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A cozy farmhouse meal featuring a bowl of hearty AIP beef stew filled with tender beef, carrots, and sweet potatoes, served beside a slice of golden AIP “cornbread” topped with melting ghee on a rustic wooden table.
Sherryl Jenkins's avatarSherryl Jenkins

AIP Beef Stew (Pressure Cooker Recipe) + Easy AIP Cornbread

This hearty AIP Beef Stew and cozy grain-free “Cornbread” bring big comfort to small kitchens. The pressure cooker makes the stew melt-in-your-mouth tender in under an hour, while the tigernut-cassava “cornbread” delivers that classic golden crumb — no grains, no nightshades, no stress. Includes a simple stovetop method for when you’d rather keep things unplugged.
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Prep Time 20 minutes
Cook Time 43 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Stew
  • 2 ½ lb grass-fed stew meat (beef or bison)
  • ½ tsp each: sea salt (Dr. Recommended pink salt), garlic powder, celery powder
  • ¼ cup arrowroot starch (for coating beef)
  • 3–6 Tbsp olive or avocado oil
  • 2 Tbsp AIP-compliant ghee or coconut oil
  • 2 cups diced yellow onions
  • 4 cloves garlic, minced
  • 1 cup AIP red-wine substitute (¾ cup tart cherry juice + ¼ cup balsamic vinegar)
  • 4 cups AIP-approved beef broth
  • 2 tsp AIP bouillon base (or extra broth)
  • 2 Tbsp AIP Worcestershire substitute (2 Tbsp coconut aminos + 1 tsp balsamic vinegar + ½ tsp fish sauce)
  • 3 Tbsp nomato paste (see below)
  • 5 medium carrots, cut into 1-inch chunks
  • 1 lb baby white or Japanese sweet potatoes, halved or quartered
  • 2 bay leaves
  • 1 sprig fresh rosemary
  • 1 cup diced green beans or chopped zucchini (add at the end)
  • ¼ cup cold water + 3 Tbsp arrowroot starch (optional thickener)
Quick Nomato Paste
  • 1 cup cooked carrots
  • ½ cup roasted beets
  • ½ cup cooked sweet potato
  • Splash of broth to blend smooth
For the AIP “Cornbread”
  • ½ cup tigernut flour
  • ½ cup cassava flour
  • 2 Tbsp arrowroot starch
  • 1 tsp baking soda
  • ¼ tsp cream of tartar
  • ½ tsp sea salt (Dr. Recommended pink salt)
  • ⅓ cup full-fat coconut milk
  • 2 Tbsp melted coconut oil or AIP-approved ghee
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup (or mashed banana)
  • 2 gelatin eggs or 2 large eggs (if reintroduced)
  • **Gelatin Egg: 1 Tbsp gelatin + 3 Tbsp warm water (per egg), whisked until foamy.

Equipment

  • Pressure cooker (Instant Pot or similar)
  • Wooden spoon
  • Mixing bowls
  • Measuring cups & spoons
  • 8×8″ baking pan or small cast-iron skillet
  • Whisk (for gelatin egg)

Method
 

Pressure Cooker Method
  1. Sear Beef: Set to Sauté. Toss beef with arrowroot, salt, and seasonings. Brown in batches, remove and set aside.
  2. Sauté Aromatics: Add ghee/oil, onions, and garlic; cook until soft.
  3. Deglaze: Pour in red-wine substitute, scraping brown bits; simmer 2–3 min.
  4. Combine: Return beef, add broth, bouillon, Worcestershire substitute, nomato paste, carrots, potatoes, bay leaves, rosemary.
  5. Pressure Cook: Cancel Sauté. Seal lid and cook on High Pressure 35 min. Natural release 10 min, then quick release.
  6. Finish: Add green beans or zucchini; simmer 5–7 min on Sauté. Thicken with arrowroot slurry if desired.
  7. Serve: Remove bay leaves and rosemary; adjust seasoning; serve warm with AIP cornbread.
Cornbread
  1. Preheat oven to 350 °F (175 °C). Grease 8×8″ pan or small cast-iron skillet.
  2. Whisk dry ingredients. In a second bowl, combine wet ingredients (add gelatin eggs last if using).
  3. Stir wet into dry until smooth and thick.
  4. Spread evenly in pan; bake 25–30 min (24 min with real eggs) until golden. Cool 10 min before slicing.
*See alternate cornbread baking options below the recipe card👇

    Notes

    🔥 Stove-Top Method (Chef’s Note)

    Don’t have a pressure cooker? No problem! Follow the same steps using a heavy pot or Dutch oven. After adding liquids, cover and simmer 1 ½–2 hours until beef is tender, stirring occasionally and adding broth if needed. Proceed with Step 6 to finish.
    Notes: Cornbread
    • For air fryer, grill, or convection-microwave methods, see the full section below the recipe card.
    • Texture may vary slightly depending on the appliance — all methods yield a golden, tender “cornbread.”

    ⚖️ Macros (Per Serving)

    Beef Stew (1 ½ cups): ≈ 365 cal | Protein 34 g | Fat 18 g | Carbs 22 g
    Cornbread (1 slice of 8): ≈ 175 cal | Protein 3 g | Fat 11 g | Carbs 17 g