Ok so stew. Love Beef Stew. Especially camping! It’s one of my favorite meals to have around the campfire.
Before we had always made this in the dutch oven, and even though the flavor is great (just as good or better in the IP), it takes FOREVER!!! And I don’t have that kind of time to waste. I like to be active and going hiking and exploring while camping, NOT sitting around waiting for food to cook. So this is where my IP comes in! Of course you can still make this in the dutch oven or even a crock pot or stovetop, but if you want it yummy, hot and fast, then you need to get yourself an IP.
I usually double this recipe and cook it in my 6 qt Instant Pot
BaseCamp Beef Stew
16 ounces tenderloin, cut (or stew meat)
1 onion chopped
1 zucchini chopped
1-2 medium size sweet potatoes
1 cup chopped carrots (I use baby carrots)
2 cups beef bone broth, organic or homemade
1 tablespoon avocado oil or ghee
1-2 teaspoons pink himalayan salt (or regular salt)
1 bay leaf (optional, honestly I never put one it)
1 teaspoon pepper
1 teaspoon paprika (I like smokey paprika best)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon tomato paste (if you don’t have it on hand, it’s not a big deal)
2 tablespoons arrowroot flour or cornstarch
Worcestershire sauce to taste
Turn your Instant Pot onto “Saute” and put in your oil and tenderloin
Saute until the meat is no longer pink then toss in your remaining veggies
Stir to combine then add in the broth and seasonings
Stir once more then place the lid on your Instant Pot and press “Stew/Meat”
The setting should automatically set itself for 35 minutes on high pressure
Make sure your steam valve is closed and let it cook as indicated by the display
Once cooking is complete, your Instant Pot should automatically switch over to warm – You can leave it as is or quick release the pressure. I let mine rest and release the pressure on its own slowly.
After about 20 minutes passed on the “Warm” setting, you can then open the top
Carefully ladle out about 1/4 of the liquid and combine that in a small bowl with the arrowroot flour or cornstarch
Add the slurry back into the pot and stir to thicken
Taste the stew and see if you’d like to add in additional salt; it is better to start low and add then to over-salt from the beginning BE CAREFUL, IT’S HOT!!!
We serve ours with a tiny bit of shredded cheese, avocado and a bit of greek yogurt.
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