A fall apart tender beef stew that is packed with healthy vegetables and fresh herbs.
Cut the beef chuck roast into two inch sized pieces.
Peel and chop the carrots, sweet potatoes and red onion into large chunks.
Brown the beef in batches using the 'saute' setting in your Instant Pot then remove and set aside.
Add the gluten free beef broth to your pressure cooker and fully deglaze the bottom of the pot to prevent the 'burn' notice from coming on later.
Add back all the browned beef, salt, pepper, garlic, and tuck in two sprigs of rosemary.
Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 12 minutes at high pressure. Once the time is up wait 15-20 minutes before releasing the rest of the pressure and opening the lid.
Immediately add the vegetables, tomato sauce, and tomato paste, stir, and replace the lid and cook for 4 minutes at high pressure, then quick release the pressure and open right away.
If your vegetables are still a little hard after simply simmer your instant pot beef stew for a few more minutes. (How long they take to cook will depend on the size you cut them.)
If you want to thicken the stew sauce mix 2 tbsp corn or potato starch (see notes for Paleo/W30) with 1/4 cup (60mls) cold water then add half to the pot and stir and simmer until thickened. Add the remaining starch if you need it thicker.
Serve over Instant Pot Mashed Potatoes
Nutrition - makes four generous serving, nutrition label is shown below.
Storage - you can keep any leftover stew covered in an airtight container in the fridge for up to four days. Freeze it in a suitable container for up to four months.
Paleo and Whole 30 - use a paleo and whole30 compliant beef broth and if you want to thicken the stew use arrowroot or tapioca starch.
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