Best Low-Carb Instant Pot Beef Stew

Best Low-Carb Instant Pot Beef Stew

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)

Instructions

  1. Peel and dice the onion and mince the garlic. Cut the beef into large 2-inch (5 cm) pieces. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Add the paprika, allspice, chopped rutabaga, kohlrabi and chopped celery stalks.
  6. Mix until combined and add the canned tomatoes. Turn the Sauté off.
  7. 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.
  8. 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).
  9. 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.
  10. 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.
  11. 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!).
  12. Pour the creamy sauce back into the pot with the cooked meat & vegetables. Stir to combine.
  13. 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)

Total Carbs14grams
Fiber5.8grams
Net Carbs8.2grams
Protein34.3grams
Fat35.7grams
of which Saturated14.8grams
Calories514k

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