AIP Friendly Apple & Sage Venison Stew

Total time2 hr 30 min

Prep time25 min

Cook time2 hr 5 min

This hearty, slow-simmered stew is the kind of deeply satisfying cold-weather meal that makes the whole kitchen smell incredible — earthy herbs, sweet apple, and rich venison all melting together into something truly special. Venison is a naturally lean, nutrient-dense protein that works beautifully here, seared in coconut oil until deeply browned before braising low and slow in bone broth until fork-tender. The combination of tart Granny Smith apples, carrots, and parsnips gives the broth a gentle sweetness that balances the savory depth of fresh rosemary, thyme, and sage. Sticking to an autoimmune protocol can make stews tricky — nightshade-based spices, soy sauce, and grain-based thickeners are common culprits — but this recipe sidesteps all of that with turmeric, coconut aminos, and a simple arrowroot slurry to bring the broth to a silky, spoon-coating finish. Apple cider vinegar adds a quiet brightness that keeps the whole bowl from feeling heavy. It serves four, so it's a solid option for a family dinner or a batch you can reheat throughout the week when you need something warming and nourishing without any guesswork.

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Ingredients

4 servings

For the stew

2 lb venison shoulder or stew meat, cut into 1 ½-inch cubes
Simple Truth Natural Lamb for Stew Meat Boneless Beef Stew Meat USDA Choice - 1 Lb Catelli Brothers Veal Stew Meat, Deluxe Open Nature Lamb Stew Meat Boneless - 1 Lb O Organics Organic Beef Grass Fed Stew Meat - 1 Count
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1 tsp fine sea salt, plus more to taste
3 tbsp coconut oil, divided
1 medium yellow onion, diced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
½ tsp ground turmeric
2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
3 cups bone broth
1 tbsp apple cider vinegar
1 tbsp coconut aminos
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 tbsp fresh sage leaves, roughly chopped
1 tbsp arrowroot starch
2 tbsp cold water

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Pat the venison cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
2
Heat 2 tbsp coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the venison in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two faces. Transfer the seared meat to a plate and set aside; repeat with the remaining pieces.

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