Beef and parsnip stew is a great nightshade-free and lower carbohydrate option.
- 1 pound grassfed beef stew meat, cut into 1 inch pieces
- salt and pepper to taste
- 2 tablespoons coconut oil
- 1 medium carrot, chopped or cut into small rounds
- 1 medium onion, diced
- 1 medium celery stalk, finely chopped
- 2 cloves garlic, minced or pressed
- 2 portobello mushroom caps and stems, cut into bite size chunks
- 3 medium parsnips, peeled and cut into chunks
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 sprigs fresh marjoram
- Salt and pepper beef generously. In a large pot or Dutch oven, melt coconut oil over medium heat, then sear the beef on all sides. Remove meat and set aside.
- In the same pot, saute the carrot, onion, celery, and garlic for about 3 minutes.
- Add the parsnips and mushrooms and saute for an additional 2-3 minutes, or until the mushrooms begin to release their moisture.
- Add the broth and vinegar to the pan, scraping up the brown bits, and cook until it begins to reduce and thicken slightly.
- Return meat to the pot and add more salt and pepper to taste and marjoram.
- Bring to a boil, then reduce heat and place lid on pot. Simmer for 1 hour.
- If stew is very dry after an hour of simmering, add up to one cup of water.
- Simmer for another 30-45 minutes.
- Prep Time: 10 mins
- Cook Time: 90 mins
- Category: main dish