Herbed Beef Stew with Carrots and Celeriac
.svg){kind=icon}
Ingredients
1 TBSP coconut oil
1 onion, chopped
4 cloves garlic, minced
1 cup bone broth
1 cup red cooking wine
2.5-3 pounds beef stew meat
4 carrots, chopped (about 2 cups)
4 ribs celery, chopped (about 2 cups)
1 medium celeriac, chopped (about 2 cups)
1 cup button mushrooms, halved
3 TBSP cassava flour
1 TBSP coconut sugar (optional)
1 TBSP apple cider vinegar
¾ tsp sea salt
2 TBSP fresh rosemary, minced
1 TBSP fresh thyme, minced
Green onions, for garnish
1 TBSP (15 ml) coconut oil
1 onion, chopped
4 cloves garlic, minced
1 cup (237 ml) bone broth
1 cup (237 ml) red cooking wine
2.5-3 pounds (1134–1361 grams) beef stew meat
4 carrots, chopped (about 338 g)
4 ribs celery, chopped (about 202 g)
1 medium celeriac, chopped (about 312 g)
1 cup (100 g) button mushrooms, halved
3 TBSP (45 ml) cassava flour
1 TBSP (15 ml) coconut sugar (optional)
1 TBSP (15 ml) apple cider vinegar
¾ tsp (3.75 ml) sea salt
2 TBSP (30 ml) fresh rosemary, minced
1 TBSP (15 ml) fresh thyme, minced
Green onions, for garnish
.svg)
Instructions
- Add the coconut oil to the Instant Pot and press the "saute" function (if you are using a regular pressure cooker, use medium heat on the stovetop). When the fat has melted and the pan is hot, add the onions, and cook, stirring, for 7 minutes, or until translucent. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Turn off the heat.
- Add the broth and wine to deglaze the pot. Add the meat, vegetables, and all other ingredients (except the green onions) to the pot and mix with a wooden spoon to incorporate. Close and lock the lid, and select the "manual" setting to cook at high pressure for 35 minutes (or simply press the "meat and stew" button). If you have a regular pressure cooker, cook at high pressure for 40 minutes.
- When the time is up, place a damp towel on the pressure release valve and carefully use a wooden spoon to open the valve and quick release the pressure.
- Let cool enough to handle and serve.
Nutritional Info
Storage
Notes
This recipe freezes exceptionally well. Don’t have a pressure cooker? You can adapt this recipe to be cooked on the stovetop, just cook at a bare simmer for 2-3 hours, and be mindful of the liquid level as it cooks (you may have to add some broth to replace liquid lost while cooking).
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments