Herbed Beef Stew with Carrots and Celeriac

When I picked up an Instant Pot, my cooking routine changed forever — long gone were the afternoons of spending hours “checking in” with a slowly simmering pot of stew on the stovetop. Now I can execute a fully tender, nourishing stew in less than an hour and a half, which is a huge win in my book! This recipe is the current iteration of a stew that I’ve been making over and over — a mix of celeriac and carrots and scented with fresh herbs. You could easily modify it to include a different mix of root vegetables and herbs to change up the flavor profile!

Don’t have an Instant Pot? You can use any kind of pressure cooker for this recipe, although you will want to add a few minutes of cooking time as notated in the instructions. Don’t have a pressure cooker? You can adapt this recipe to be cooked on the stovetop, just cook at a bare simmer for 2-3 hours, and be mindful of the liquid level as it cooks (you may have to add some broth to replace liquid lost while cooking). As always, I am a big fan of flexibility.

5.0 from 1 reviews
Herbed Beef Stew with Carrots and Celeriac
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup bone broth
  • 1 cup red cooking wine
  • 2.5-3 pounds beef stew meat
  • 4 carrots, chopped (about 2 cups)
  • 4 ribs celery, chopped (about 2 cups)
  • 1 medium celeriac, chopped (about 2 cups)
  • 1 cup button mushrooms, halved
  • 3 tbsps cassava flour
  • 1 tbsp coconut sugar (optional)
  • 1 tbsp apple cider vinegar
  • ¾ tsp sea salt
  • 2 tbsps fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • Green onions, for garnish
  1. Add the coconut oil to the Instant Pot and press the "saute" function (if you are using a regular pressure cooker, use medium heat on the stovetop). When the fat has melted and the pan is hot, add the onions, and cook, stirring, for 7 minutes, or until translucent. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Turn off the heat.
  2. Add the broth and wine to deglaze the pot. Add the meat, vegetables, and all other ingredients (except the green onions) to the pot and mix with a wooden spoon to incorporate. Close and lock the lid, and select the "manual" setting to cook at high pressure for 35 minutes (or simply press the "meat and stew" button). If you have a regular pressure cooker, cook at high pressure for 40 minutes.
  3. When the time is up, place a damp towel on the pressure release valve and carefully use a wooden spoon to open the valve and quick release the pressure.
  4. Let cool enough to handle and serve.
NOTE: This recipe freezes exceptionally well.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Chelsea @ Healthy Fabulous Life says

    This stew looks so healing and delicious! I still have yet to try celeriac. Adding that to my to do list right now!

    • Mickey Trescott says

      Hi Chelsea! Let us know what you think of the celeriac!

  • Cheryl says

    When you say recovering from Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies; Does that mean that you no longer have to take the prescription medication?

    • Mickey Trescott says

      Hey Cheryl! I do take medication, and I don’t consider that a failure of diet and lifestyle. All of the things I do help me live my best, recovered self, and I’d be silly to refuse any of the tools in the toolbox. Hope it helps!

  • Judith says

    Where can I find bacon that is approved for the AIP diet? What do I need to avoid/look for on the label.


    • Mickey Trescott says

      Hey Judith! You are looking for gluten-free, spice-free product. Usually the ones that are compliant are uncured and just smoked. Hope it helps!

  • […] HERBED BEEF STEW w/ CARROTS and CELERIAC, recipe here! […]

  • Kristen says

    Thoughts on doing this in a slow cooker? Would the liquid amounts be the same or would you need more for longer cooking times? Have yet to purchase the InstaPot.

    Going to try it this weekend!

    • Mickey Trescott says

      Hey Kristen! I haven’t made it in a slow cooker, but I am sure it will work – let us know how it turns out!

  • […] Herbed Beef Stew with Carrots and Celeriac (Autoimmune Wellness) […]

  • Sarah says

    Hi Mickey,
    I’m just at the beginning of this AIP journey, scanning the net for recipes.
    This stew sounds amazing but I didn’t think we were allowed wine?

    • Mickey Trescott says

      Hi Sarah,
      Wine is AIP-legal in smaller amounts when cooked, like in this recipe. Hope it helps!

  • Flora Mondecar says

    Hi! I’ve hit a snag, I can’t find Celeriac in either of my farmers markets! There are a couple other places I could check, but if I can’t find it can you suggest a substitute?

    • Mickey Trescott says

      Hi Flora! I would use white sweet potato, parsnips, or celery.

  • […] @ Grazed and Enthused The Easiest Stew @ Joanna Frankham Low-FODMAP Cinnamon Beef Stew @ Biohack U Herbed Beef Stew with Carrots and Celeriac @ Autoimmune Wellness Slow Cooker Beef Stew with Rosemary and Cranberries @ Phoenix Helix Beef Stew […]

  • elaine says

    oh, forgive me for last comment! upon closer reading I see that your recipe addresses my question. maybe after I give this dish a try, I’ll have some idea on how to translate some of the book recipes. many thanks!

  • elaine says

    Hi Mickey, I’ll be using a stovetop/non-electric pressure cooker, and I’m wondering if there’s some reason that you don’t brown the meat before adding the rest of ingredients/leaving it to cook. I’m so excited to try this recipe today!

    • Mickey Trescott says

      Hi Elaine! I have found that browning is a useless step when using a moist cooking method like pressure cooking. It takes less time and makes less mess just popping everything in the pot and cooking. And the result is still tender and delicious! Hope it helps!

  • Denise says

    I was surprised by this in your recipe: “3. When the time is up, place a damp towel on the pressure release valve and carefully use a wooden spoon to open the valve and quick release the pressure.”

    My Instant Pot directions say to NEVER cover the pressure release valve (with a towel, etc.). I’ve also heard/read this from other IP-ers. New rules?

    I continue to enjoy your blog and recipes!!

    • Mickey Trescott says

      Hi Denise! Hmm, I can see why they don’t want you to cover it during cooking, but if you don’t cover it when venting it will spray steam and some water out. I like to avoid the mess (and the steam smelling up my kitchen), so the rag method works for me, but I’ll do some investigating to see why they don’t recommend that trick. Thanks for the heads up!

  • Aicha says

    Both my partner and myself love this recipe! It’s very comforting and full of flavour. Before AIP I ate PBWF, so the second time making this I used less beef, and more mushrooms and a variety of root vegetables. My meat loving partner still very much enjoyed it and I enjoyed it even more so than the first time.

  • Holly says

    Hey! The red wine, is this aip friendly? I thought all alcohol was a no? Can this be eliminated?

    • Mickey Trescott says

      Hi Holly! The wine in this recipe is both cooked down and diluted, which makes the alcohol exposure very low. It is for flavor.

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