Fall is just around the corner and it’s getting to be that time again…you know, the time to cozy up with a warm bowl of stew! Mmmmmmmm. I love stews. Don’t you? They are so so easy to make, first of all. I mean, the hardest part is chopping veggies, and really that’s meditative to me. It’s a time to stop everything else that I’m doing and just be present (because if I’m not present I might end up with half a finger). They are also delicious, and really hard to mess up. If you’re using good quality grass-fed or pastured meats and local organic veggies you really can’t go wrong. It’s actually amazing to me. You can literally just throw the meat and veggies into a pot with a liquid and they create this magical delicious meal. And then…the Instant Pot. Well, you know how in love I am with my Instant Pots. Yes, I have four. And yes, I use them all all the time. Anything you put into an Instant Pot turns into this melt in your mouth perfection of a meal in no time. And the Instant Pot is so smart it actually holds nutrient quality better than any other form of cooking! I could go on…but I won’t. But seriously, get your Instant Pot now, and if you already have one, make it handy.
Here is a recipe you can make that’ll last at least a few days, and only takes an hour from start to finish (and only about 10 minutes of that is prep time)! I always encourage you to get creative too – use veggies that you love, and use a LOT of them! Let me tell you how power-packed this recipe is. First you have all of the nutrients that occur naturally in grass-fed beef and organic local vegetables, but you also have the therapeutic, anti-inflammatory benefits of garlic and ginger in there too! In addition, I always, always use homemade bone broth, which supports the immune system and aids in healing the gut. To add a healthy fat, and creaminess, to this, I use canned organic coconut milk, from a bpa-free can, and unsweetened without any additives or anything else. Alright, not you must be convinced, so without further ado:
Easy Instant Pot Stew (paleo, gluten-free)
- 2lb grass fed stew beef
- 1lb grass fed ground beef
- 3c bone broth (homemade is hands down the best choice, but in a pinch you can use an organic brand like this)
- 1 can organic coconut milk
- 4-6c chopped veggies (heres where you can get creative! I like carrots, radishes, onions, and celery)
- 2 garlic cloves, diced
- 1 inch ginger root, diced
- 2tsp salt
- 1 tsp ground black pepper
- 1 bay leaf
- Parsley (opt)
- Avocado (opt)
Place beef in bottom of pot.
Throw chopped veggies (including garlic and ginger) on top of beef.
Pour broth and coconut milk over beef and veggies.
Add spices and bay leaf.
Turn knob to “Sealed” on Instant Pot and press the “Beef/Stew” button. That’s it.
Top with avocado and/or herbs if you like.
Eat – and share.
Please try this recipe – it seriously will become a fast staple this fall and winter in your house! When you use the ingredients I recommend, this is packed with nutritional benefits, and will even help stave off any nasty cold-weather bugs! Enjoy!