paleo beef stew

Instant Pot Paleo Beef Stew is super easy to make and so delicious. It's a crowd-pleasing Whole30 recipe guaranteed to become your family's favorite.

Instant Pot Paleo Beef Stew (Whole30)

avocado oil

stewing beef

each: sea salt and pepper

tomato paste (Whole30, if needed)

carrots,

onion,

mushrooms,

lb. baby potatoes, quartered

beef stock (Whole30, if needed)

thyme

bay leaves

agar powder (see notes)

spinach

green onion (green part only)

lemon

almonds

olive oil

salt

garlic clove

Set your Instant Pot to saute and add the oil to the pot. Sprinkle beef with salt and pepper. Working in batches as needed, brown the beef on all sides. (If you&#8217;re in a rush, you can skip this step.)

Add the tomato paste to the pot and let it caramelize for 3-4 minutes, or until it has darkened and is sweet smelling.

Add the browned meat, carrots, onion, mushrooms, baby potatoes, beef stock, thyme, and bay leaves to the pot and stir. Lock the lid and set the Instant Pot for 35 minutes on High Pressure. When it has finished cooking, use the quick release to release the pressure for at least 5 minutes.

Sprinkle the agar powder over the stew and stir to thicken.

While the stew is cooking, prepare the pesto. Place all the pesto ingredients into a blender and blend on high until mostly smooth. If needed, you can add a little water to thin the pesto. Serve spooned over the top of the beef stew.

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Used double veg and meat.  Since we are not whole30, added 1/2 c. Red wine.  Used the suggestion in previous comments to blend veg and broth to thicken instead of agar.  Agar is not something I keep in my pantry.  This substitution worked great for us...just 3/4 veg + 3/4 broth blended smooth in blender (vitamix). Add back to stew. Rocked!  Thank you...excellent recipe!

So comforting and hearty, this Instant Pot / Slow Cooker Beef Stew boasts tender beef and veggies stewed in a silky, flavourful broth. It's also Low FODMAP and Whole30 with an easy Paleo option.

Instant Pot / Slow Cooker Beef Stew (Low FODMAP, Whole30, Paleo Option)

1.5 lbs boneless beef chuck

leek, dark green leaves

tomato paste

tbsp coconut aminos

tsp kosher salt,

tsp black pepper,

oregano leaves

carrots

lbs red potatoes, chopped into 1” cubes

tsp tapioca flour

water

green peas (omit

Hit "Saute" on your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. As the Instant Pot heats up, generously sprinkle the meat on all sides with kosher salt and freshly ground black pepper.

Once the display reads "Hot," add 2 tbsp of garlic-infused olive oil and swirl the pot to coat. Using tongs, add half of the seasoned meat and sauté for 1 minute per side (add a few pieces at a time to speed up this process). The meat will soak up the oil rapidly, so add more oil if it starts to burn. Remove meat to a plate and repeat for the other half of the meat. Set plate aside.

Add the remaining 1 tbsp of garlic infused oil to the Instant Pot and swirl the pot to coat. Add the chopped leek and Sauté for 2 minutes, stirring frequently.

Hit “Cancel” on the Instant Pot. Add 1 cup of beef broth to the Instant Pot, wait about 15 seconds, and scrape the bottom of the pot clean with a plastic spoon.

Add remaining 2 cups of beef broth, tomato paste, coconut aminos, Italian seasoning, kosher salt, black pepper, and oregano leaves to the pot. Stir until well combined and the tomato paste has fully dissolved into the broth.

Add meat back to the pot, scraping any remaining juices and seasoning from the plate into the pot with a spatula (leave no flavour behind!). Add chopped carrots and potatoes and stir to coat everything in the broth. Place bay leaves on the top of everything without stirring.

Close the lid and set the pressure release valve to "Sealing." Press the "Pressure Cook" button and set the timer for 40 minutes.

