Beef Stew


  • 2 pounds chuck roast
  • 1/2 teaspoon Himalayan Pink Sea Salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons gluten free flour
  • 4 tablespoons avocado oil
  • 1/2 onion
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 3/4 cup red wine
  • 3 cups beef broth
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 small handful parsley
  • 3 carrots
  • 3 celery stalks
  • 2 pounds potatoes
  • 1 cup white mushrooms
  • 1 tablespoon gluten free flour
  • Coat the meat with salt, pepper, and flour. Toss gently and set aside.
  • Set Instant Pot on Sauté. When the screen displays "Hot," add avocado oil.
  • Brown the meat in small portions, not crowding the surface of the pot. When all sides are browned, take them out, and add a new batch. Repeat this until all the meat is browned. This should take about 15 minutes. When all the meat is browned, set aside.
  • Add more avocado oil and sauté onions. When onions are translucent, add garlic.
  • Add tomato paste, wine, broth and herbs and simmer for about 5 minutes while scraping the bottom and sides. Then add the meat and stir well together.
  • Close the lid tightly and close the vent. Set the Instant Pot on Meat function for 20 minutes. When the timer goes off, release pressure manually using quick pressure release.
  • When the vent opens, open the lid, add the vegetables and mix well. Close the lid tightly and close the vent.
  • Press Manual and adjust cooking time to 10 minutes. When the timer goes off, let the pressure release naturally. When the pressure is completely released, open the lid carefully.
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