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Shut the Fig Up
Beef stew is one of life's great comfort foods and we love this recipe from Jess Schnitzer at Shut The Fig Up. We used Greensbury's Organic, Grass-Fed Beef Cubes for this recipe.
1lb organic 100% grass-fed beef cubes
32oz beef stock or veggie stock
1-15oz can tomato sauce (no sugar added)
1 cup cauliflower gnocchi
1 Japanese sweet potato (chopped)
1 sweet onion (diced)
1 cup baby carrots
2 zucchini (chopped)
1 cup frozen peas
1Tbsp Worcestershire sauce
1Tbsp minced garlic
1Tbsp Italian seasoning
1 bay leaf
1Tbsp tapioca starch + 3Tbsp water
1/2 tsp pink salt
1/2 tsp ground black pepper
Press the sauté bottom on your instant pot and add in 1 tbsp of oil.
While oil is heating, season beef with 1/4 tsp of salt + 1/4 tsp of pepper. Add the beef into the instant pot and brown on all sides and then remove from the instant pot and set aside.
Add to the instant pot the diced onion and sauté for 3-5 minutes.
Stir in minced garlic and sauté for another 30 seconds.
Add back in the browned beef cubes along with the Italian seasoning, Worcestershire sauce, baby carrots, sweet potato, stock, tomato sauce, bay leaf + remainder of the salt n pepper.
Place lid on instant pot and switch valve to “sealing.” Place on manual for 30 minutes.
Once time is up, release steam and remove lid. Switch to sauté and add in the zucchini, peas, and cauliflower gnocchi. Let cook for 3 minutes.
Now stir in the tapioca starch slurry for a minute or until slightly thickened.
Turn off sauté and serve!
Brown beef and sauté onions in a saucepan then transfer to crockpot. Cook on high for 4 hours or low for 6-8 hours and follow the rest of instructions.
Written by Jess Schnitzer at Shut the Fig Up.