Healthy, filling and totally delicious, this is one keto beef stew recipe that you’ll come back to time and time again. At the end of a cold winter’s day, there’s nothing quite as satisfying as a steaming hot bowl of hearty beef stew.
4Lbs.Boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 ½-inch pieces.Or use 2 lbs. chuck-eye roast and 2 lbs beef neck pieces as used in this recipe.
2 ½teaspoonKosher salt
2tablespoonDried parsley flakes
½Keto wheat flour
In the instant pot, click on Sautee and set the timer to 30 minutes. Add the oil, and once heated, add the onions, turnip, and carrots. Cook for 5 minutes. Then add the garlic. Add in the tomato paste. Stir. Then add the meat. Stir. Add the water and the flour. Stir. Then add the salt and pepper, and herbs. Cover and turn the knob to sealing.
Click on cancel then press pressure cook and adjust the timer to 50 minutes. Click on high. Serve warm with desired side.