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Beef and Parsnip Stew with Marjoram

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  • Author: Jaime Hartman
  • Total Time: 1 hour 40 mins
  • Yield: 4-6 1x


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


  1. 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.
  2. In the same pot, saute the carrot, onion, celery, and garlic for about 3 minutes.
  3. Add the parsnips and mushrooms and saute for an additional 2-3 minutes, or until the mushrooms begin to release their moisture.
  4. Add the broth and vinegar to the pan, scraping up the brown bits, and cook until it begins to reduce and thicken slightly.
  5. Return meat to the pot and add more salt and pepper to taste and marjoram.
  6. Bring to a boil, then reduce heat and place lid on pot. Simmer for 1 hour.
  7. If stew is very dry after an hour of simmering, add up to one cup of water.
  8. Simmer for another 30-45 minutes.
  • Prep Time: 10 mins
  • Cook Time: 90 mins
  • Category: main dish