Before diving into the stew recipe, it’s worth highlighting cassava flour. This ingredient is the closest grain-free substitute for wheat flour, offering a cup-for-cup replacement that’s ideal for thickening stews and creating hearty textures. If you’re new to using cassava flour, this recipe is a fantastic way to experience its versatility in everyday cooking.
Preparing the Beef
The key to a tender and enjoyable stew is in the preparation of the beef. By cutting the meat into baby bite-sized pieces, you ensure that each spoonful is easy to chew, making the meal more enjoyable for all ages. This small adjustment significantly enhances the eating experience, especially for children.
Cooking Methods
Instant Pot Cooking
For those who need a quick and efficient method, the Instant Pot is a game changer. It allows busy individuals to start cooking at 4 PM and have a delicious stew ready by dinner at 6 PM. This method is perfect for those days when time slips away yet a nutritious meal is needed.
Slow Cooker Technique
Alternatively, the slow cooker offers a more traditional approach. Though it takes between 5-7 hours, the flavors developed over this slow cooking process are deep and well-blended. This method is ideal for days when you can prepare ahead and let the cooker do its magic throughout the day.
Serving Suggestions
Serve this warm and comforting beef stew with a side of crusty bread or over a bed of rice to soak up the delicious, thick sauce. It’s the perfect meal for chilly evenings or when you need a comforting dish that feels like home.
This recipe not only delivers a delicious meal but also introduces the home cook to the practical and versatile use of cassava flour in everyday cooking. Enjoy the process and the delightful meal that follows!
Instant Pot Beef Stew
Otto's Cassava Flour is the secret ingredient that gives this stew a thick base while keeping it grain- and gluten-free. We prefer to cook this in the Instant Pot because it's done in an hour, but this is also a great slow-cooker recipe.
Ingredients
- 2 1/2 lbs Beef Stew Meat
- Scant 1/4 cup Otto's Cassava Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Ground Black Pepper
- 4 Tbsp Fat of Choice, olive oil, avocado oil, ghee, bacon fat, lard, etc, divided
- 1 large Yellow Onion, diced
- 3 large Carrots, sliced
- 4 stalks Celery, diced
- 2 cloves Garlic, minced
- Approx 8 Red Potatoes, no need to peel, diced small
- 1 Bay Leaf
- 1 tsp Smoked Paprika
- 1 1/2 tsp Dried Parsley
- 1 tsp Dried Oregano
- 1/8 tsp Ground Mustard
- 1/8 tsp Ground Ginger
- 2 tsp Apple Cider Vinegar
- 1 1/2 cups Beef Broth, we use Pacific brand, or Vegetable Broth in a pinch
Instructions
- In a small bowl, combine the Otto's Cassava Flour, salt, and pepper. Stir to combine, and set aside.
- Cut the stew meat into small pieces, about 1/2". It takes a bit of extra effort to cut them this small, but it is absolutely worth it, I promise. Using kitchen shears instead of a knife makes the job much easier and faster. Place the diced stew meat in a large bowl.
- Evenly pour the flour mixture over the meat and gently stir to coat all the meat pieces as evenly as possible.
Instant Pot Directions
- On the Instant Pot, press the "Saute" button and wait until the screen reads "HOT". Add 2 Tbsp of the cooking fat, then add the flour coated meat, stirring occasionally to brown all pieces, about 5 minutes. Don't cook all the way through, just brown. Some pink will still be visible, that's good.
- While the meat is browning, chop the carrots, celery, onion, and garlic.
- Remove the barely browned meat from the Instant Pot, add the remaining 2 Tbsp cooking fat, then add the diced veggies (not the potatoes). Stir occasionally until crisp tender, about 5 minutes.
- While the veggies are sauteing, chop the potatoes.
- Add the potatoes and browned beef to the Instant Pot, then add remaining ingredients. Stir to combine and mix everything.
- Put the lid on the Instant Pot, turning to lock it. Make sure the Steam Release is in the 'Sealing' position. Press the 'Cancel' button to turn off the Saute function, and press the 'Meat/Stew' button. The Instant Pot will turn on automatically.
- Remove the bay leaf before serving. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Slow Cooker Option
- If you don't have an Instant Pot or pressure cooker, you can still make this in a slow cooker.
- In a large skillet over medium-high heat, add 2 Tbsp of the cooking fat, then add the flour coated meat, stirring occasionally to brown all pieces, about 5 minutes. Don't cook all the way through, just brown. Some pink will still be visible, that's good.
- While the meat is browning, chop the carrots, celery, onion, and garlic.
- Remove the barely browned meat from the skillet, add the remaining 2 Tbsp cooking fat, then add the diced veggies (not the potatoes). Stir occasionally until crisp tender, about 5 minutes.
- While the veggies are sauteing, chop the potatoes.
- Add the potatoes, veggies, and browned beef to the slow cooker, then add remaining ingredients. Stir to combine and mix everything.
- Cook on LOW for 8 hours or on HIGH for 4 hours.
- Remove the bay leaf before serving. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months.
Notes
- Cook Time does not include the time it takes for the Instant Pot to come to pressure or to depressurize. Those times vary on location and elevation (it will take slightly longer at higher altitudes).
Nutrition Information
Yield 8Amount Per Serving Calories 501Total Fat 17gSaturated Fat 7gUnsaturated Fat 0gCholesterol 125mgSodium 489mgCarbohydrates 42gFiber 5gSugar 5gProtein 43g
Nutrition is calculated by a third party and may not be 100% accurate
Jena
Saturday 5th of January 2019
Could one use sweet potatoes instead of red potatoes? Thanks!!
Dave
Monday 3rd of December 2018
I have cooked many things in the instant pot and browned the meat first. There is always a film on the bottom after browning but I have never seen the "burn" error. Your recipe has very nice flavor! Thank you for sharing!!!
Scott
Thursday 15th of March 2018
When I saute the beef, it leaves behind a thin layer of flour that eventually burns on the bottom of the Instapot. When I switch to Meat-Stew mode, the status gives a "burn" error. How do i avoid burning the flour when sauteing the beef?
Kendra Benson
Friday 16th of March 2018
I haven't had that issue before, have never gotten the "burn" error message. Are you using enough oil in the pot? There will be a layer of flour left behind in the bottom of the pot, but I've never had it burn on there like that. Try adding more oil next time. Also, make sure that your beef has a very thin layer of flour coating it. Too much will leave behind more on the pot and may be part of the problem.
Geneva
Wednesday 29th of November 2017
I'm making this now, but my IP meat/stew button started on 35. That seems much too long to cook. Your picture shows 30. Is the stew supposed to be cooked for 30 on the meat/stew button? I think adding a direct amount of time to set the IP on could be helpful for this recipe. Thanks!
Kendra Benson
Wednesday 29th of November 2017
Yes, 35 minutes is correct. The 30 minutes in the pictures is when I was turning on the Saute function.