AIP Slow-Braised Beef with Roasted Beet, Carrot and Bone-Broth Pan Sauce
A grounding AIP-strict lunch — beef chuck slow-braised in bone broth with roasted beet, carrot, and sweet potato, finished with fresh thyme and parsley. The beef is the B12 anchor, while the bone broth and root vegetables build the kind of warm, simple meal AIP centers — closer to a grandmother's Sunday plate than any modern substitute.
- Prep
- 10 min
- Cocción
- 50 min
- Total
- 60 min
- Porciones
- 1
Ingredientes
- 100g (raw)grass-fed beef chuck, cut into 1-inch cubes
- 100g (cooked)beet, peeled and quartered
- 80g (cooked)carrot, cut into 2-cm chunks
- 60g (cooked)sweet potato, cubed
- 120mLbone broth (homemade or low-sodium)
- 2tsp (10g)extra virgin olive oil
- 2cloves (6g)garlic, smashed
- 1sprig (1g)fresh thyme
- 1sprig (1g)fresh rosemary
- 1small (1g)bay leaf
- 1tbsp (4g)flat-leaf parsley, chopped, to finish
- 1/4tsp (1.5g)sea salt
Preparación
- 01
Heat the oven to 200°C / 400°F. Toss the beet, carrot, and sweet potato with 1 teaspoon of the olive oil and a pinch of salt on a sheet pan. Roast 25 minutes, turning once, until tender at the edges.
- 02
Pat the beef dry and season with the remaining salt. Heat the remaining olive oil in a small heavy pot over medium-high heat. Sear the beef on two sides, about 2 minutes total. Lift to a plate.
- 03
Lower the heat to medium. Add the smashed garlic, thyme, rosemary, and bay leaf. Cook 30 seconds until fragrant.
- 04
Return the beef. Pour in the bone broth. Bring to a gentle simmer, cover, and braise 25 minutes until the beef is fork-tender and the broth has reduced by about a third.
- 05
Discard the bay leaf and herb stems. Plate the roasted vegetables, lift the beef on top, and pour the reduced pan sauce over. Finish with the parsley.
Nutrición (por porción)
- Calories
- 485kcal
- Protein
- 31g
- Carbs
- 25g
- Fat
- 26g
- Fiber
- 6g
- Selenium
- 25mcg
- Zinc
- 4.8mg
- Iron
- 3.6mg
- B12
- 2.5mcg
- Iodine
- 5mcg
- Sodium
- 620mg