Instant Pot Beef Stew (Keto)
2018-12-29 10:55:39
Serves 8
Prep Time
40 min
Cook Time
45 min
Total Time
1 hr 25 min
Ingredients
- 5 slices bacon, crumbled
- 3 lbs. boneless beef chuck (cut into 3/4" cubes)
- 1 pound turnips (cut into 3/4" chunks)
- 8 ounce fresh Cremini mushrooms, sliced
- 1 large yellow onion (chopped)
- 1 large parsnip, sliced
- 3 garlic cloves, minced
- 2 Tablespoons thyme, finely chopped
- 1 cup red cooking wine
- 2 cups chicken broth
- ¼ cup soy sauce
- ½ cup tomato sauce
- Pepper
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Instructions
- Add 1 cup water to the bottom of the Instant Pot.
- In a large skillet, cook bacon over medium high heat until crisp then set aside to cool.
- Pepper then brown cubed beef in bacon fat then transfer to Instant Pot.
- Crumble the cooled bacon over the beef.
- Add the turnips, parsnip, mushrooms and thyme to the Instant Pot.
- In the hot skillet, Saute the chopped onion for a few minutes then add the garlic and Saute for another minute.
- Add the red wine to the skillet, scraping down the brown bits on all sides. Allow it to simmer and reduce, stirring occasionally.
- While the wine is reducing, in a separate bowl, combine the chicken broth, tomato sauce and soy sauce. Pour the bowl into the finished wine reduction, blending thoroughly.
- Pour the finished sauce into the Instant Pot and seal.
- Cook on high pressure for 35 minutes, followed by a natural, slow pressure release (may take up to 10 minutes).
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