AIP Beef and Sweet Potato Stew
How to Make It
Step 1
Finely chop the onions, slice the carrot into discs, and mince the ginger and garlic. Peel and cut the sweet potatoes into cubes. Set these ingredients aside.
Step 2
Add 1 tbsp of olive oil to the pan and place it over medium-high heat. Add the beef and cook until browned. Transfer to a plate.
Step 3
Drop the heat to medium-low and add the remaining oil. Add the onions and cook for 1-2 minutes, continuously stirring, until soft and translucent. Add the garlic and ginger and cook for another minute.
Step 4
Add the sweet potato, carrots, broth, oregano, and salt. Cook for 10 minutes, or until the sweet potatoes are fork tender.
Step 5
Add the pumpkin puree, lemon juice, and cooked beef. Bring to a simmer and let the stew cook for 5 minutes until thickened and the flavors have concentrated. Taste and adjust seasoning if needed.
Step 6
Ladle into 4 bowls. Chop the parsley and scallions and sprinkle them over the bowls. Serve warm.
Ingredients
- Extra virgin olive oil – 2 tbsp
- Ground beef – 400 g
- Onion – 0.5 medium – 2 1/2″ diameter
- Ginger – 5 g
- Garlic – 2 clove
- Oregano, dried – 2 tsp
- Salt – 1 tsp
- Carrots, raw – 1 large – 7 1/4″ to 8 1/2″ long
- Sweet potato – 2 medium – 2″ diameter x 5″
- Bone broth – 2 cup
- Pumpkin Puree, Organic – 0.75 cup
- Lemon juice – 3 tbsp
- Parsley – 0.5 cup
- Scallions or spring onions, tops and bulb, raw – 2 medium – 4 1/8″ long