By The Toasted Pine Nut
Instant Pot Beef Stew
Stay warm and cozy this winter with this Instant Pot Beef Stew! It's paleo, gluten free, and whole30-friendly! It's such a hearty, filling, and tender stew!
Updated at: Fri, 11 Apr 2025 16:07:16 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Nutrition per recipe
Calories1250 kcal (62%)
Total Fat45.5 g (65%)
Carbs96.1 g (37%)
Sugars28.5 g (32%)
Protein117.5 g (235%)
Sodium5736 mg (287%)
Fiber19.5 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 tablespoonsbutter
or ghee
1 lbbeef stew meat
1yellow onion
diced
4carrots
large, diced
4celery stalks
diced
2 cupsgold potatoes
diced
3garlic cloves
minced
3 cupsbeef broth
1 cupdry red wine
optional, can replace with beef broth
2 tablespoonsbalsamic vinegar
2 teaspoonsfresh thyme leaves
1 teaspoonsalt
¾ teaspoonground pepper
Instructions
Step 1
Turn the Instant Pot to Sauté for 10 minutes and add the butter or ghee and the beef.
Step 2
Allow the beef to brown, stirring occasionally, while you chop the onion, carrots, celery, potatoes and garlic.
Step 3
When the Sauté cycle finishes, add all of the ingredients to the Instant Pot. Attach the lid and set the knob to Sealing.
Step 4
Select the Meat/Stew and set the timer for 17 minutes.
Step 5
When the cycle finishes, allow it to Naturally Release for 5 minutes before carefully preforming a Manual Release.
Step 6
Serve!
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