Summer Beef Stew with Chilled Thyme Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 lbs beef stew chunks, cut into bite-size pieces
  • 3 medium turnips, cleaned and chopped
  • 3 cups broccoli florets
  • 1 8-oz package sliced mushrooms
  • 7 garlic cloves, minced, divided
  • 4 cups bone broth
  • 1 tsp salt
  • 3 celery ribs, thinly sliced
  • 1 shallot, minced
  • 3 tbsp thyme, minced
  • 4 tbsp olive oil
  • Juice of half a lemon
  1. Add beef, turnips, mushrooms, 4 minced garlic cloves, broth, and salt to slow cooker or Instant Pot/pressure cooker.
  2. Cook on low for 8 hours or high for 4 hours, if using a slow-cooker or cook for 35 minutes under high pressure using a pressure cooker.
  3. When stew is finished, turn heat off slow-cooker or let pressure off Instant Pot/pressure cooker and stir broccoli into stew.
  4. While stew is cooking, slice celery and mince shallot. Chill in refrigerator until stew is ready to serve.
  5. Place thyme, 3 minced garlic cloves, olive oil, and lemon in blender. Blend on high to make a pesto. Chill in refrigerator until stew is ready to serve
  6. When stew is ready, ladle into bowls and serve with chilled celery, shallots, and thyme pesto on top.
This recipe takes at least 35 minutes, but up to 8 hours depending on the cooking method you choose.
Recipe by Autoimmune Wellness at