There was never a winter week that went by in my house without beef stew. A midwestern classic that simmers on the stove all day and usually includes some sort of canned soup.
My version is simple, paleo and made in an Instant Pot.
1-2 lbs of Grass Fed Stew Meat
2-4 tbsp Avocado Oil
1 Leek finely chopped
1 Large Yellow Onion, quartered
2 Large Carrots, 1-2 in chunks
2 Stalks of Celery, 1-2 in chunks
2-4 Small Yellow Potatoes quartered
2 tbsp Tomato Paste
1 Bay Leaf
Fresh Thyme + Rosemary (Optional)
1 container of Stock - Beef preferably
Spread the stew meat out on the butcher paper, season with salt and pepper. Allow the meat to come to room temputure if you have time. Start your Instant pot on High under the Sauté function.
Add 2tbsp of avocado oil to the hot pot, stir. Add in few pieces of meat at a time, making sure to not crowd the pan. Allow each side to brown evenly, and transfer to a plate. This may take a few batches.
While the meat is browning, chop the vegetables.
Once all meat is browned, add in more avocado oil if the pan is dry. Add leeks with a pinch of salt. Once they are soft, 3-5 minutes add tomato paste. Allow to cook down until there is barely any liquid.
Set the Instant Pot to High Pressure for 25-35 minutes, depending on the size of the beef. The smaller the chunks, the less time needed. Add the beef, vegetables and stock. Add the herbs and apply the lid.
Release the pressure, and remove the potatoes, bay leaf and herbs. Add the potatoes to a food processor or blender with some of the broth until smooth, and thin. Add back into the pot and stir.
You can skip the potato step if you prefer more of a soup, blending the potatoes creates a lovely gluten free, grain free gravy. I promise you it is worth it! I encourage you to play around, replace the leek with onion, add garlic, replace the tomato paste with red wine. Play around, I never make this recipe the same every time!
STOVETOP INSRUCTIONS - Brown meat on medium high. Bring the temputure down to medium low once everything comes to a boil and put on the lid. Cook for 2-3 hours on a low simmer.
Find the Instant Pot I use HERE.