Description
A hearty, clean-eating stew combining grass-fed beef, seasonal vegetables, and bone broth — the perfect paleo recipe for the Instant Pot. Ready in under 1 hour.
Ingredients
Scale
- 2 pounds grass-fed beef chuck, cut into 1-inch cubes
- 2 tablespoons avocado oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 sweet potato, peeled and cubed
- 1 cup mushrooms, quartered
- 2 cups bone broth
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 2 bay leaves
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon arrowroot powder (optional)
Instructions
- Pat beef dry and season with salt and pepper. Brown in Instant Pot using sauté mode, then set aside.
- Sauté onions until translucent, then add garlic. Deglaze with a splash of bone broth.
- Return beef to pot. Add vegetables, herbs, and broth. Stir gently to combine.
- Pressure cook on high for 25 minutes. Allow 10 minutes natural release, then quick release.
- Optional: Mix arrowroot powder with broth to thicken stew. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Fat: 22 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g