Beef Stew with Turnips and Carrots (Instant Pot, Paleo, AIP)

My Simple Beef Stew: A Weeknight Winner

As a busy working mom, finding time to cook a healthy and delicious dinner can feel like an impossible task. Between school pick-ups, soccer practice, and endless to-do lists, the last thing I want to spend my precious evening hours doing is slaving away in the kitchen. That’s why I’ve embraced the Instant Pot—my trusty kitchen appliance that’s become my secret weapon for quick, flavorful meals. This beef stew recipe is a perfect example; it’s hearty, comforting, and ready in a fraction of the time it would take on the stovetop.

The beauty of this recipe lies not only in its speed but also its simplicity. I prefer to use grass-fed beef for its richer flavor and nutritional value. The combination of turnips and carrots provides a beautiful sweetness that complements the savory beef perfectly. And let's be honest, who doesn't love a good stew on a chilly evening? I often double this recipe to have leftovers for lunch throughout the week—it’s just that good!

This stew isn’t just about convenience; it’s also incredibly versatile. Feel free to experiment with different vegetables, based on what’s in season or what you have on hand. Adding potatoes or parsnips would be delicious. You can also adjust the seasoning to your liking. A pinch of red pepper flakes adds a nice kick, while a bay leaf provides a deeper, more complex flavor. The possibilities are endless!

What makes this beef stew special?

• Speed and Convenience: The Instant Pot significantly cuts down cooking time.
• Flavorful Simplicity: The ingredients are basic but deliver a delicious result.
• Healthy and Nutritious: It's packed with protein and vegetables.
• Versatile and Adaptable: Easily customize it to your taste and dietary needs.

Beyond the practical aspects, this stew evokes a sense of comfort and nostalgia. It reminds me of cozy evenings spent with family, sharing stories and laughter around a warm, inviting table. It’s a reminder that even amidst the chaos of daily life, there’s always time for a simple, delicious, and nourishing meal. And that, my friends, is something worth cherishing.

So, the next time you're short on time but craving a hearty and satisfying dinner, give this Instant Pot Beef Stew a try. It's a recipe that will quickly become a staple in your own kitchen, just as it has become one of my family's favorites.

Ingredients you'll need:

• 1 pound beef stew meat (grass-fed is preferred)
• 1 pound turnips, cut into 1-inch pieces
• 1 pound carrots, cut into 1-inch pieces
• 1 medium red onion, chopped
• 1 cup dry red wine
• 1 cup bone broth (homemade is best!)
• 2 tablespoons cooking fat (bacon grease, lard, tallow, or coconut oil)
• 2 tablespoons cassava flour
• 1 teaspoon dried thyme
• 1/4 cup coconut aminos
• 1/4 cup chopped fresh parsley (for garnish)
• Salt to taste

Tips and Variations:

• For a thicker stew: Add a tablespoon or two of arrowroot powder or tapioca starch towards the end of cooking.
• Spice it up: Add a pinch of red pepper flakes or a bay leaf for extra flavor.
• Add other vegetables: Potatoes, parsnips, or celery would be great additions.
• Make it ahead: This stew tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.

Enjoy your delicious and easy beef stew!

Step-by-step

• Season beef with salt.
• Plug in Instant Pot and press "saute" button.
• When hot, put 1 tablespoon of fat in to melt.
• Add beef and brown on all sides (should take about 8 minutes total).
• Remove beef and set aside.
• Add remaining fat and onions to Instant Pot and cook, stirring constantly, until soft (about 5 minutes).
• Stir in cassava flour and thyme and cook for about one minute.
• Whisk in wine, scraping up any browned bits on the bottom of the pot.
• Stir in broth, turnips, carrots, coconut aminos, and reserved beef.
• Place lid on Instant Pot and lock into place.
• Press the "Meat/Stew" button.
• When cooking is complete, allow pressure to release naturally for about 10 minutes, then quick release any remaining pressure.
• Ladle into individual bowls and garnish with parsley.