Instant Pot Rosemary Beef Stew

Instant Pot Rosemary Beef Stew

 

Yesterday I did a little google searching on how to cook frozen meat in an instant pot. If you don’t’ have one of those yet, do yourself a favor and get your self on amazon right this second and push the buy now with one click button. Go ahead.. I give you permission (Insert wink). Seriously though, that thing will change your life. You will have so much more time on your hands. Your husband will come in from work, smell the amazing goodness and you can pretend you slaved all day preparing it when in reality it only took you 15 minutes and you used the extra time to soak in a much needed epsom salt bath with your favorite essential oils reading the latest edition of Magnolia Home. You’re secret is safe with me.

So anyways.. back to my stew. I found a blogger, @maverickitchen, that had a recipe using frozen stew meat. I used her recipe as inspiration and substituted with what I had on hand and the results were outstanding.  EVERYONE ate it and didn’t complain. Can I get an AMEN. Les and AK went back for seconds so I see that as a big WIN WIN. I also sliced some pita bread into strips, brushed on some garlic rosemary butter and broiled until soft.

Here is how I did it.

What you need

2 pounds of frozen cube steak (mine was a frozen BRICK)

1 bag of frozen organic roasted potatoes. This is easier just to dump in. It’s what I had on hand but if I had potatoes in my pantry I would have cut an cubed 4 of them. Both will work.
2 tbsp solid cooking fat such as refined coconut oil or grass-fed ghee, or grass fed butter.
4 cloves garlic, smashed and minced

1 medium onion

1/4 cup cooking sherry ( a staple I have in the house)

4 stalks celery

2 cups bone stock or broth

2 tbsp organic Dijon mustard

2 tbsp coconut aminos

1/2 tbsp coconut palm sugar

1 sprig fresh rosemary OR 1 tbsp dried rosemary

1 tsp dried oregano ( or try your Young Living Vitality oils! 1 drop will do!)

1 tsp dried thyme

2 tsp of Sea salt

pepper to taste
¼ cup tapioca flour to thicken.
Directions:
Chop all of your veggies and have them ready to go.
Plug it in and put it on the sauté setting. Add the fat, onion, rosemary and garlic and sauté until they are soft. The smell will send people running towards you wondering what awesomeness you are throwing down.
Add the cooking sherry and let them braise a little longer
While this is cooking, mix the stock, aminos, mustard, sugar, oregano, thyme, salt and some pepper and mix.
Place the frozen meat on top of the onion mixture and turn the sauté button off and set it to stew.Add 10 minutes to it. It should say 45 minutes.
Pour your stock over the meat
Put in the rest of your veggies. ( you can add carrots too but I didn’t have them )
Put on the lid and forget about it!
Let the pressure come down on its own.
Once you can remove the lid take out a ladle or two full of the juice and put it in a bowl. Add the tapioca flour to it and mix it. This will thicken your stew. Then pour it back in.
I had to Salt mine a little more so test it before serving and salt to your liking.
Now, set your table, grab your fam and enjoy being together. Do me a favor. Make everyone leave their phones somewhere else! The table is an amazing place to connect and have real, meaningful conversation. We need to get back to that.

Enjoy,
Xoxoxo



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