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!



Print Recipe
Instant Pot Beef Stew
Nothing says comfort food like a warm, hearty beef stew. This dish freezes and reheats well, and the flavors are sure to please your whole crew.
Course Main Dish, Soup
Cuisine American
Course Main Dish, Soup
Cuisine American
  1. Turn on Instant Pot using Saute Setting.
  2. Put flour in a medium size bowl and toss stew meat in it until well coated.
  3. Place butter in pot and allow to melt.
  4. Add stew meat to pot and brown. Stir occasionally so the flour doesn’t burn.
  5. When meat is browned, add red wine and deglaze the pot.
  6. Turn the pot off.
  7. Add broth, soy sauce, coconut sugar, garlic, tomato paste, rosemary, black pepper, and all the vegetables. Stir well.
  8. Replace lid on pot, and set to manual high pressure for 45 minutes.
  9. Allow a natural release.
  10. When the knob drops, remove lid and stir.
  11. Turn pot off.
  12. In a small bowl, add cold water. Stir arrowroot flour into the cold water creating a slurry.
  13. Pour slurry into pot, and stir well.
  14. Set pot to sauce, and allow to thicken for a few minutes.
  15. Once thickened, taste and add additional salt, if desired.
  16. Serve, and enjoy!
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Written by Jaime Fox