Hearty Harvest Beef Stew
Servings: 8
Ingredients
- 1 Tb avocado oil or coconut oil
- 1 ½ lb beef stew meat
- 6 carrots peeled and diced
- 4 stalks celery with leaves, diced
- 1 c diced red onion
- 3 small sweet potatoes or 2 large peeled and cubed
- 15 oz diced tomatoes 1 can
- 4 c beef stock or bone broth, divided
- 5 cloves garlic minced
- 1 T basil
- 1 T parsley
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- 3 Tb tapioca flour
Instructions
- To begin, heat the oil in a skillet over medium high heat.
- Brown the beef in the oil, turning a couple times until it is well browned.
- Scoop the browned beef out with a slotted spoon and place it in your slow cooker.
- Combine all of the ingredients in the slow cooker, except the beef stock and tapioca flour.
- Pour about a cup of the beef stock in a bowl. This does not have to be an exact measurement.
- Add the tapioca flour to the measured beef stock and whisk it smooth.
- Pour all of the beef stock and tapioca flour mix into your slow cooker.
- Stir all of the ingredients together.
- Cover and cook on low heat for 7-8 hours, or at high heat for 4 hours.
- Enjoy!
Notes
Instant Pot Instructions:
To make this in your Instant Pot, follow all of the steps above, except place the ingredients in your IP instead of a slow cooker.
Rather than browning the beef in a skillet, you can do it in batches in your IP, using the "Sauté" option.
After all of the ingredients have been combined, close and seal your Instant Pot.
Press the "stew" button and adjust it to cook for 45 minutes on high pressure.
Let it run the cycle and allow the pressure to come down naturally.
See This Recipe:
https://cosmopolitancornbread.com/hearty-harvest-beef-stew/Nutrition
Serving: 1c | Calories: 238kcal | Carbohydrates: 12g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 84mg | Sodium: 479mg | Fiber: 2g | Sugar: 4g
