This easy beef stew can be made in either an Instant Pot or Slow-Cooker. A hearty and savory beef stew with tender beef chunks and your favorite vegetables. A healthy and comforting meal that is gluten-free and dairy-free. It’s perfect for those following the Paleo, Auto-Immune Protocol or Whole30 diet.
1-2 lbs grass fed/finished beef stew meat cubed
2 cups gluten-free, grass fed beef broth or gluten-free, grass fed beef bone broth
1 teaspoon organic garlic powder
2 teaspoons organic dried thyme
2 teaspoons organic dried sage
1 teaspoon pink salt
2 tablespoon olive oil
1 tablespoon gluten-free Worcestershire Sauce (I use Annie’s Natural Organic Worcestershire)
1 tablespoon Bragg’s Apple Cider Vinegar
Your favorite chopped vegetables. I used organic mushrooms, yellow onions, carrots, celery, lacinato kale, peeled sweet potatoes or red potatoes.
Turn on Instant Pot to the saute function.
Add olive oil to the Instant Pot.
Add cubed beef to the Instant Pot, salt the meat to your liking and brown. (Alternatively, you can brown the beef in a pan and add it to the Instant Pot.)
Add mushrooms to the Instant Pot and saute for a few minutes.
Add the Worcestershire sauce and apple cider vinegar to the beef and mushroom and stir.
Add all of the seasonings to a small bowl and stir to combine.
Sprinkle the seasoning blend over the beef and mushrooms.
Add chopped vegetables to the Instant Pot.
Pour gluten-free beef broth over the beef and vegetables and stir.
Place the lid on the Instant Pot and turn the vent to sealing.
Set on meat/stew for 35 minutes.
Once the timer goes off, let the pressure release naturally for 10 minutes and then release the remaining pressure manually. You can also let all the pressure release naturally if you have time.
Enjoy!
Add olive oil to a large pan and brown the beef cubes. Salt beef to your liking.
Add 1 tablespoon olive oil to slow-cooker and turn to high.
Add browned beef to slow-cooker.
Add mushrooms to pan and saute for a few minutes.
Add sauteed mushroom to slow-cooker.
Add mushrooms to the Instant Pot and saute for a few minutes.
Add the Worcestershire sauce and apple cider vinegar to the beef and mushroom and stir.
Add all of the seasonings to a small bowl and stir to combine.
Sprinkle the seasoning blend over the beef and mushrooms.
Add chopped vegetables to the slow-cooker.
Pour gluten-free beef broth over the beef and vegetables and stir.
Place lid on slow-cooker and cook on high for 4 hours or low for 8 hours.
Enjoy!
Serving: 1bowl | Calories: 205 cal | Carbohydrates: 2g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 470mg | Potassium: 222mg | Vitamin A: 75IU | Vitamin C: 2.5mg | Calcium: 22mg | Iron: 2.4mg
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