Servings: 4 to 6 Servings
Instant Pot Irish Beef Stew
Irish Beef Stew with cabbage, parsnips and carrots made in the pressure cooker
Ingredients
- 2 Tbsp avocado oil
- 1/2 medium yellow onion
- 2 lbs beef stew meat
- 3 large carrots peeled and chopped into 2-inch chunks
- 3 large parsnips peeled and chopped into 2-inch chunks
- 3 ribs celery chopped
- 5 cloves garlic minced
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley
- 4 cups beef broth
- 1 cup sulfite-free red wine see note*
- 1/4 cup cider vinegar
- 1 1/2 Tbsp molasses or pure maple syrup
- 1 small head cabbage thinly sliced
- 1 bay leaf
- 1 tsp sea salt to taste
- 1 Tbsp tapioca flour optional**
Instructions
- Turn your Instant Pot on Saute mode and add the oil and onion. Saute until the onion is fragrant and translucent. Scoot the onion off to the side and add the beef stew meat. Brown meat for 2 to 3 minutes on two sides.
- Add the remaining ingredients in the order in which they appear on the ingredient list. Give everything a big stir, secure the lid on the Instant Pot and cook on the Stew/Meat mode for 15 minutes. Keep the pressure release valve set to Sealing. Once the Instant Pot has run its course, allow it to go into Keep Warm mode for 20 minutes. Release any remaining pressure (if any).
- If you'd like to thicken the stew, put the Instant Pot back on the Saute mode and add the tapioca flour. Stir well and allow stew to boil 5 to 8 minutes until it begins to thicken up.
- Serve with your favorite homemade gluten-free bread and enjoy!
Notes
*Replace red wine with more beef broth or 1 cup Guinness
**Use gluten-free all-purpose flour or arrowroot flour instead of tapioca flour if you'd like.
Nutrition
Serving: 1of 4, Calories: 466kcal, Carbohydrates: 20g, Protein: 30g, Fat: 25g, Fiber: 7g