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Beef Stew (SCD)

This stew is better than grandma made, really!

Beef Stew (SCD)

Course: Dinner, Lunch
Cuisine: American
Keyword: beef, stew
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
Author: Chef Verde
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Ingredients

  • 1 lbs beef trimmed and cut into 2-inch cubes
  • 1 pinch black pepper freshly ground for seasoning
  • 1 pinch sea salt for seasoning
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 c onion diced
  • 14.5 oz beef broth reduced-sodium
  • 14.5 can tomatoes crushed
  • 1 tbsp dried parsley
  • 1 each bay leaves
  • 1 c carrots diced
  • 1 c celery diced
  • ¼ c almond flour
  • ¼ c cold water
  • ½ c peas frozen

Instructions

  • Season the beef generously with salt and pepper.
  • Add the olive oil and butter to the pressure cooker.
    When the butter is melted, brown the meat in batches for about 5 minutes per batch until all the meat is browned—do not stuff the pot. Add more oil as needed. Transfer the browned meat to a plate.
  • Add the onion to the pressure cooker. Sauté for about 3 minutes, stirring frequently, until softened.
  • Stir in the beef broth to deglaze the pot, scraping up any brown bits from the bottom of the pot.
  • Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with any accumulated juices. Lock the lid in place. Select High Pressure and 10 minutes cook time.
  • When the cook time ends, let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
  • Add the carrots, and celery. Replace the lid and cook on High Pressure for 2 minutes more. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
    Remove and discard the bay leaves.
  • In a small bowl, whisk the flour and cold water until smooth. Add 1 cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
  • And bring the sauce to a boil, stirring constantly until it thickens. Stir in the and peas. Season with additional salt and pepper to taste.

Notes

Notes
If you prefer russet potatoes, substitute 2 cups peeled and diced into bite-sized pieces.
*If you want to skip chopping vegetables all together, you can use a frozen mixed vegetable medley with carrots and peas, I'd add about 2 cups. Use a 12 minute cook time and a 10 minute natural pressure release, then finish with a quick pressure release.