AuthorStacy SaundersCategoryDinnerDifficultyBeginnerPerfect comfort food for a cold winter day. Best part is how quickly it's done cooking with the instant pot!
Yields: 6 servings
*low histamine bone broth recipe
Place stew meat, broth, garlic, onion, molasses, brown sugar, vinegar, and seasonings into the instant pot. Secure the lid and set the steam release knob to sealing or closed. Cook on high for 25 min.
While the stew is cooking, peel the carrots. Then cut the carrots and potatoes into 1/2-1" chunks. Set aside.
When the instant pot is done cooking, let it naturally release the pressure for 10 min. Then move the steam release knob to open and release the rest of the pressure. Remove the lid and add the carrots and potatoes. Put the lid on again, set knob to closed. Cook on high for 4 minutes.
While it's cooking whisk the cornstarch and water together.
When the pot beeps, do a quick release of the steam and open the pot.
Hit cancel and put the pot on saute mode. Remove the bay leaf from the stew.
When the stew comes to a boil, whisk the cornstarch and water together again and pour half of it into the stew. Stir the stew and boil for a few minutes to thicken. Add more of the cornstarch mixture if you want it thicker.
Hit cancel on the pot and enjoy! Add salt to taste.
I love beef stew and I haven't had it in such a long time. When I made this low histamine version I was so happy because it tasted so much like my Mom's version. It's such great comfort food and it tastes delicious with GF rolls or GF cornbread muffins. The best part about it is how fast it cooks in the instant pot even with frozen stew meat! Faster cooking time also keeps the histamine levels low.
Hope you enjoy it!
Recipe adapted from https://recipes.instantpot.com/recipe/lazy-day-beef-stew-fresh-or-frozen-beef/
Ingredients
Directions
Place stew meat, broth, garlic, onion, molasses, brown sugar, vinegar, and seasonings into the instant pot. Secure the lid and set the steam release knob to sealing or closed. Cook on high for 25 min.
While the stew is cooking, peel the carrots. Then cut the carrots and potatoes into 1/2-1" chunks. Set aside.
When the instant pot is done cooking, let it naturally release the pressure for 10 min. Then move the steam release knob to open and release the rest of the pressure. Remove the lid and add the carrots and potatoes. Put the lid on again, set knob to closed. Cook on high for 4 minutes.
While it's cooking whisk the cornstarch and water together.
When the pot beeps, do a quick release of the steam and open the pot.
Hit cancel and put the pot on saute mode. Remove the bay leaf from the stew.
When the stew comes to a boil, whisk the cornstarch and water together again and pour half of it into the stew. Stir the stew and boil for a few minutes to thicken. Add more of the cornstarch mixture if you want it thicker.
Hit cancel on the pot and enjoy! Add salt to taste.
Fantastic recipe. Thank you! I made mine with sweet potatoes instead of regular potatoes and it was divine.
Oh I never thought of that! What a great idea.
I would highly recommended browning the meat — and then at least the onions — in some oil before just adding everything to the broth and hitting cook. You will develop much more flavor this way.