This is the most wonderful time of year… but it is also emotionally fraught. For as much as I have to be grateful for, there is something about the impending holiday season that also makes me sad at times. Don’t get me wrong – I’m happy for all the wonderful things in my life, but at the same time Christmas reminds me of how much I miss my childhood traditions and how much different my adult reality is than what I had once envisioned it being. I know that is a feeling most can relate to, unless you are able to hold onto those few sweet years of early childhood when you are old enough to understand and be excited about the holiday your family celebrates and yet not old enough to have experienced holiday disappointment!
That happy/sad combo was hitting me hard last week and I was craving comfort in a bowl to fill the void. There is something about eating something warm and hearty with a spoon that just soothes the soul and for me that is beef stew.
Humble beef stew. It is simple, unpretentious food, but yet a flavorful version that complies with all requirements of the paleo autoimmune protocol (AIP) has eluded me for some time now. I have created and posted several other versions, including beef and parsnip stew with marjoram and the incredibly delicious cinnamon beef stew with butternut squash and mushrooms, but both are far fancier than I was looking for this past week. The beef stew with turnips and greens I created as a guest post for my friend Steph’s blog Stupid Easy Paleo was close to what I was looking for but I didn’t have the nearly three hours it required to cook or the attention it needed for the multiple steps.
No, I needed something simple, yet flavorful. And I needed it to be ready fast and easy, but taste like it cooked for hours. Sounds like an impossible challenge, but my desire for a bowl of comfort was stronger and thanks to the Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, this recipe for paleo beef stew with turnips and carrots completely fit the bill. Packed with simple flavor and ready in no time, plus nutrient dense too!
For this recipe I actually used the “Meat/Stew” button on my Instant Pot, which was a new experience for me. Previously, I had always used the manual settings, but I was feeling extra lazy in my melancholy and wanted to see how this turned out. If you don’t have an Instant Pot but have another electric or manual pressure cooker, you can approximate this setting by cooking the stew under high pressure for 35 minutes.
The cassava flour is a completely optional ingredient here. It doesn’t affect the flavor, but it does make for a nicely thick gravy-like sauce that for me is the key difference between “soup” and “stew.” My favorite source for cassava flour is Otto’s Naturals. Click here or on the image below to learn more about this magical gluten-free, AIP-friendly flour!
See this post on The Paleo Mom’s blog for more information on alcohol and AIP. If you prefer not to use the wine, just omit and double the amount of broth.
Notes for healing diets
- This recipe is compliant with the elimination phase of the paleo autoimmune protocol (AIP).
- The Specific Carbohydrate Diet (SCD) forbids cassava flour, turnips, and coconut aminos. You can omit the cassava flour and coconut aminos and use rutabagas instead of turnips.
- Omit the onions to make this recipe low-FODMAP.
Instant Pot Beef Stew with Turnips and Carrots Recipe
- 1 pound beef stew meat, preferably grass fed, cut into 1 inch pieces
- 2 tablespoons cooking fat of choice (I used bacon grease, but lard, tallow, or coconut oil would also work well)
- 1 medium red onion, chopped
- 2 tablespoons cassava flour
- 1 teaspoon dried thyme
- 1 cup dry red wine
- 1 cup bone broth, preferably homemade
- 1 pound turnips, cut into 1 inch pieces
- 1 pound carrots, cut into 1 inch pieces
- ¼ cup coconut aminos
- ¼ cup chopped fresh parsley
- Season beef with salt.
- Plug in Instant Pot and press "saute" button. When hot, put 1 tablespoon of fat in to melt.
- Add beef and brown on all sides (should take about 8 minutes total). Remove beef and set aside.
- Add remaining fat and onions to Instant Pot and cook, stirring constantly, until soft (about 5 minutes).
- Stir in cassava flour and thyme and cook for about one minute.
- Whisk in wine, scraping up any browned bits on the bottom of the pot.
- Stir in broth, turnips, carrots, coconut aminos, and reserved beef.
- Place lid on Instant Pot and lock into place.
- Press the "Meat/Stew" button.
- When cooking is complete, allow pressure to release naturally for about 10 minutes, then quick release any remaining pressure.
- Ladle into individual bowls and garnish with parsley.
Shared on Paleo AIP Recipe Roundtable.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.