This beef stew recipe is not only flavorful but also packed with nutritional benefits from a variety of wholesome ingredients.
Protein and Iron
Using 2 lbs of pre-cut stew meat or chuck roast provides a substantial source of protein essential for muscle growth and repair. Beef is also rich in heme iron, which is crucial for maintaining healthy blood levels and preventing anemia.
Vegetables for Vitamins and Fiber
The stew incorporates a range of organic vegetables: celery, onions, carrots, potatoes, and butternut squash. Each of these contributes important vitamins (such as Vitamin A from carrots and squash, and Vitamin C from celery and onions) and minerals, along with dietary fiber, which aids digestion and promotes satiety.
Herbs and Seasonings
The addition of Italian seasonings, paprika, thyme, and rosemary not only enhances flavor but also adds antioxidants and anti-inflammatory properties, supporting overall health.
Arrowroot Starch
Used as a thickener, an clean swap for GMO corn starch. Arrowroot starch is a gluten-free alternative that helps achieve the desired stew consistency without adding excessive calories or fat.
Instant Pot Chunky Beef Stew
Ingredients
- 2 lbs pre-cut stew meat or chuck roast cut into 1 inch pieces
- 2 tbsp olive or avocado oil
- 2 tsp Italian seasonings
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1 medium onion chopped
- 4 organic celery ribs chopped
- 2 cups organic baby carrots
- 3 cups organic baby potatoes cut in halves
- 1 cup organic butternut squash cut into 1/2 inch pieces
- 4 tbsp arrowroot starch
Instructions
- If you did not buy pre-cut beef stew meat, then cut up your beef into 1-inch pieces.
- Chop your celery, butternut squash, onions, potatoes and carrots (if needed).
- Press the saute button on our instant pot then add oil. Add your stew meat and season with salt, pepper, paprika, thyme, rosemary, Italian seasoning. Let it brown for few minutes turning on all sides. Don’t cook it all the way through.
- Add the onion, garlic and cook for another 3-5 minutes. Do not cook the onions all the way here either!
- Add potatoes, butternut squash, carrots and celery. Add the broth, Worcestershire and salt, pepper.
- Then pressure cook on high for 35 minutes. Make sure the vent is set to seal. When done cooking release steam naturally.
- If you need to make a thicker consistency, take 1/2 cup of broth and transfer to a separate bowl. Stir in 4 tbsp arrowroot starch, then add back to the stew and mix well.
- Don’t worry about the leftovers – freeze the rest for another easy weeknight dinner.
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