Once the cooking cycle has completed, quick release the pressure. Open lid. Using tongs, remove and discard bay leaf. In a small bowl or measuring cup, whisk together 2 tsp tapioca flour with 2 tsp of cold water to make a slurry. Hit Saute on the Instant Pot and wait about 20-30 seconds for the stew to start boiling. While gently and slowly stirring with a fresh plastic spoon, slowly pour the slurry into the bubbling broth. Continue to stir for 30 seconds to 1 minute for broth to thicken. If you prefer a thicker broth, add additional teaspoons of tapioca flour and cold water (1 tsp flour / 1 tsp water) to the broth in the same manner until it is to your desired thickness.

Hit Cancel on the Instant Pot, remove the inner pot and place on a hot pad. Add frozen peas (if using) to the stew and gently stir. The peas will quickly cook in the broth’s residual heat. Ladle stew into bowls and serve.

Place a large skillet on the stove top on medium high heat and add 2 tbsp of the garlic infused olive oil. While the skillet is heating up, generously sprinkle the meat with kosher salt and black pepper. Once the skillet is hot, using tongs, add and sear meat for 1 minute per side. Remove meat to a plate and set aside.

Add the remaining 1 tbsp of garlic-infused olive oil to the skillet. Add leek and saute for 2 minutes. Pour 1 cup of broth into the skillet and scrape up anything on the bottom of the pan. Remove skillet from heat. Pour skillet contents into a slow cooker (I use this 6-quart Crock-Pot), using a heat resistant spatula to scrape every piece of leek into the slow cooker.

Add remaining 2 cups of broth into the slow cooker as well as the tomato paste, coconut aminos, Italian seasoning, kosher salt, pepper, and oregano leaves. Stir until well combined and the tomato paste has fully dissolved into the broth. Add meat to the broth, scraping any remaining juices and seasoning from the plate into the slow cooker with a spatula (leave no flavour behind!). Add carrots and potatoes and stir to coat everything in broth. Put bay leaves on the top without stirring and close the lid.

Set timer for 6-8 hours on low or 4 hours on high.

Once the cooking time is finished, using tongs, remove and discard bay leaf. Combine tapioca flour and water in a small bowl or measuring cup to make a slurry. Slowly add the slurry to the bubbling stew while gently stirring for 30 seconds to 1 minute. If you prefer a thicker broth, add additional teaspoons of tapioca flour and cold water (1 tsp flour / 1 tsp water) to the broth in the same manner until it is to your desired thickness. Turn off slow cooker.

Gently stir in frozen peas (if using them). Ladle stew into bowls and serve.

Paleo Beef Stew is an easy, healthy dinner that your whole family will love! Gluten free, whole30 friendly + made in the slow cooker or on the stove!

Paleo Beef Stew

lbs stew meat

carrots (cut in 1/2 inch thick circles)

celery (thinly sliced, 1/4 inch thick)

onion (finely chopped)

oz mini potatoes (halved)

broth

bay leaf

garlic powder

rosemary (chopped)

pepper

Optional: Heat 1 tablespoon of olive oil in a pan and brown stew meat + onions. This step is not necessary, but will add an extra layer of flavor.

Cut all vegetables/potatoes.

Add the stew meat, carrots, celery, onion + potatoes to the crock pot + stir to combine

Add broth, tomato paste + spices to the crock pot. Stir to evenly distribute seasoning. Cook on low for 6-8 hours.

Serve + enjoy!

Crockpot Instructions:

Heat 1 tablespoon of olive oil in a pan and brown stew meat + onions. Cook for about 10 minutes.

While meat/onions brown, cut all other vegetables/potatoes.

After the meat has browned. Add the carrots, celery + potatoes to the pan. Stir to combine.

Add broth, tomato paste + spices to the pot. Stir to evenly distribute seasoning.

