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Low Histamine Beef Stew – Instant Pot, Frozen Beef

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

Perfect comfort food for a cold winter day. Best part is how quickly it's done cooking with the instant pot!

Part 1: Meat & Seasonings
 1 ½ lbs stew meat (I use beef roast cut into cubes)
 3 cups low histamine beef bone broth*
 1 ½ tsp minced garlic
 1 onion, cut into cubes
 ¼ tsp molasses
 1 tbsp brown sugar
 1 tbsp distilled white vinegar**
 1 tsp salt
 ¼ tsp rosemary
 1 bay leaf
Part 2: Veggies
 5 potatoes (I like yukon)
 6 carrots
Part 3: Thickening
 3 tbsp water
 2 tbsp cornstarch
Histamine Level: 1
 rated a 1 due to garlic. Omit garlic for level 0.
 **vinegar is a controversial ingredient. The SIGHI list has it rated a level 0, but they recommend using it sparingly. As always, use your own best judgment.
Part 1: Meat and Seasonings
1

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.

Part 2: Veggies
2

While the stew is cooking, peel the carrots. Then cut the carrots and potatoes into 1/2-1" chunks. Set aside.

3

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.

Part 3: Thickening
4

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.

5

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.

6

Hit cancel on the pot and enjoy! Add salt to taste.