Veggie Beef Stew
Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly.
Wouldn’t it be nice to have a fire kindling in the background, snuggled with your dog on the couch with a heavy blanket and warm bowl of stew in hand? Goals, right?
Well, I can’t promise the fire or the dog but what I can promise you is a super easy but satisfying bowl of veggie beef stew. If anything, as you prepare all the ingredients and throw it into an Instant Pot or slow cooker, you can chop up some wood and steal your neighbors dog if you want to get the full ambiance! Haha
Just like the ultimate fall scene, so is this recipe because while it may look rich and hearty (and it is) it’s actually super cheap to make!
Beef stew meat is usually the cheaper meat and the rest of the ingredients are fresh or frozen produce so another win! With that said, this recipe is perfect for that week day meal or when you are too tired to make something while costing you pennies to make.
And if you really want to level up the comfort, serve with fresh sourdough bread or gluten-free skillet cornbread.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Veggie Beef Stew - Super satisfying soup that is cozy-comfy when you are short on time. You can use either an Instant Pot or slow cooker. Gluten-free, dairy-free, paleo and whole 30 friendly.
Prep: 15 min Cook: 30 min Serving: 6
Ingredients
1.5 lbs beef stew meat (or beef chuck roast cut into chunks)
3 medium carrots, peeled and sliced
3 stalks of celery, sliced
1 medium yellow onion, diced
3-5 cloves garlic, minced
1 lb small potatoes, cubed
1 cup peas (fresh or frozen)
1 cup green beans (fresh or frozen)
1 can (14 oz) fire roasted tomatoes (with liquid)
4 cups beef bone broth
2 tsp salt, pepper
1 tsp thyme
1 tsp italian seasoning
1 bay leaf
Cooking fat of choice
Directions
Select “saute” on the Instant Pot and add 1 tbsp cooking oil (ie grass fed butter, coconut oil, avocado oil, olive oil). Season meat with salt and pepper and add it to the Instant Pot - searing all sides of meat until it’s brown.
Cancel the “saute” setting and add the rest of the ingredients minus frozen peas and green beans to the pot and stir until combined.
Turn the setting to “pressure cook” or “stew” and set for 30 minutes or “high pressure” for 20 minutes. Once it’s done, allow 10 minutes for natural release before flipping to “venting” position to release any remaining pressure.
Press “cancel” then select the “saute” setting and add peas and green beans and cook for about 5-7 minutes.
Take bay leaf out, season with additional salt and pepper to taste, and garnish with fresh thyme.
Notes
Don’t have an Instant Pot but have a slow cooker? You can still make this recipe! Add all ingredients to a slow cooker and set on low for 6-8 hours. Add the frozen green beans and peas 30 minutes before serving. Add more broth if needed.
