Low Carb Instant Pot Beef Stew

Name: Low Carb Instant Pot Beef Stew
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 4 tablespoons ghee (divided); 2 lbs grass-fed beef chuck steak (cut into 2-inch cubes); 1 medium onion (chopped); 1 medium carrot (cut into 2-inch pieces); 1 medium parsnip (cut into 2-inch pieces); 8 oz button mushrooms (quartered); 6 cloves garlic (minced); 1/2 cup dry red wine; 2 cups water or low-sodium beef stock; 2 tablespoons tomato paste; 1 tablespoon grass-fed beef gelatin; 1/2 tablespoon dried Italian herb mix; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Fresh thyme (for garnish (optional)); Cauliflower mash (for serving (optional))

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Prep Time: 25 minutes

Cook Time: 45 minutes

Total: 70 minutes

Servings: 8

Cost: $5.83 /serving

Author : Faith

beef beef stew instant pot

Instructions

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Step 1

Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the ghee and once melted, add the beef and cook until seared, about 3 to 5 minutes, flipping once halfway through. Transfer the beef to a bowl. (You may need to sear the beef in 2 batches so you don’t crowd the pot.)

Step 2

Add the remaining 2 tablespoons ghee, onion, carrot, parsnip, and mushrooms. Cook briefly until the vegetables take on a little color, about 2 minutes, stirring frequently. Add the garlic and cook 30 seconds more, stirring constantly. Stir in the red wine and cook 1 minute, scraping up any brown bits from the bottom of the pot. Press “Cancel” to stop sautéing.

Step 3

Add the beef back to the pot along with the water, tomato paste, beef gelatin, Italian herb seasoning, salt, and black pepper. Turn the pot on Manual, High Pressure for 35 minutes and then let the pressure naturally release for 10 minutes before doing a quick release.

Step 4

Serve garnished with fresh thyme on top of cauliflower mash.

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