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Hearty Beef Stew

A rich and hearty beef stew with nutrient-dense vegetables and herbs. Full of flavour and protein for the perfect winter meal.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Author: Katie Stewart Wellness

Ingredients

  • 2 lbs grass-fed beef
  • 1 cup organic red wine
  • 4 cups beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp tomato paste
  • 5 yellow potatoes skin on and cubed
  • 4 carrots 1” chunks
  • 1 large yellow onion sliced
  • 3 large garlic cloves minced
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp sea salt
  • 3 tbsp arrowroot starch or gluten-free flour of choice
  • 3-4 tbsp cold water
  • Avocado oil

Instructions

  • Using the saute function on the Instant Pot, heat avocado oil over medium-high heat. *If using a crockpot, use a large pot on the stovetop.
  • Add beef and sear for a few minutes. Pour in red wine to deglaze the pan, scraping up any bits on the bottom.
  • If using a slow cooker, transfer beef/wine mixture to the slow cooker at this time.
  • Add broth, apple cider vinegar and tomato paste to the Instant Pot/slow cooker and stir until well combined.
  • Add all the vegetables, herbs and salt to Instant Pot/slow cooker. Stir.
  • Set the Instant Pot to the Soup/Stew function for 40 minutes or on high in the slow cooker for 5-6 hours.
  • When the stew is done, combine the arrowroot starch with cold water to make a slurry. Pour the slurry into the stew and mix well for a few minutes to thicken.
  • Remove the bay leaves and serve.