Instant Pot Beef Stew (Keto and Low-Carb)

Instant pot beef stew is the perfect comfort food, tender beef chuck with veggies and a savory sauce. Serve with some red wine and a side of cauliflower mash.

·      One, 3-pound chuck roast (chopped into one inch chunks)
·      1 teaspoon sea salt
·      1 teaspoon black pepper
·      2 teaspoons rosemary
·      2 teaspoons oregano 
·      2 teaspoons thyme
·      1 tablespoon ghee or avocado oil
·      One, 32-ounce container bone broth
·      1 scoop Perfect Keto Unflavored Collagen
·      1 tablespoon keto-friendly tomato paste (optional*)
·      1 tablespoon keto-friendly worcestershire sauce  (optional*)
·      ½ tablespoon coconut aminos
·      ¼ small yellow onion, chopped
·      2 cups green beans
·      1 cup mushrooms
·      1 small yellow squash, chopped into one inch cubes
·      2 stalks celery, sliced
·      1 red bell pepper, chopped

1.    Season the chuck roast with sea salt, black pepper, rosemary, oregano, and thyme.
2.  Set Instant Pot to saute, add ghee or avocado oil, and sear the meat until browned.
3.   Turn Instant Pot off, add the broth, collagen, tomato paste, worcestershire sauce, and coconut aminos, stirring to combine.
4.  Add the lid and lock it, turn the pressure release to seal, and press the meat button, making sure the time is set to 45 minutes, then do a quick release. 
5.   Add the remaining vegetables, making sure they’re covered with liquid, place the lid on and make sure the valve is switched to “seal.”
6.  Cook for 10 more minutes and allow the pressure to naturally release for 10-15 minutes.

Macros/serving (optional items have been calculated into macros)

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