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Nourishing Beef & Veggie Stew

Serving Size

4

Ingredients

  • 1 tsp Avocado Oil
  • 1 lb. Stewing Beef (diced into cubes)
  • 16 oz. Bone Broth
  • 1/2 tsp Sea Salt (divided)
  • 1/2 cup Pureed Pumpkin
  • 1 tbsp Apple Cider Vinegar
  • 2 Garlic (cloves, minced)
  • 2 Parsnip (peeled, chopped)
  • 5 White Button Mushrooms (halved)
  • 1 Yellow Onion (medium, sliced in large chunks)
  • 1 tsp Thyme (dried)

Directions

  • Turn your pressure cooker to sauté mode and add the avocado oil. Season the beef with half of the sea salt.
  • Add it to the pressure cooker and brown on all sides, in batches if necessary.
  • Turn off the sauté mode and add all other ingredients, including the remaining salt.
  • Stir to combine.
  • Put the lid on the pressure cooker and change to meat/stew mode.
  • Cook for 35-45 minutes, and then do a quick release.
  • Serve and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. Want it thicker: After cooking, create a slurry by mixing 1 tbsp arrowroot powder with a little water and add to the stew. Repeat as needed for the desired thickness. No Pumpkin:-Use butternut squash purée instead. Crunchy Veggies:-Vegetables can turn soft in the pressure cooker. If you prefer crunchy veggies, steam them on the stove separately, then add them to the meal when it's done. Gestational Diabetes Carb Count: ~ 10 g of total carbs Protein content: ~ 25 g

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