Deliciously tender beef cooked in a pressure cooker with low-carb vegetables, in super creamy grain-free tomato sauce. This is comfort cooking at its best.
Hands-on 30 minutes Overall 1 hour 30 minutes
Ingredients (makes 8 servings)
- 1 medium yellow onion, chopped (110 g/ 3.9 oz)
- 2 cloves garlic, minced
- 1.2 kg boneless beef such as brisket or stewing steak (2.65 lb)
- 1 rutabaga (swede), peeled and diced (400 g/ 14.1 oz)
- 3 kohlrabi or turnips, peeled and diced (600 g/ 1.3 lb)
- 4 celery stalks, chopped (160 g/ 5.6 oz)
- 2 tbsp ghee or duck fat (30 g/ 1.1 oz)
- 1 tsp sea salt, or to taste
- 1/2 tsp ground black pepper
- 1 tbsp paprika
- 1/4 tsp ground allspice
- 1 can unsweetened tomatoes or chopped fresh tomatoes (400 g/ 14.1 oz)
- 1/2 cup water (120 ml/ 4 fl oz)
- 8 large egg yolks
- 1/4 cup chopped parsley (15 g/ 0.5 oz)
- Peel and dice the onion and mince the garlic. Cut the beef into large 2-inch (5 cm) pieces. Set aside.
- Peel the rutabaga and kohlrabi (or use turnips instead of kohlrabi). Cut them into about 1-inch (2.5 cm) pieces. Chop the celery stalks. Set all the vegetables aside.
- Set your Instant Pot to Sauté and grease with ghee (use 6 or 8-quart/L Instant Pot). Add the onion and cook for just 3 minutes, until fragrant and then add the minced garlic. Cook for another 30 seconds.
- Add the beef chunks and season with salt and pepper. Cook for 2-3 minutes, or until browned from all sides while stirring to prevent burning.
- Add the paprika, allspice, chopped rutabaga, kohlrabi and chopped celery stalks.
- Mix until combined and add the canned tomatoes. Turn the Sauté off.
- Cover with a lid and set to Manual. Cook on high pressure for 35 minutes. When the program has finished, let the steam release naturally for 15-20 minutes, and then turn the valve to venting to release the remaining steam.
- To make the creamy sauce, whisk the egg yolks with 1/2 cup of water. Keep the egg whites for another recipe (see suggestions listed in my Keto Lemon Curd).
- Strain the juices (the red sauce) into a small saucepan and bring to a simmer. Temper the red sauce into the egg yolk mixture while whisking.
- When you add about half of the red sauce, return everything into the saucepan with the remaining red sauce. Cook while stirring for 4-6 minutes, until thick and creamy.
- If the sauce is not smooth or has curdled, use an immersion blender and process until smooth and creamy (be careful not to get burnt!).
- Pour the creamy sauce back into the pot with the cooked meat & vegetables. Stir to combine.
- Serve immediately (about 2 cups per serving) with freshly chopped parsley. To store, let it cool down and refrigerate for up to 5 days. I haven’t tried freezing it and I’m not sure whether the sauce would separate if you do. You could divide the mixture into single-serving containers or freezer bags and freeze for up to 3 months.
Nutritional values (per serving, about 2 cups)
|of which Saturated||14.8||grams|