Ingredients
- For the Stew:
- Beef Chuck Roast: 2.5 to 3 lbs, cut into 1.5-inch cubes
- Avocado Oil or Bacon Grease: 2 tablespoons
- Yellow Onion: 1 large, chopped
- Garlic: 4-5 cloves, minced
- Beef Broth: 3 cups, high-quality
- Tomato Paste: 3 tablespoons
- Diced Tomatoes: 1 (14.5 oz) can, undrained
- Smoked Paprika: 2 tablespoons
- Sweet Paprika: 1 tablespoon
- Caraway Seeds: 1 teaspoon, whole or ground
- Dried Marjoram: 1 teaspoon
- Bay Leaves: 2
- Apple Cider Vinegar: 1 tablespoon
- Salt: 1.5 teaspoons (or to taste)
- Black Pepper: 1 teaspoon, freshly ground
- For the Keto Slurry (Thickener):
- Xanthan Gum: 1/2 to 1 teaspoon
- Cold Water or Broth: 2 tablespoons
- For Serving (Optional):
- Full-Fat Sour Cream or Crème Fraîche: For garnish
- Fresh Parsley: Chopped, for garnish
Instructions
- Prepare the Beef: Pat the beef cubes completely dry with paper towels. This step is crucial for getting a good sear. Season them generously on all sides with about 1 teaspoon of the salt and 1/2 teaspoon of the black pepper.
- Sauté the Aromatics: Set your Instant Pot to the “Sauté” function on high. Once it reads “Hot,” add the avocado oil or bacon grease. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until it begins to soften and become translucent. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic.
- Sear the Beef: Push the onions and garlic to one side of the pot. Add half of the seasoned beef cubes to the pot in a single layer, ensuring they are not overcrowded. Sear the beef for 2-3 minutes per side, until a deep brown crust forms. This Maillard reaction is essential for developing deep, rich flavor. Do not skip this step! Remove the seared beef and set it aside on a plate. Repeat with the remaining beef cubes, adding a bit more oil if the pot looks dry.
- Bloom the Spices: Once all the beef is seared and removed, add the tomato paste to the pot. Stir it into the onions and rendered beef fat, and cook for 1-2 minutes until it darkens in color. This deepens the tomato flavor. Add the smoked paprika, sweet paprika, caraway seeds, and marjoram. Stir constantly for 30 seconds to “bloom” the spices and release their aromatic oils.
- Deglaze the Pot: Pour in about 1/2 cup of the beef broth and the apple cider vinegar. Use a wooden spoon or a stiff spatula to scrape up all the browned bits (the “fond”) from the bottom of the pot. This is the most important step to prevent the “BURN” notice and incorporates a massive amount of flavor into the stew.
- Combine and Pressure Cook: Turn off the “Sauté” function. Return the seared beef and any accumulated juices to the pot. Add the remaining beef broth, the can of diced tomatoes (with juice), the bay leaves, and the remaining salt and pepper. Give everything a good stir to combine.
- Set the Instant Pot: Secure the lid, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the timer for 35 minutes on high pressure.
- Natural Pressure Release: Once the 35-minute cooking time is complete, allow the Instant Pot to release pressure naturally for at least 15-20 minutes. A natural release is key for tender meat; a quick release can cause the meat to seize up and become tough. After 15-20 minutes, you can carefully move the valve to the “Venting” position to release any remaining steam.
- Thicken the Stew: Carefully remove the lid. Remove and discard the bay leaves. Set the Instant Pot back to the “Sauté” function on low. In a small bowl, create the keto slurry by whisking the xanthan gum into the 2 tablespoons of cold water or broth until completely smooth and free of lumps. While the stew is simmering, slowly drizzle the slurry into the pot, whisking constantly. The stew will begin to thicken almost immediately. Let it simmer for 2-3 minutes to cook off any starchy taste from the xanthan gum and reach its final consistency. Start with 1/2 teaspoon of xanthan gum; add more only if you prefer a much thicker stew. Turn off the Instant Pot.
- Rest and Serve: Let the stew rest for 5-10 minutes before serving. This allows the flavors to meld even further. Taste and adjust seasoning if necessary, adding more salt or pepper as needed.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450 kcal