A little sweet potato and a little savory. A whole lot of YUM.
While the holidays can be happy, they can certainly be chaotic at times as well. During the Thanksgiving week, I love making this grounding root vegetable stew. I recently wrote an article for one of my clients about root veggies and was reminded how truly incredible they are.
Did you know that ginger, turmeric, and garlic have been used by some cultures for centuries as medicine? Today, root vegetables are being studied extensively to find the science behind why they make such a great addition to the diet. They seem to improve gut health, inflammation, and even some side effects of gluten intolerance (see references). In the fall and winter seasons especially, I love what Jolene Hart says in her book Eat Pretty:
“Get Grounded. When we’re stuck indoors during the autumn and winter months, it’s easy for our bodies to lack connection to the earth. Many people find that root vegetables like sweet potatoes, turnips, and beets ground their energy and provide a feeling of strength and stability during the colder seasons.”
This year, many of us have been stuck indoors for even longer than usual and the seasons are starting to blend together! That makes it even more important to stay rooted and find connections to our core during these colder months.
This stew is full of root veggies and was adapted from an original by A Clean Plate created for an autoimmune audience, so it was designed with healing and enhancing of the body’s natural processes in mind. This stew is an easy and inexpensive ways to make use of your seasonal produce. Try it out, and make sure to tag @anniweeks to let us know what you think!
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Root Veggie Stew (Slow Cooker)
Adapted from A Clean Plate
1 pound beef chopped (or 1 pound pre-chopped stew beef found at the deli)
1/2 pound multi-colored organic baby carrots, chopped
1 onion, chopped
1 sweet potato, chopped
2 cups broth (I usually use beef or vegetable broth, but chicken broth will also work just fine)
1/4 cup apple cider vinegar
1 clove Garlic, minced (can also substitute with 1/2-1 tsp of onion powder if following the Autoimmune Protocol/AIP diet, or ½ tsp garlic powder if out of minced garlic)
1 tsp Ginger, ground
1/2 tsp sea salt
Combine all ingredients in the slow cooker, putting the beef in first at the bottom to ensure it gets thoroughly cooked thoroughly.
Set the slow cooker to high and allow the stew to cook for 3 hours, and set a timer.
When the time goes off, check to make sure the stew meat is cooked through. If it is not, continue to cook the stew in 30 minute increments, checking at the end of each increment, until cooked through.
Have you taste tested this recipe? Tell me what you think!
Tag ANNI WEEKS and on all your favorite social media sites! Find me on Instagram, Twitter, Facebook, Pinterest, and LinkedIn. Use #anniweeksrecipe so I can find your post. Can’t wait to connect with you online!
Kõiv, V., Adamberg, K., Adamberg, S. et al. Microbiome of root vegetables—a source of gluten-degrading bacteria. Appl Microbiol Biotechnol 104, 8871–8885 (2020). https://doi.org/10.1007/s00253-020-10852-0
Petropoulos, S.A.; Sampaio, S.L.; Di Gioia, F.; Tzortzakis, N.; Rouphael, Y.; Kyriacou, M.C.; Ferreira, I. Grown to be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables. Antioxidants 2019, 8, 617.
Zhang H, Liu R, Tsao R. Anthocyanin-rich phenolic extracts of purple root vegetables inhibit pro-inflammatory cytokines induced by H2O2 and enhance antioxidant enzyme activities in Caco-2 cells. Journal of Functional Foods. 2016;22:363-375. https://doi.org/10.1016/j.jff.2016.01.004
Note: This post was originally posted on The Anni Feed. The original post and other information can be found at https://acarlson94.wixsite.com/anni/slow-cooker-stew. All posts are property of and authored by Annika Weeks.