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