Popular Conditions & Diets
Ingredients
17
Time
1h 5m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
17
Time
1h 5m
Serves
4
Dinner
Gluten-Free
High Protein
1 lb
Stewing Beef
cubed
2 Tbsp
Avocado Oil
divided
8 oz
Cipollini Onions
peeled and kept whole
4
Garlic Cloves
sliced thin
1/4 cup
Tomato Paste
1 tsp
Dried Oregano
1 tsp
Dried Thyme
2 cups
Low Sodium Beef Broth
1 tsp
Kosher Salt
2 Tbsp
Light Tamari
2 tsp
White Wine Vinegar
1 1/2 tsp
Maple Syrup
8 oz
Cremini Mushrooms
sliced
5 oz
Shiitake Mushrooms
stem removed, sliced
4 large
Carrots
chopped into large chunks
1 Tbsp
Arrowroot Flour
3 Tbsp
Water
1
Turn the Instant Pot to sauté mode. Season the beef well with salt and pepper. Pour half the oil into the Instant Pot and once hot, add the beef and cook until browned on all sides, about six minutes. Remove the beef and set aside.
2
Pour in the remaining oil and add the onions. Sauté until softened slightly, about three to four minutes. Add the garlic and cook for 30 seconds, until fragrant.
3
Add the tomato paste, oregano, thyme and salt and stir to combine. Deglaze with a splash of the broth and stir well to remove any browned bits from the bottom of the Instant Pot. Pour in the remaining broth, tamari, vinegar and maple syrup and turn sauté mode off.
4
Transfer the beef and any juices from the plate into the Instant Pot and stir. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 20 minutes on high pressure. Once finished, let it release naturally for 10 minutes and then do a quick release.
5
Open the lid carefully and add the mushrooms and carrots and stir to incorporate. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 15 minutes on high pressure. Once finished, let it release naturally for 10 minutes and then do a quick release.
6
Remove the lid, season with salt and pepper. Serve and enjoy!
7
If you want to thicken the sauce, remove the beef and veggies and turn the Instant Pot to sauté mode. Mix the arrowroot and water in a small jar and then pour into the pot. Whisk to incorporate and simmer for about five minutes, until thickened. Add the beef and veggies back in and toss to combine and warm through. Serve and enjoy!
8
Substitutions: No cippolini onions: use pearl onions. No soy: omit the tamari, or use coconut aminos, adjust the salt to taste. No maple syrup: use another type of sweetener or omit..
9
Notes: Softer veggies: if you don’t mind softer vegetables, you can add all ingredient into the Instant Pot and cook on high pressure for 40 minutes and then let it naturally release for ten minutes, followed by a quick release.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
