Ground Beef Sweet Potato and Spinach Nourishing Lunch Stew
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A simple, nutrient-dense, and deeply satisfying one-pot stew featuring grass-fed ground beef, soft sweet potatoes, and fresh spinach, simmered in healing bone broth. This lunch is designed to be extremely easy on the digestive system, making it perfect for Crohn's disease maintenance while strictly adhering to the Paleo AIP guidelines.
Time
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
1 pound Ground Beef (Preferably grass-fed/grass-finished)
2 tablespoon Olive Oil (Or coconut oil)
0.5 cup Onion (Finely chopped)
3 clove Garlic (Minced)
2 unit Sweet Potato (Peeled and diced into 1/2 inch cubes)
2 unit Carrot (Peeled and diced)
4 cup Bone Broth (Beef or chicken bone broth for maximum healing benefits)
1 teaspoon Thyme (Dried)
1 teaspoon Sea Salt (Adjust to taste)
5 ounce Spinach (Fresh or frozen; ensures easy digestion)
1 teaspoon Apple Cider Vinegar (Added at the end for flavor balance)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft.
- 2
Add the ground beef to the pot. Break up the meat with a spoon and cook until browned completely. Drain off any excess fat if necessary.
- 3
Stir in the minced garlic, dried thyme, and sea salt. Cook for 1 minute until fragrant.
- 4
Add the diced sweet potatoes and carrots to the pot. Pour in the bone broth.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes and carrots are very tender and easily pierced with a fork. Ensure vegetables are soft for optimal digestion.
- 6
Stir in the fresh spinach until it wilts completely into the stew (about 2 minutes).
- 7
Stir in the apple cider vinegar to brighten the flavor.
- 8
Taste and adjust salt if needed. Serve warm.
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