Go Back
Whole30 beef stew in bowl

Get the Recipe: Whole30 Beef Stew

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!
5 from 6 votes

Ingredients

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.
Calories: 346kcal, Carbohydrates: 16g, Protein: 41g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 105mg, Sodium: 461mg, Potassium: 1022mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6384IU, Vitamin C: 15mg, Calcium: 67mg, Iron: 5mg