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Pot of AIP beef stew with butternut squash and carrots in a glossy brown gravy
Michaelangelo Larive, OurCheff

AIP Beef and Butternut Squash Stew (No Tomatoes, No Potatoes)

A deeply savory, slow-simmered beef stew made AIP-friendly. Coconut aminos and cider vinegar stand in for tomato and wine, and butternut squash and parsnips replace the potatoes. It's even better the next day.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef chuck trimmed, cut into 1½-inch cubes
  • 3/4 tsp fine sea salt divided, plus more to taste
  • 2 tbsp avocado oil or olive oil divided
Stew
  • 1 large yellow onion diced
  • 3 medium carrots cut into 1-inch pieces
  • 2 celery ribs sliced
  • 4 garlic cloves smashed
  • 4 cups bone broth (beef or chicken) check the label, see notes
  • 2 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 4 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 1 lb butternut squash peeled, 1-inch cubes
  • 2 medium parsnips peeled, cut into 1-inch pieces
To finish
  • 1 tbsp arrowroot starch optional, for a thicker gravy
  • 2 tbsp cold water
  • 1/4 cup fresh parsley chopped

Equipment

  • 5- to 7-quart Dutch oven or heavy pot with lid
  • Tongs
  • Small bowl + whisk

Method
 

  1. Pat the beef very dry and toss with ½ tsp salt. Heat 1 tbsp oil in a Dutch oven over medium-high heat. Brown the beef in two batches, 4–5 minutes per batch, turning once a deep crust forms on two sides. Add the remaining oil between batches. Move the beef to a plate.
    Beef chuck cubes browning in an enameled Dutch oven
  2. Lower the heat to medium. Add the onion, carrots and celery and cook 6–8 minutes, scraping the browned bits from the bottom, until the onion is soft and golden. Add the garlic and cook 1 minute.
    Diced onion, carrots and celery cooking in a Dutch oven
  3. Pour in the broth, coconut aminos and vinegar and scrape the bottom clean. Return the beef and its juices. Add the thyme, rosemary and bay leaves.
    Browned beef in broth with fresh thyme and rosemary in a Dutch oven
  4. Bring to a boil, then lower to a bare simmer. Cover with the lid slightly ajar and cook 1½ hours, until the beef is nearly tender.
  5. Stir in the squash, parsnips and remaining ¼ tsp salt. Simmer uncovered 30–40 minutes more, until the beef is fork-tender and the vegetables are soft but holding their shape.
    Butternut squash cubes simmering with the beef stew in a Dutch oven
  6. Fish out the herb stems and bay leaves. For a thicker stew, whisk the arrowroot into the cold water, stir it in, and simmer 1–2 minutes until glossy (don't boil it hard after this). Taste for salt, then finish with parsley.

Notes

Chef tips
  • Dry beef and batches. Crowding the pot steams the meat gray, and the browning is where most of this stew's flavor comes from.
  • Add the squash late so it stays in cubes instead of dissolving.
  • Make it a day ahead. The flavor deepens, and you can lift the solid fat off the top.
Substitutions
  • Slow cooker: Brown the beef and vegetables first, then cook on LOW 7–8 hours. Add the squash and parsnips for the last 2 hours.
  • Pressure cooker: Cook 35 minutes on high, natural release 10 minutes, add the squash and parsnips, then pressure cook 3 minutes more.
  • Vegetables: Turnips, rutabaga or sweet potato can stand in for the parsnips.
Storage & reheating
Refrigerate up to 4 days. Freeze up to 3 months; thaw overnight. Reheat gently on the stovetop, adding a splash of broth if it has thickened.
Nutrition is estimated per serving (1 of 4) from USDA FoodData Central data; values vary by brand and portion.