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!
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
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