The Best Low-Carb Instant Pot Beef Stew


Step 1Peel and dice the onion and mince the garlic. Cut the beef into large 2-inch (5 cm) pieces. Set aside.

Step 2Peel the rutabaga and kohlrabi (or use turnips instead of kohlrabi). Cut them into about 1-inch (2.5 cm) pieces. Chop the celery stalks. Set all the vegetables aside.

Step 3Set your Instant Pot to Sauté and grease with ghee (use 6 or 8-quart/L Instant Pot). Add the onion and cook for just 3 minutes, until fragrant and then add the minced garlic. Cook for another 30 seconds.

Step 4Add the beef chunks and season with salt and pepper. Cook for 2-3 minutes, or until browned from all sides while stirring to prevent burning.

Step 5Add the paprika, allspice, chopped rutabaga, kohlrabi and chopped celery stalks.

Step 6Mix until combined and add the canned tomatoes. Turn the Sauté off.

Step 7Cover with a lid and set to Manual. Cook on high pressure for 35 minutes. When the program has finished, let the steam release naturally for 15-20 minutes, and then turn the valve to venting to release the remaining steam.

Step 8To make the creamy sauce, whisk the egg yolks with 1/2 cup of water. Keep the egg whites for another recipe (see suggestions listed in my Keto Lemon Curd).

Step 9Strain the meat juices from the Instant Pot (the red sauce) into a small saucepan and bring to a simmer. Temper the red sauce into the egg yolk mixture while whisking.

Step 10When you add about half of the red sauce, return everything into the saucepan with the remaining red sauce. Cook while stirring for 4-6 minutes, until thick and creamy.

Step 11If the sauce is not smooth or has curdled, use an immersion blender and process until smooth and creamy (be careful not to get burnt!).

Step 12Pour the creamy sauce back into the pot with the cooked meat & vegetables. Stir to combine.

Step 13Serve immediately (about 2 cups per serving) with freshly chopped parsley. To store, let it cool down and refrigerate for up to 5 days. To store for longer, freeze for up to 3 months.