Cooler weather brings a hunger for hearty meals, and this Beef Stew is just what you’ve been looking for.
My Instant Pot swiftly became one of my favorite kitchen appliances. It’s right there with my slow cooker. Not only does it let you do lots of passive cooking, when you have so much more you need to be doing around the homestead. But when you don’t necessarily have the time for a slow cooker meal, the pressure cooker is a huge short cut!
Watch me make this stew in the video below.
- 1 medium onion, diced
- 1 Tb avocado or extra virgin olive oil
- 2 lb beef stew meat
- 1 tsp sea salt, divided
- 1 tsp freshly ground black pepper, divided
- 3 parsnips, peeled and cut into 3/4 inch pieces
- 3 stalks celery, diced
- 1 1/2 lb Yukon gold potatoes, or red potatoes
- 4 carrots, peeled and cut into 3/4 inch pieces
- 2 bay leaves
- 1 sprig fresh rosemary, about 3 inches, or 1 Tb dry if you don't have fresh on hand
- 1/2 c red wine
- 3 c beef broth
- 2 cloves garlic, minced, or 2 tsp garlic paste
- To begin, press the "saute" button on your Instant Pot. Heat the oil for just a minute and add in the onions. Let those cook until tender.
- Sprinkle one half teaspoon each of the salt and pepper on the beef.
- Add the beef to the Instant Pot and cook until it is slightly browned. Once it is browned, press the "cancel" button on the Instant Pot.
- Add in all of the remaining ingredients, making sure that the bay leaves and rosemary sprig are immersed in the liquid.
- Close and seal the Instant Pot. Press the "meat/stew" button, or set the cooker to 30 minutes of high pressure.
- Once the Instant Pot has run its cycle, allow it to cool and release the pressure naturally. This will take about 10 minutes or so. Open the Instant Pot and your stew is finished.
- Discard the bay leaves and the stem of the rosemary if you left it whole.
- If you wish to thicken the liquid of the stew, once it is finished cooking, press the "saute" button and allow the liquid to begin bubbling. While it is heating, whisk together 1/3 cup water with 2 heaping tablespoons of corn starch. When the stew is bubbling, stir in the mixture. Allow it to boil a minute then serve.
- When you add the bay leaves and rosemary sprig, you can place them inside an herb pouch to easily find them after cooking. The rosemary leaves will come off of the stem while it cooks. Another option is to pull the leaves from the stem before adding them to the stew, to prevent needing to find the stem when you serve the stew. It's a little harder to find than the bay leaves.
- If you are following the PALEO diet, feel free to omit the potatoes and double the parsnips for this recipe. If you wish to thicken the liquid at the end, use an approved paleo thickening agent.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 555 Total Fat: 14g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 150mg Sodium: 1051mg Carbohydrates: 49g Fiber: 7g Sugar: 7g Protein: 56g
To Make this Recipe in a Slow Cooker:
- Saute the onion and oil together in a large skillet over medium heat until the onion is tender.
- Add in the beef and cook until it is browned.
- Transfer to your slow cooker.
- Add in all of the ingredients.
- Cover and cook on low heat for 6-8 hours.