Slow cooked style beef stew – on a Monday – a quick sautée, a sear & a bath in the Instant Pot. What more could you want out of your meat box subscription beef cubes?
gluten-free, paleo, low carb
Weeknight Beef Stew
4 cloves minced garlic
1 yellow onion, chopped
1 Tbsp oil of choice
1 pound cubed beef (stew meat or top sirloin cut into 1-inch pieces)
1 large or 2 medium potatoes, chopped (optional but gives body to the dish if you’re not serving with a side of carbs)
2 stalks celery, chopped
3 large carrots, chopped
1/4 c caramelized onions (optional but a good flavor boost)
4 cups beef broth (I use stock starter)
¼ cup worcestershire sauce
2 Tbsp mushroom powder (optional but gives an extra umami kick)
2 Tbsp fish sauce
2 teaspoon each dried basil, oregano, cumin & sweet paprika
2-3 tsp salt – or to taste, keeping in mind you’ll probably want to finish with flake salt
¼ cup cold water
3 Tbsp arrowroot powder or cornstarch
20 grinds black pepper
Optional serving: precooked rice, mashed potatoes, sautéed cabbage strips or egg noodles
Prep your veggies and set aside.
Set your Instant Pot to sauté and add the oil.
Sauté the garlic & onions until you get a little color. Remove. Add the beef and sear.
Add all the ingredients but the starch + water and your optional side and set to cook for 45 minutes.
When done and the pot has de-pressurized, remove the stew from the pot, keeping the liquid back.
Make a slurry out of the starch + water. Add to the pot and set to sauté. Stir until the broth is thicker. Add back to your stew and serve.
Serves 4-6 depending upon whether you serve with a side
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