Whole30 Beef Stew
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
1 hr 5 mins
-
Servings
8 servings
-
Calories
346 kcal
-
Course
Main Course
-
Cuisine
American
Whole30 Beef Stew
Description
Whole30 Beef Stew starts by sautéing beef and onion to develop flavor before combining with potatoes, carrots, garlic, and a blend of spices in beef broth. The stew can be prepared using an Instant Pot or a slow cooker, allowing the ingredients to tenderize over time. A tapioca starch slurry finishes the stew by thickening the broth to a rich consistency.
The stew offers robust flavors from the beef and herbs, with tender vegetables adding body. The pressure cooking method provides a quicker alternative without sacrificing texture, while slow cooking yields deep, melded flavors. The Yukon gold potatoes break down slightly while holding shape, enriching the broth.
This beef stew serves as a filling main dish suitable for colder days or when a warm, satisfying meal is desired. Leftovers keep well refrigerated and can be frozen for future meals. Reheating is best done gently in a skillet to preserve texture and flavor.
The recipe suggests an optional increase in tapioca flour to create a thicker sauce. Proper sealing of the pressure cooker and natural pressure release improves tenderness. Use fresh beef stew meat for best results.
Ingredients
- 3 pounds beef stewing
- 2 tbsp olive oil
- ½ onion diced
- 3 cups potato cut into 1 inch pieces, Yukon gold variety
- 5 carrot sliced, large
- 2 tsp garlic minced
- 3 cups beef broth
- 2 tsp black pepper ground
- 2 tsp thyme ground
- 1 bay leaf
- 1 tbsp tapioca flour
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
- Use stew beef sold at most grocery stores for optimal texture and flavor.
- Both Instant Pot and slow cooker methods are effective; choose based on preference.
- For thicker stew sauce, increase tapioca flour in the slurry by one tablespoon.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- The stew freezes well for up to one month; thaw and reheat gently on the stovetop.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
