Classic Beef Stew
This easy beef stew recipe is a favorite fall and winter meal full of tender beef, nourishing vegetables, and mellow flavors. A simple way to feed a crowd or reserve leftovers, and free of gluten, grains, starches, and tomato, you can make this beef strew on the stove, in a slow cooker, or in an instant pot.
Equipment
- 1 instant pot or slow cooker
Ingredients
- 4-5 lbs beef stew meat, cut into bite-sized pieces
- 2 onions, chopped (to equal about 2 cups)
- 4-6 carrots, peeled and chopped (to equal about 2 cups)
- 2-4 stalks celery, chopped (to equal about 1 cup)
- 8 oz. mushrooms, chopped
- 3-5 cloves garlic, minced (to equal 1 T)
- 2 bay leaves
- 3 zucchini, peeled and chopped
- 1 cup frozen peas or green beans
- salt and pepper to taste
- fresh or dried herbs, vinegar, or red wine, to taste
Instructions
- Brown beef in instant pot or large pot in hot fat of choice. (This step is optional, but recommended.)
- Chop vegetables and stir into beef, except for zucchini.
- EITHER set instant pot to 2 hours of pressure cooking.
- OR set instant pot to slow cooker setting for 8 hours (or use regular slow cooker for 8 hours).
- OR add a cup of water or broth and simmer on the stove for 3-4 hours, stirring periodically and adding liquid as needed to prevent burning.
- In the meantime, cook zucchini in half a cup of water or broth until very soft. Keep just enough liquid in the pan that it doesn't stick or burn. Purée in food processor, blender, or using immersion blender when cool.
- Just before serving, stir peas or beans and zucchini purée into the stew. Season to taste with salt and pepper. Add a tablespoon of red wine vinegar or red wine if desired. (For GAPS diet, stick with apple cider vinegar.)