The next few recipes I will be posting on Modern Day Fox were designed specifically for a prep that I created for a friend in need. I have been six weeks meat and dairy free, and focused on a whole food, plant based diet. I’m feeling great, but I have to admit that I miss cooking meat in my Instant Pot even more so than eating it. How crazy is that? What can I say? I just love experimenting with my IP. When my friend, Cassie, asked if I would help with some freezer meal prepping for her to use post-surgery, I jumped at the chance. Not only would this allow me to be of service to a friend, but I would also be able to whip up some fun meat-based recipes to share with you.
There are many Beef Stew recipes out there, but mine was probably most heavily influenced by this one at Budget Bytes. I prefer a specific mix of vegetables though – always gotta have potatoes, onion, carrots, and celery in my stew. I also do not love worchestershire or thyme flavors in my stew. I love to add red wine in my beef recipes as that added layer deepens the flavor. Finally, an arrowroot slurry gives it the perfect stew texture.
I hope you enjoy my version of this American classic!
- 1 lb Beef Stew Meat
- 2 TBSP Butter or Ghee, or Olive Oil
- 2 TBSP flour
- 1/4 cup Red wine or beef broth
- 2 cups Beef broth
- 2 TBSP Soy Sauce low-sodium
- 1 TBSP Coconut Sugar or brown sugar
- 1 TBSP minced garlic
- 1 can Tomato Paste 6 oz
- 1/2 TBSP dried rosemary
- 1/8 tsp Black Pepper or more to taste
- 3 Russet potatoes 1” cubed
- 3 Carrots sliced
- 3 Celery stalks sliced
- 1/2 Yellow Onion Chopped
- 2 TBSP Water cold
- 2 TBSP Arrowroot Flour or corn starch
- Salt to be added after cooking, if desired
- Turn on Instant Pot using Saute Setting.
- Put flour in a medium size bowl and toss stew meat in it until well coated.
- Place butter in pot and allow to melt.
- Add stew meat to pot and brown. Stir occasionally so the flour doesn’t burn.
- When meat is browned, add red wine and deglaze the pot.
- Turn the pot off.
- Add broth, soy sauce, coconut sugar, garlic, tomato paste, rosemary, black pepper, and all the vegetables. Stir well.
- Replace lid on pot, and set to manual high pressure for 45 minutes.
- Allow a natural release.
- When the knob drops, remove lid and stir.
- Turn pot off.
- In a small bowl, add cold water. Stir arrowroot flour into the cold water creating a slurry.
- Pour slurry into pot, and stir well.
- Set pot to sauce, and allow to thicken for a few minutes.
- Once thickened, taste and add additional salt, if desired.
- Serve, and enjoy!