Instant Pot Beef Stew

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Oh yea! It is sweater time! Fall has arrived and we’ve decorated our front porch with our spooky Halloween decorations. On this chilly Fall day, I can only think of a comforting beef stew to make for dinner. So, I take out my Instant Pot and use my slow cooker setting to handle the work for me. If you don’t have the entire day to slow cook, use your pressure cooker setting and dinner will be ready in 45 minutes.

This recipe is delicious and perfect for a chilly Fall day with your family!

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Ingredients:

  • 3lbs of Beef Stew Meat; 1” Pieces

  • 5-6 Carrots, Peeled & Roughly 1” Chopped

  • 2 Yellow Onion; Chopped

  • 6-7 Small Red Potatoes, Chopped

  • 1lb Small White Button or Portobello Mushrooms, Sliced

  • 5 Garlic Cloves; Minced

  • ~2 Cups of Bone Broth

  • 1/2 Cup of Coconut Aminos or Soy Sauce

  • 2 Cup of Red Wine (Cabernet)

  • 4oz of Tomato Sauce

  • 1 Tablespoon of Garlic Powder

  • 1 Tablespoon of Onion Powder

  • 1 Tablespoon of Dried Thyme

  • 2 1/2 Tablespoons of Cassava Flour

  • 2 Tablespoons of Avocado or Olive Oil

  • Salt & Pepper to Taste

  • 1/4 Cup Fresh Parsley, Optional

  • Instant Pot or Slow Cooker

Servings: 10-12 Bowls
Prep Time:  15 Minutes
Slow Cooker Time: 6 Hours
Pressure Cooker Time: 45 Minutes
Serve With: Cauliflower Mash or Mashed Potatoes

Directions:

  1. Set your Instant Pot on Sauté mode, add oil and heat up.

  2. Season your beef with salt, pepper, onion powder, and garlic powder. Then add to your Instant Pot and sauté for 7-10 minutes until brown.

  3. Transfer meat to a plate and set aside. If there is excess beef liquid from the beef in your pot, pour liquid into a cup and save for a later step.

  4. Add more oil and sauté your onions until slightly soft. Add your garlic and cook until fragrant.

  5. To your onion mixture, add your thyme and cassava flour, stir for 1 minute.

  6. Pour your wine and deglaze your pot by scraping the bottom to remove all of the brown bits.

  7. Add the coconut aminos or soy sauce, tomato sauce, chopped carrots and mushrooms. Season with more salt.

  8. Add back the stew meat, excess saved beef liquid & more bone broth, if needed. Stir.

  9. If using Pressure Cooker Setting: Add your chopped potatoes then close your lid and select ‘Meat/Stew’ program for 45 minutes in High. (Tip: At this time make your cauliflower mash or mashed potatoes.)

    If using Slow Cooker Setting:

    Close your lid and select ‘Slow Cook’ on Low temperature for 6 Hours. Add potatoes when you have 3 hours left to cook. (Tip: Before your stew is done, make your cauliflower mash or mashed potatoes.)

  10. Once your cooking is complete, use the Natural Release for 10 minutes, & then release any additional pressure manually.

  11. Serve your stew over mash cauliflower or mashed potatoes and top with fresh parsley. Enjoy!

 
 
PaleoJackie Hayden