Easy Instant Pot Paleo Beef Stew

What can I say? I love beef stew. It’s simple comfort food that you can make in 1 pot. Before we get too far into this post I must point out that it can be made to suit those following autoimmune paleo (AIP) or Whole 30. Because I tend to cross different spectrums of the Paleo world I always encourage my readers to adjust my recipes to suit their needs. Yes, those are potatoes in the photo above but below I’ll show you what I sometimes swap potatoes with to make this a nightshade free beef stew.

I drive my husband crazy because things like beef stew I rarely make the same way twice; I simply dump things in a pot and it turns out, it just never tastes exactly the same. However, after I made this pot he told me that I should always make it this way. So I grabbed a piece of paper and wrote down the ingredients. Tonight I made beef stew and I pulled out this recipe because he was right; it is so good. Plus it really is easy to put together. If you love beef stew like I do you can also try my other stew recipe: Herbes de Provence Easy Beef Stew  It’s also a simple recipe to put together. I like easy because so many struggle to eat well and I think cooking has become a lost art.

How do I make beef stew without nightshades? Radishes!

I know. It sounds crazy but I’ve tried turnips, rutabagas, sweet potatoes, and parsnips but the radishes are the most similar to potatoes. When you cook them they lose their color and their peppery bite and they become soft and buttery. Who knew? The first time I fed them to my husband he asked how I peeled the potatoes into such a tiny round shape. He thought they were potatoes until I told him they were radishes! See! Aren’t they cute?

The Recipe:

Print

Easy Instant Pot Paleo Beef Stew

Prep Time

5 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

 

Whether you're paleo, primal, AIP, or Whole 30 adjust this recipe to suit your shade of paleo.

Course: Dinner, Main Course

Cuisine: American

Servings: 4 people

Ingredients

• 1 lb stew beef
• 1 leek diced
• 1 tbsp tomato paste omit for AIP
• 1/2 cup white wine (I used Riesling) omit for Whole 30
• 5 cups water
• 2 1/4 tsp salt
• 1 bay leaf
• 1/2 tsp dry thyme
• 1/2 tsp onion powder
• 2 tbsp Kerrygold Butter, Lard, or Fat of your choice
• 3 cloves of garlic minced
• branch of celery leaves from the center of your celery
• 2 cups frozen green beans or a sturdy green like chard or kale
• 5 carrots sliced
• 5 yukon gold potatoes diced (use 2-3 bunches of radishes for AIP or Whole 30)

Instructions

1. Saute leek and celery leaves in your fat of choice.

2. Add garlic and saute

3. Add tomato paste and then white wine (both optional). Make sure you cook the alcohol from the wine by letting it cook for a minute or two.

4. Add salt and water and then add the bay leaf, thyme, onion powder, and beef to the pot. Stir.

5. Use the pressure setting for 45 minutes.

6. When the pressure setting is over add the vegetables and use the pressure setting for another 9 minutes.
   

If you’re looking for a bit of nostalgia or another level of comfort food. Pair this stew with my Grain Free Paleo “Cornbread” Sorry it’s not AIP. I haven’t had much success with AIP baking.

Originally posted on December 8, 2017 @ 17:49

Know someone who needs to read this? Share it!