Yields
6 servings
Ingredients
1 tbsp avocado oil, ghee or lard
16 oz grass fed stew meat or beef tenderloin, cubed
1 onion, chopped
1 zucchini, chopped
3 Yukon Gold potatoes, chopped
1 cup carrots, chopped
Optional: sweet potato,parsnip,turnips
2 cups beef stock
1-2 tsp salt sea salt (or more to taste)
1 bay leaf
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp tomato paste
gluten-free Worcestershire sauce to taste
2 tbsp arrowroot flour
Directions
1. Turn on Instant Pot and press Saute; put in your oil and tenderloin. Saute until meat is no longer pink, then toss in remaining veggies. Stir to combine, and then add in the stock and seasonings except for arrowroot. Stir once more, place the lid on Instant Pot, secure the pressure valve and press Stew/Meat. The setting should automatically set itself for 35 minutes on high pressure.
2.Once cooking is complete, your Instant Pot should automatically switch over to Warm. You can leave it as is or quick release the pressure. (I let mine rest and release the pressure on its own slowly.) After about 20 minutes on the warm setting, you can open the top.
3.Carefully ladle out about ¼ cup of the liquid and combine that in a small bowl with the arrowroot flour. Add the slurry back into the pot and stir to thicken.
4.Taste the stew to see if you would like to add additional salt.
5. Remove the bay leaf.
6. Enjoy stew or leave on Warm setting until ready to enjoy.
Recipe courtesy of Paleo Cooking With Your Instant Pot by Jennifer Robins