Weston A. Price Friendly Grass-Fed Beef & Root Vegetable Clay Pot Stew

A nourishing, traditional one-pot meal for the VitaClay Nourishing Pot

This recipe follows many of the principles encouraged by the Weston A. Price Foundation: nutrient-dense whole foods, grass-fed meat, homemade bone broth, natural fats, and slow, gentle cooking. The porous Zisha clay helps retain moisture while gently cooking the ingredients for tender meat and rich flavor.

Serves

6–8

Ingredients

• 2 lb grass-fed beef chuck, cut into 1½-inch cubes

• 2 tbsp grass-fed butter, tallow, or ghee

• 1 large onion, diced

• 4 cloves garlic, minced

• 3 carrots, cut into chunks

• 2 parsnips, chopped

• 2 cups turnips or rutabaga, cubed

• 2 cups sweet potatoes, cubed

• 8 oz mushrooms, halved

• 1 tbsp tomato paste (optional)

• 4 cups homemade beef bone broth

• 2 tsp sea salt

• 1 tsp black pepper

• 2 tsp fresh thyme

• 1 tsp rosemary

• 2 bay leaves

• 2 tbsp apple cider vinegar

• Fresh parsley for garnish

Optional Nutrient Boosters

• ½ cup soaked pearl barley or einkorn berries

• 1 cup chopped kale added during the last 10 minutes

• 4 oz grass-fed beef liver, finely minced and mixed into the stew (nearly undetectable)

Directions

Step 1

Heat a saucepan over medium heat. Melt the butter or tallow and brown the beef in batches until lightly caramelized.

Step 2

Add onions and garlic. Cook 3–5 minutes until fragrant. Stir in tomato paste if using.

Step 3

Transfer everything to the VitaClay Nourishing Pot.

Step 4

Add the remaining vegetables, herbs, bone broth, apple cider vinegar, salt, and pepper.

Step 5

Select:

Soup/Stew Program: 2 hours

or

Slow Cook: Low for 4–5 hours

Step 6

If adding kale, stir it in during the final 10 minutes.

Step 7

Taste and adjust seasoning. Garnish generously with chopped parsley.

Why This Fits a Weston Price Lifestyle

• ✓ Grass-fed beef provides highly bioavailable protein, iron, zinc, and vitamin B12.

• ✓ Homemade bone broth contributes collagen, gelatin, and minerals.

• ✓ Traditional natural fats like butter, tallow, or ghee replace refined seed oils.

• ✓ Root vegetables offer slow-digesting carbohydrates and fiber.

• ✓ Gentle clay cooking helps preserve moisture and develops rich, comforting flavors.

Serve With

• Fermented sauerkraut or naturally fermented pickles

• Sourdough bread with cultured butter

• Raw milk kefir (if tolerated)

• A simple green salad dressed with extra-virgin olive oil

VitaClay Tip: This stew tastes even better the next day. Make a double batch and refrigerate for up to 4 days, or freeze portions for quick nourishing meals throughout the week.

Cook • Nourish • Gather • Thrive

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