Sunday’s call for Dad’s Paleo Pressure Cooker Beef Stew! Trying to squeeze in all the stews, soups, and chilis while the days are still cold, and this one is just so cozy and comforting. Made using paleo friendly ingredients, this stew is healthy, hearty, and so delicious.

A little backstory…

My dad made the decision to go Paleo back when I was in high school, and ever since then he’s been dabbling in creating some of our favorite comfort meals into paleo compliant options. Over the years, I’ve enjoyed spending time in the kitchen helping him or using some of his recipes in my own home. Parsnips are swapped in to replace potatoes (you really can’t tell the difference) and tapioca and cassava flours are used instead of regular flour that’s typically used in standard beef stew recipes. The secret ingredient, that I think makes this stew so flavorful, is actually quite surprising: onion soup mix! It’s used in the place of broth, and it really kicks things up a notch.

Not only is this stew healthy and so tasty, but it’s also so unbelievably easy to throw together too. Just prep the veggies and soup mix, sear the beef and toss everything into the pressure cooker! I’m a big fan of the pressure cooker over a slow cooker, simply because it takes a lot less time. It’s amazing how quickly it cooks both the veggies and beef to the perfect tenderness.

The key to keeping the beef tender is to make sure to sear it before putting it in the pressure cooker. Just a couple of minutes seared on a pan helps to keep the beef flavorful and prevents it from drying out in the cooking process--so I would very much recommend not skipping this step.

Packed with vegetables and protein, a warm bowl of this stew is sure to keep you full and satisfied for hours. It’s so, so good. I would suggest whipping up a pot of this before the days become too warm, or hey, even for a St. Patrick’s Day dinner!

If you do give Dad’s Paleo Pressure Cooker Beef Stew a try, be sure to comment below and/or tag me on Instagram, and let me know how it goes! I love to hear your thoughts.

Thanks for stopping by!

Take Care xx
Slim

Dad’s Paleo Pressure Cooker Beef Stew

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Serves: 6 - 8

Ingredients

2 lb stew beef (ideally 100% grass-fed if you can find it)
2 tbsp cassava flour
6 large carrots, peeled and chopped
4 celery stalks, chopped
1 yellow onion, diced
4 parsnips, peeled and cubed
2 cups frozen green beans
1 packet onion soup mix + 4 cups water
3 tbsp olive oil
1 tbsp tapioca flour
2 tbsp Worcestershire sauce
¼ cup red wine
Salt and pepper

Instructions

In a small saucepan, add the onion soup mix and water and bring to a boil over high heat, cooking per instructions on package. Lower heat and let simmer for about 10 minutes.
Meanwhile, toss the beef in the cassava flour and some salt and pepper until fully coated. Heat 2 tbsp in a skillet over medium-high heat. Once sizzling hot, place the beef in the skillet and let sear for ~2-3 minutes without moving. The beef should release easily to flip when it’s seared. Flip and sear the other side for another ~2 minutes. Depending on the size of your skillet, you may have to do 2 batches of this step.
Once the beef is done, remove just the beef, leaving the juices in the skillet. Lower the heat to low and add the remaining 1 tbsp of olive oil and tapioca flour to the skillet, whisking together until thoroughly mixed. Pour in the red wine and reduce to a glaze.
Add the beef, glaze, prepared soup mix, and vegetables to the pressure cooker pot. Cook on high pressure for 30 minutes and then let it natural release for 10 minutes before depressurizing and opening.
After the 10 minutes are up, open the vent and then remove the lid. Ladle into bowls and enjoy!