02/06/2026
There is something grounding about a pot of stew simmering on the stove while winter settles outside. Slow-cooked meals are not just comforting. They are deeply nourishing for your joints, muscles, immune system, and digestion.
Here is one of our favorite winter staples.
Hearty Winter Beef and Root Vegetable Stew
Ingredients
2 pounds grass-fed beef chuck, cut into cubes
2 tablespoons olive oil or butter
1 onion, diced
3 cloves garlic, minced
3 carrots, chopped
2 parsnips or turnips, chopped
2 potatoes or sweet potatoes, chopped
2 celery stalks, chopped
4 cups bone broth or high-quality stock
1 tablespoon tomato paste
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon thyme
1 bay leaf
Instructions
Heat oil or butter in a large pot over medium heat. Brown beef on all sides and remove from pot. Add onion and garlic and sauté until soft. Add vegetables and cook for five minutes. Return beef to the pot. Add broth, tomato paste, and seasonings. Bring to a simmer, cover, and cook on low for two to three hours until tender.
Substitutions
Swap beef for chicken thighs or lamb
Use turnips or rutabaga instead of potatoes for lower carb
**This can be updated to be used in the Instant Pot or other pressure cooker**
This type of meal supports the updated food pyramid approach that prioritizes quality protein and healthy fats while keeping blood sugar stable and energy steady...
