Instant Pot Asian Beef Stew with Root Vegetables | Paleo & Whole30
This Paleo-friendly & Whole30 compliant variation of a classic comfort dish calls for traditional Asian ingredients and hearty root vegetables to create a satisfying and delicious beef stew.
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Servings: 8
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds beef stew meat chuck or round
- 3 tablespoon tapioca starch divided into 1 and 2 tablespoons
- 2 large onions chopped
- 4 cloves garlic peeled and smashed
- 2 cups beef stock
- 3 tablespoons almond butter
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- ½ tablespoon dried thyme leaves
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- 1 bay leaf
- 1 pound rutabaga peeled and chopped
- 1 pound potatoes peeled and chopped
- salt and peper
- cilantro optional
Instructions
- Set the Instant Pot to "SAUTE". Once hot, add 2 tablespoons of extra virgin olive oil to the pot. Heat until hot but not smoking.
- While the EVOO is heating, pat the stew meat dry with a paper towel. In a large bowl, toss the stew meat with 1 tablespoon tapioca starch until evenly coated. Season with salt and pepper.
- Add the stew meat to the Instant Pot and brown for 5 to 7 minutes, stirring frequently. While the meat is browning, chop the onions and peel/smash the garlic. Once all of the meat is evenly browned, remove the meat from the Instant Pot and set aside on a clean plate. Leave the Instant Pot on the "SAUTE" function.
- Add the chopped onions to the Instant Pot and cook for 1 minute while scraping up any browned bits from the stew meat. Add the smashed garlic cloves to the pot and saute for an additional minute or until fragrant. Season with salt and pepper. Hit "CANCEL" on the Instant Pot.
- In a medium bowl, whisk together beef stock, almond butter, coconut aminos, fish sauce, dried thyme leaves, paprika, and turmeric until smooth. Pour liquid into the Instant Pot with the onions and garlic. Stir.
- Add browned stew meat and bay leaf to the Instant Pot. Stir. Secure the lid and make sure the steam valve is set to "SEALING". Set the Instant Pot to the "MEAT/STEW" (high pressure) function for 20 minutes. Meanwhile, peel and chop the rutabaga and potatoes. When the Instant Pot beeps to indicate it's finished, quickly release the pressure manually. Once all of the pressure has released, carefully remove the lid.
- Without stirring, add the rutabaga and potatoes to the contents of the Instant Pot. Close the lid. Seal the steam valve and cook on "HIGH PRESSURE" for 10 more minutes. Allow the pressure to release naturally for 10 minutes. Release any remaining pressure manually, carefully open the lid and discard the bay leaf. Leave the Instant Pot on "KEEP WARM."
- In a small bowl, whisk together 2 tablespoons tapioca starch, 1 cup of hot liquid from the Instant Pot and 1 cup of cool water to create a slurry. Pour into the Instant Pot and stir until the stew thickens (5 to 10 minutes). Season to taste with additional salt and pepper. Serve hot, garnished with fresh cilantro (optional). Enjoy!