InstaPot Craze & Beef Stew
InstaPot is consuming the market right now with it’s quick, tasty meals.
With this new gadget, what would take 6-8 hours in your typical crockpot, now takes 40 minutes and tastes just as good?! Who wouldn’t want that?
I actually received a Mealthy Multi-Pot for Christmas from my mother-in-law – she knows my heart lies in the kitchen 🙂 – which has even better reviews than the InstaPot!!
So, last weekend I made my second recipe in this new gadget; my beef stew.
I say “my beef stew” but in reality, this is the first time I have ever made beef stew, for a couple of reasons. The main one being that I don’t usually eat red meat, like ever. BUT, I have started to incorporate some, on occasion, when I have a taste for it. BUT, only if it is responsibly sourced, organic, grass-fed, grass-finished, lean beef.
Regardless of if you have an InstaPot or a Mealthy Pot, I would encourage you to get some organic beef and try this recipe! It was absolutely delicious and a winner of everyone in our house!
Mealthy Pot Beef Stew
2 lbs organic beef (cubed)
1/4 cup buckwheat flour (you can use any flour substitute, I used this b/c it is gluten-free)
5 organic carrots
3 organic celery stalks
1 medium onion
2 tbsp minced garlic
Kosher salt and fresh cracked black pepper
2 tbsps black coffee rub spice
1/2 cup tomato sauce (you may need to add more or less, depending on desired consistency)
1/4 cup oat flour
Place all ingredients (except for the oat flour) in the pot. Cook on the meat/stew setting.
When it is complete, release the steam and let it sit for 15 minutes.
Preheat the oven to 400. Mix oat flour into the stew.
Finish in the oven for 15 minutes.
Serve over brown rice, if desired. I also topped mine with some fresh squeezed lime juice and avocado.
TIP: The key to even cooking is to have all of your “bites” the same size. So, for this recipe, cut the vegetables about the same size as the beef cubes.
ENJOY!!! Let me hear from you on your favorite quick POT meals!