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Low Carb Paleo Stew - Instant Pot or Stove Top

Cook Time 45 minutes
Total Time 45 minutes
Servings 4 to 8 servings
Author Andrea Wyckoff

Ingredients

  • 2 pounds grass fed beef or bison stew meat
  • 1 stem fresh rosemary
  • 1 Tablespoon oil/fat
  • 2 cups bone broth
  • 1/2 cup red wine (okay to omit or use 2 Tablespoons red wine vinegar)
  • 1/4 cup coconut aminos
  • 1 bay leaf
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley minced
  • 1 teaspoon dried thyme
  • 4 to 6 veggies from lists below your choice
  • sea salt to taste
  • Low Carb Veggies: onion celery, fennel, leeks, kohlrabi, pumpkin, cabbage, zucchini, tomato, bell peppers, mushrooms, radishes, celery root, cauliflower, broccoli, asparagus, green beans, jicama, okra
  • Low/No Starch AS Diet Veggies: onion celery, leeks, fennel, cabbage, kohlrabi, golden beets, white beets, mushrooms, radishes, turnips, celery root, cauliflower, broccoli, asparagus, okra
  • Paleo AIP Veggies: sweet potato butternut squash, pumpkin, carrot, parsnips, red beets, or any veggies listed above except for nightshades (tomato, bell peppers)

Instructions

  1. First chop all your veggies into bite size pieces, and peel the veggies that need peeling.
  2. You can easily make this stew in an Instant Pot, Slow Cooker, or on the Stove top.
  3. Instant Pot Directions: Turn Instant Pot to "Saute" setting. Add in oil/fat. When oil is hot then add in stew meat and rosemary stem. You just want to quickly brown the meat on all sides.
  4. Next pour in red wine (or a splash of vinegar) to deglaze the pot. Stir in coconut aminos.
  5. Then pour in bone broth, chopped veggies, garlic, and spices.
  6. Secure lid, and press the "Stew/Meat" setting, which will cook the stew on high pressure for 35 minutes. You can then let it sit in "Warm" mode until you are ready to eat, or very carefully release the steam after 35 minutes is up.
  7. Stove Top Directions: Set large stew pot on the stove top over medium high heat. Add in oil/fat. When oil is hot then add in stew meat and rosemary stem. You just want to quickly brown the meat on all sides.
  8. Next pour in red wine or a splash of vinegar to deglaze the pot. Stir in coconut aminos.
  9. Then pour in bone broth, chopped veggies, garlic, and spices.
  10. Add in an additional 1 to 2 cups water, which will cook off when the stew is simmering.
  11. Bring to a boil, then reduce to a simmer and cook for 2 to 3 hours. Check on the stew every 45 minutes, and add more liquid if it reduces too quickly. (I simmer it uncovered, but it's up to you)
  12. Slow Cooker Directions: Modify the Stove Top Directions to work in your slower cooker. If you don't want to dirty and extra pan to brown the meat, then just add all of the ingredients into your slow cooker and cook on high for 6 hours, or on low for 8 to 10 hours, until it's just right.
  13. Add sea salt to taste. I like to serve with a spoonful of fermented sauerkraut right on top.