- 2 pounds beef stew meat (I get my hormone + antibiotic free beef from ButcherBox, which I highly recommend!)
- 4 carrots, chopped into 3/4” chunks
- 6 stalks of celery, chopped into 3/4” chunks
- 1 large yellow onion, chopped
- 3 cloves of garlic, grated or finely minced
- 2 tablespoons tomato paste
- 1 large turnip, peeled and cut into 3/4” chunks
- 1 ounce dried mushrooms
- 2 sprigs thyme leaves (can substitute 2 teaspoons dried thyme)
- 2 bay leaves
- 2 teaspoons kosher salt + pepper
- 4 cups chicken stock, or more for a thinner stew
- In your high speed blender, blend up the dried mushrooms until they are a powder. Add in the chicken stock, then blend to get it fully incorporated.
- In your instant pot, add in all the raw ingredients, including the mushroom bone broth mixture. No need to brown the meat or sauté the vegetables!
- Cover your instant pot, make sure the valve is set to sealing.
- Cook on high pressure for 40 minutes. Will take about 15 minutes to reach pressure, then it will start counting down from 40.
- Do a quick release.
- Taste for salt + pepper. Add more chicken stock if you like a thinner beef stew.
- Serve warm.
- Leftovers will keep for at least 5 days refrigerated in an airtight container. Or frozen for 6 months.
Slow Cooker + Stovetop Instructions: I have a separate slow cooker beef stew recipe that includes stovetop instructions too! (Just sub turnips for potatoes to keep it keto if needed)
Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator, or 6 months in the freezer. HEATING: Either microwave until warm, about 3-5 minutes, or reheat on the stove top in a pot until warm.
Freezing Instructions: Freeze in a freezer safe container for up to 6 months. To reheat, thaw overnight. Reheat on the stovetop until warm.