Cook on high for 30 minutes, stirring occasionally. Reduce heat and allow stew to simmer for additional 30 minutes

StoveTop Instructions:

Set instant pot to sauté for 10 minutes. Heat olive oil. Brown stew meat on all edges (about 5 minutes). Add onions/garlic and cook for an additional 5 minutes.

After the meat has browned. Add the remaining ingredients and stir to combine.

Cover and set to sealing, Manual Pressure for 25 minutes.

It will take the instant pot about 10 minutes to come to pressure.

When it’s finished cooking, quick release the pressure. Discard bay leaf &amp; enjoy!

Instant Pot Instructions

https://embed.mediavine.com/videos/rbumywzcpghgc8l3ybhj

This Healthy Beef Stew recipe is filled with hearty vegetables, tender beef, and packed with flavor. You can make it on the stovetop or in the slow cooker for an even easier option! 

Healthy Beef Stew (Slow Cooker Option!)

beef

tablespoons arrowroot starch

tablespoon salt

teaspoon black pepper

balsamic vinegar

½ yellow onion, diced

garlic,

carrots, sliced

celery stalks, chopped

oz baby bella mushrooms

can diced tomatoes

yukon gold potatoes, diced

rosemary

oz beef broth

peas

Toss the stew beef meat in the arrowroot starch, salt, and pepper until completely coated.

Heat heavy bottomed pot over medium high heat. Once hot, add in the coconut oil. When the oil has melted, add in the stew beef meat. Cook the beef for five to six minutes on each side until browned.

Once all of the beef is brown, lower the heat and then add the balsamic vinegar to deglaze the pot. Use a wooden spoon to scrape any of the brown bits off the bottom of the pot.

Next, add the garlic, onion, and herbs to the pot. Cook for another 5 minutes, until the garlic, herbs, and onions become fragrant.

Next add the veggies and stir until well combined. Lastly, add the beef broth.

Bring the stew to a rolling boil and then reduce the heat to a simmer. Let the stew simmer for 30-45 minutes or until the potatoes are fork tender. Lastly, add the frozen peas and let simmer for another five minutes until they are warmed through. Serve and enjoy!

Follow steps 1-4 from the stove top instructions above.

Transfer the beef, garlic, onion, and herb mixture to your slow cooker. Add the veggies and broth, then stir until well combined.

Cook on high for 4-5 hours or until the beef and potatoes are tender.

When the potatoes are tender, add in the peas and stir. Let the stew cook for 10-15 more minutes until the peas are warmed through. Serve immediately and enjoy!

Slow Cooker Instructions

Followed the recipe as written. Deglazing with balsamic vinegar is a game changer! So easy and so much flavor. This stew is on regular rotation in our house!

Made this tonight for my family of 4. Chopping all the veggies takes some time but well worth it. I doubled the recipe so now we can eat it for several nights. It’s absolutely delicious, we all love it including picky teenagers! Thanks Ashlea, your recipes are the best!!!

Another delicious recipe! Hearty, comfy, homey. Perfect for this fall and winter season. I love the flavor the balsamic vinegar adds. I have a beef stew recipe that is very similar but I wont ever make it without the balsamic vinegar again. It leveled up by beef stew.

This recipe…. Is AMAZING!!!! So so easy to put together and it tastes delicious. I used the slow cooker option and put the ingredients together in a rush before I needed to leave the house. Even on a short timeline, the stew tasted DELICIOUS! Another 11/10 recipe, Ashlea! Thank you!!!

https://content.jwplatform.com/videos/SXxe3cdq.mp4

This Healthy Beef Stew recipe is filled with hearty vegetables, tender beef, and packed with flavor. You can make it on the stovetop or in the slow cooker for an even easier option!

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Top 4 paleo beef stew recipes from across the web

The most viewed paleo beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Paleo Beef Stew (Whole3...

Instant Pot / Slow Cooker Beef Stew...

Paleo Beef Stew

Healthy Beef Stew (Slow Cooker Opti...

The most viewed paleo beef stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine