Cozy Fall Beef Stew


Step 1Cut the beef into large 2-inch (5 cm) pieces. You can use brisket, braising or stewing steak. Season with a pinch of salt and pepper and set aside.

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

Step 3Peel and dice the onion. Set your Instant Pot to Sauté and grease with ghee (you will need a 6 or 8-quart/L Instant Pot or pressure cooker). Add the onion and cook for 3 minutes, until fragrant.

Step 4Add the beef chunks. Cook for 2 to 3 minutes or until browned from all sides.

Step 5Add the canned tomatoes, paprika, allspice, bay leaves and sliced kohlrabi.

Step 6Turn the Sauté off. Cover with a lid and set to Manual. Cook on high pressure for 45 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 7Once cooked, remove the lid and discard the bay leaves. Use a ladle to transfer half of the juices and some of the kohlrabi pieces (no more than half) into a saucepan. Bring to a simmer over a medium-high heat and cook for a few minutes to reduce to about half of the original volume.

Step 8Take off the heat and pour in the cream. Use a stick blender and process until smooth and creamy. Transfer back into the Instant Pot and stir to combine. Season with more salt and pepper, to taste.

Step 9Serve immediately with freshly chopped parsley and optionally with some cooked cauliflower rice.

Step 10To store, let it cool down and refrigerate for up to 5 days. For longer storage, freeze for up to 3 months.