Get the Recipe: Whole30 Beef Stew
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr 5 mins
-
Servings
8 servings
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Calories
346 kcal
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Course
Main Course
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Cuisine
American
Get the Recipe: Whole30 Beef Stew
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This Whole30 Beef Stew is incredibly hearty, savory and flavorful! It is healthy comfort food. It can be made in a pressure cooker or slow cooker. This gluten free beef stew is great for any night of the week!
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Ingredients
- 3 pounds stewing beef
- 2 tbsp olive oil
- ½ onion diced
- 3 cups Yukon gold potatoes cut into 1 inch pieces
- 5 large carrots sliced
- 2 tsp minced garlic
- 3 cups beef broth
- 2 tsp ground pepper
- 2 tsp ground thyme
- 1 bay leaf
- 1 tbsp tapioca flour
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Instructions
Instant Pot Instructions
- First, press sauté. Add olive oil, stew beef and diced onion to the Instant Pot. Sauté for 5 minutes, or until beef has browned. Press cancel.
- Add all remaining ingredients except tapioca flour to Pot. Select high pressure cook. Secure lid and move top valve to Seal. Pressure cook on high for 35 minutes.
- Once timer has gone off, allow pressure to naturally release for 15 minutes. Then carefully (with oven mitt) push top valve to Vent. Manually release remaining pressure.
- Remove the bay leaf. Ladle out ¼ cup of the liquid from the Pot and add to a small bowl. Whisk in tapioca flour.
- Add this slurry back into Pot and stir to combine. Press sauté mode and allow mixture to simmer until desired consistency is reached.
- Finally, ladle into bowls.
Slow Cooker Instructions
- Add all ingredients except tapioca flour to slow cooker. Gently stir to combine.
- Slow cook on high for 3 to 4 hours or low for 6 to 7 hours, until beef and veggies are tender.
- Just before serving, ladle out ¼ cup of the liquid to a small bowl. Whisk in tapioca flour.
- Pour this mixture into slow cooker and stir to combine. Continue slow cooking until sauce has slightly thickened. Remove bay leaf.
- Finally, ladle into bowls.
Notes
- Beef stew meat is sold at most grocery stores. I have found this to be the best meat for this recipe.
- Both Instant Pot and slow cooker methods are great! Use whichever you prefer.
- For a much thicker sauce, add an extra tablespoon of tapioca flour to the slurry mixture. This will thicken sauce considerably.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This beef stew can be frozen for up to 1 month. To reheat, thaw stew and add to a skillet over low heat until warmed.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
16g
(5%)
Protein
41g
(82%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
105mg
(35%)
Sodium
461mg
(19%)
Potassium
1022mg
(29%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
6384IU
(128%)
Vitamin C
15mg
(17%)
Calcium
67mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 41g | 82% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 105mg | 35% |
| Sodium | 461mg | 19% |
| Potassium | 1022mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6384IU | 128% |
| Vitamin C | 15mg | 17% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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