Pressure Cooker Beef Stew

By erinstargirl

This Pressure Cooker Beef Stew has a rich, tangy flavor and is ultra nourishing with grass finished beef, loads of veggies, and bone broth. One our families favorite recipes!

Ingredients

• 3 pounds grass finished beef stew meat, patted dry and seasoned with real salt
• 1/3 cup organic arrowroot powder
• 3 tablespoons fat, your choice, lard, tallow, or rendered bacon fat all work well
• 1/2 cup balsamic vinegar
• 1 organic yellow onion, chopped
• 2 organic carrots, peeled and chopped
• 1/2 an organic leek, washed well and sliced
• 2 organic celery stalks, sliced
• 1/2 pound organic sweet potatoes, chopped
• 4 cloves organic garlic, pressed or grated
• 1 1/2 cups bone broth
• 4 sprigs organic thyme, leaves removed lightly chopped
• 1 small organic red beet, washed, ends removed, and chopped
• 1 teaspoon real salt or Himalayan sea salt

Details

Servings 6
Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Heat one tablespoon of your fat of choice in pressure cooker over medium-high heat.

Meanwhile, place arrowroot powder in a large bowl and coat stew meat well.

Begin to sear beef, working in batches, getting good color on each side. Transfer to a plate when done. Heat another tablespoon of fat if need be before starting the next batch.

When all stew meat is seared and reserved on the plate, deglaze the pressure cooker with balsamic, scraping up any browned bits, and bring to a simmer. Return beef, along with all remaining ingredients. Stir.

Place the pressure cooker lid on top, lock it, and bring it to high pressure {according to manufacturer's instructions}. Once high pressure is reached, lower the stovetop temperature to a medium-low and lower the pressure cooker's setting to low. Mine still maintains pressure this way, but adjust your heat as needed.

Let cook 20 minutes before turning off the stove. I let the pressure release on its own before serving.