Busy Day Beef Stew

Published on by simplynourishing

Busy Day Beef Stew

Soups and stew just might be my favourite food. They’re warm, in a bowl, they can be flavoured to suit any cuisine, they can suit any dietary need, last but no least, they are deeply nourishing. Gelatin-rich broth soothes the gut lining, the soft cooked vegetables are easily digestible, the tough cuts of meat are cooked until they nearly melt in your mouth. What’s not to love about them?

It’s no wonder then that soup is my go-to meal when I’m pressed for time or just don’t have the energy to cook something more involved.

In this stew the veggies are a snap to prepare because they’re left so large. There’s no fiddling around with mincing or dicing. And the instant pot makes quick work of a dish that usually needs hours of slow and low cooking. All in all from start to end I can have this stew on the table in less than an hour using frozen meat, And about 40 minutes if I actually remember to take the meat out the night before.

Print

Instant Pot Beef and Sweet Potato Stew

This is my busy day (read lazy) method for beef stew. I usually end up making this from frozen broth and frozen meat because I’m constantly forgetting to take things out of the freezer.

Course Main Course, Soup
Cuisine American
Keyword Autoimmune Protocol, Gluten-Free, Paleo
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

  • 1 lb Beef Stew Meat
  • 1 large Sweeet Potato cut in1 1/2 inch cubes
  • 3 Carrots cut in 1 1/2 inch chunks
  • 3 stalks Celery cut in 2 inch chunks
  • 1 large Onion roughly chopped
  • 4 cups Beef Broth
  • 2 cloves Garlic sliced
  • 3 Bay Leaves
  • 1 sprig Thyme
  • 1 tsp Salt or to taste

Instructions

  1. Using fresh meat and broth:

    1. Layer all the ingredients in the instant pot. Meat on the bottom then the   vegetables, herbs, and salt on top. Add the broth.

    2. Set the instant pot to high pressure for 30 minutes.

    3. Let the pressure release naturally, it should take about 15-20 minutes. If you’re in a rush you can release it naturally. 

    4. Stir the stew to break up the sweet potato, this will thicken the broth naturally.

    5. Sree over a bed of spinach or other tender greens. The heat from the broth will wilt the greens without having soggy greens in the left overs.

  2. If you forgot to take meat and broth out of the freezer:

    1. Place your broth in the instant pot and set it to saute. This will thaw the broth while you chop your veggies.

    2. Add the meat, then place veggies, herbs, and salt on top.

    3. Set the instant pot to high pressure for 35 minutes and allow to release pressure for 20 minutes. 

    4. Stir the stew to break up the sweet potato, this will thicken the broth naturally.

    5. Sree over a bed of spinach or other tender greens. The heat from the broth will wilt the greens without having soggy greens in the left overs.

This stew might not be pretty but it’s tasty and quick, and for me that’s what counts on a busy weeknight.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating