Pressure Cooker Rustic Beef Stew

Active time: 35min Total time: 1h20 Servings: 4 Recipe from: Real Plans

Why?

• High in protein

• Auto-immune friendly

• Gluten free, dairy free

• Good support for mood

• Good for bone health

• Immune booster

• Hormone support

Ingredients:

• 1 onion

• 455 g cremini mushrooms

• 2 sweet potatoes

• 1 parsnip

• 680 g beef stew meat

• 2 1/2 teaspoons sea salt, to taste

• 4 teaspoons minced garlic

• 500 ml beef broth

• 3 bay leaves

• 1 bunch fresh thyme

• 30 g arrowroot

• 120 ml water

How to prepare

1. Turn on Sauté mode for pressure cooker. Peel and quarter onions. Slice mushrooms. Peel and cube sweet potatoes. Peel parsnips and cut into 1 inch chunks.

2. Cut stew meat into 1 1/2 inch cubes.

3. Add beef and salt to the Instant Pot and brown beef on all sides. Stop Sauté mode.

4. Add onions, mushrooms, sweet potatoes, parsnips, garlic, beef broth, and bay leaves.

5. Tie half of thyme with a string and add to the pressure cooker. Remove leaves from remaining thyme stems, chop, and reserve for garnish.

6. Place lid on pressure cooker and cook for 35 minutes. Once cooking is complete, you can quick release pressure or natural release.

7. Remove meat and vegetables from pressure cooker and place together in a separate dish.

8. Turn Sauté mode back on and begin simmering. In a small cup, whisk arrowroot and water to make a slurry.

9. Pour about a third of this liquid into the sauce and simmer for a minute or two.

10. Add more arrowroot slurry if you wish to have a thicker sauce, but go easy as too much will make your sauce too gelatinous.

11. Season the sauce with sea salt to taste, then pour it over the meat and vegetables.

12. Serve stew garnished with thyme.

NOTE: You can do this recipe in a slow cooker, just slow cook for between 6-8 hours.

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