AIP Beef and Vegetable Stew

This hearty and nourishing stew is perfect for colder days and is compliant with the AIP dietary protocol. Feel free to customize it by adding other AIP-approved vegetables or herbs according to your taste preferences.


  • 2 pounds beef stew meat, cut into chunks
  • 4 cups beef bone broth (preferably homemade)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium zucchini, diced
  • 1 cup chopped kale or spinach
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • Salt, to taste
  • Extra virgin olive oil, for cooking


  1. Heat a large stew pot over medium heat. Add a drizzle of olive oil and sauté the diced onion, carrots, celery, and garlic until they start to soften, about 5 minutes.
  2. Push the sautéed vegetables to one side of the pot and add the beef stew meat to the other side. Cook the meat for about 5 minutes, stirring occasionally, until browned on all sides.
  3. Pour in the beef bone broth, making sure the meat is fully submerged. Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the meat is tender.
  4. Add the diced sweet potatoes and continue to simmer for another 20 minutes, or until the sweet potatoes start to soften.
  5. Stir in the diced zucchini and chopped kale or spinach. Simmer for an additional 10-15 minutes until the vegetables are tender.
  6. Add the fresh rosemary and thyme leaves to the stew. Season with salt to taste.
  7. Allow the stew to cool slightly before serving. This will allow the flavors to meld together.
  8. Serve the AIP Beef and Vegetable Stew hot and enjoy!

Happy eating!

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