top oven rack in the center position and pre-heat oven to 325°F.
    Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
    Drain and discard all but 1 tablespoon bacon grease from Dutch oven. Add beef chunks and season with salt and black pepper, to taste. Cook, stirring occasionally, until browned on all sides, approximately 4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set aside.
    Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.
    Add mushrooms and sprinkle with coconut flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
    Return bacon and beef to the Dutch oven. Add pumpkin puree, bone broth, bay leaves, and fresh thyme. Season with additional salt, to taste, and stir to combine.
    Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into the preheated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.
    Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!
Keyword Autoimmune Friendly, Autoimmune Paleo
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