Instant Pot Paleo Beef Stew
An elegant and classic beef stew, hearty and comforting.
Servings Prep Time
4people 45minutes
Cook Time
1hour
Servings Prep Time
4people 45minutes
Cook Time
1hour
Ingredients
  • 2slices baconThick Cut, Paleo (no sugar)
  • 1 Tbsp Coconut OilOrganic Virgin
  • 1cup OnionOrganic, Sweet, Cut into Small Dice
  • 4cloves garlicOrganic, Peeled & Smashed
  • 2lbs Stew BeefChuck, Lean, Grass fed
  • 1tsp SaltKosher
  • Black PepperFresh Ground
  • 1Tbsp Coconut AminosOrganic
  • 1Tbsp Tomato PasteOrganic
  • 1cup Beef BrothOrganic, Low Sodium
  • 1 Bay LeafOrganic, Dried
Roasted Vegetables
  • 1lb PotatoesOrganic (or substitute Japanese Sweet Potatoes)
  • 3 CarrotsOrganic, Large, Rainbow
  • 4 ShallotsOrganic, Peeled and Halved
  • olive oilOrganic, Extra Virgin
Instructions
  1. Prep the Beef: Cut lean stew beef into large chunks (if necessary), then season with kosher salt and pepper. Mix and set aside in a bowl
  2. Cook the Lardons: Set Instant Pot to Saute – Medium Setting. Let it get hot, then add cut bacon and cook until most of the fat is rendered. Take it out with a slotted spoon before it becomes too crisp. Turn off Instant Pot (cancel button).
  3. Sear the beef: Set Instant Pot to Saute – High (Saute button, then Adjust button so “More” is lit. Add coconut oil. When the pot is hot, add the stew beef and brown/sear it on all sides (to extent possible) – spread it around the bottom and leave it for 3-4 minutes then mix it up and turn browned sides up. Do this few times then remove beef to a platter or bowl.
  4. Saute the Onions and Garlic: Add the diced onion to the pot and saute for about 5 minutes until it becomes translucent and softened. Add garlic and saute for 1-2 minutes more.
  5. Deglaze the Pot: As the onion and garlic starts to brown, pour about 1/3 of the beef broth to the pot and deglaze the pan with a wooden spatula.
  6. Add Ingredients for Pressure Cooking: Return beef, lardons and any drippings from the beef to the pot. Add coconut aminos, tomato paste, the balance of the beef broth and a bay leaf and mix all ingredient around with a wooden spoon or spatula. Turn off Instant Pot (Cancel button).
  7. Pressure Cook the Stew: Put on lid and set to pressure cook for high pressure – 45 minutes (either through manual or stew settings).
Roast the Vegetables
  1. Preheat Oven: Once you have started the pressure cooking cycle, begin the process of roasting the vegetables. Preheat your oven to 400 degree F.
  2. Prep & Season the Vegetables: Cut root vegetables into large spoon sized portions. Toss in a bowl with olive oil and a little salt and pepper. If you want to add an additional French flavor to the stew, sprinkle with a little Herbes de Provence. Set aside until pressure cooking cycle has 20-25 minutes left.
  3. Roast: Spread the vegetables out onto a roasting pan and put in a 400 degree F oven. After ten minutes, stir vegetables around so they cook evenly on all sides. Repeat after another 10 minutes. Repeat every 5 minutes after that until they are cooked through and have a little char on the outside.
  4. Remove from Oven: Let them rest in the roasting pan until ready to serve. You can plate them from here in the kitcher. If you are plating at the table, transfer them to a serving bowl.
Serving Instructions
  1. Taste: Let pressure release naturally on the Instant Pot. Remove lid and fish out the bay leaf with a spatula or fork; taste and season with additional salt and pepper if needed.
  2. Plate: Spoon roasted vegetables into a soup or pasta bowl then top with beef stew. Enjoy!
Recipe Notes

This recipe scales up easily.  The simplest way to get a couple of more servings out of this dish is to increase the meat to three pounds; proportionally increase the onion (to 1½ cups) and garlic (6 cloves) but I would leave pretty much everything the same.   The amount of roast vegetables you add is also highly customizable based on your own preferences.  I’ve found that 2 pounds of lean stew meat is perfect for my own family of four so that’s how I make it.  

I add a full cup of beef broth but it doesn’t need it this much – I like the added liquid in the final dish.  If you want a thicker experience, use just enough broth to deglaze the pan – about 1/3 of a cup should do it.

I like to cook it a full 45 minutes at high pressure and let the pressure release naturally – this results in really fork tender meat.  If you prefer your stew meat more substantial, you could reduce the cook time to 35 minutes.

You can mix the roasted vegetables into the stew before serving, but they will get soggy. I prefer to keep them separate until serving individual portions.  This way you can also control for individual family member preferences.  For example, I have one kid who will add only the roasted potatoes; a second adds potatoes and a couple of carrots.  This leaves extra carrots and shallots for my wife and myself. That’s a pretty good deal.

Share this:

Like this:

Like Loading...