- 3 pounds beef chuck roast, boneless short ribs, or beef brisket cut into 1½- to 2-inch cubes
- Kosher salt
- 1 tablespoon ghee, avocado oil, or fat of choice
- 2 medium onions, thinly sliced
- 1 pound cremini mushrooms, cleaned, stemmed, and quartered
- 2 tablespoons tomato paste
- 6 garlic cloves, peeled and smashed
- 2 tablespoons coconut aminos (or gluten-free tamari if you tolerate fermented soy)
- 1 teaspoon Fish Sauce
- 2 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 1 dried bay leaf
- freshly ground black pepper
- ¼ cup Italian parsley, roughly chopped
- 3 large carrots, cut into 1-inch pieces
- 1 pound Yukon Gold or Russet potatoes, cut into 1-inch cubes
In a large bowl, toss the cubed beef with 1½ teaspoons of kosher salt.
Press the “Sauté” button on your Instant Pot and when the metal insert is hot, add your preferred cooking fat. Once the fat’s melted, add the onions and mushrooms and a ½ teaspoon kosher salt.
Sauté until the onions are softened, about 5 minutes.
(If you’re using a stovetop pressure cooker, melt the fat over medium heat and sauté the onions and mushrooms.)
Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
Toss in the salted beef, coconut aminos, fish sauce, thyme and bay leaf.
Give everything a good stir to combine all the ingredients. (No, you don’t need to add any extra liquid to the Instant Pot ’cause the onions and beef will release plenty of liquid! However, if you’re using an older stovetop pressure cooker, you may need to add ½ cup of broth or water.)
Press the “Keep Warm/Cancel” button on the Instant Pot and cover and lock the lid. Next, press the “Meat/Stew” button to switch to the pressure cooking mode. If your beef cubes are smaller than mine, you can press the “minus” button to decrease the cooking time from the preset 35 minutes (high pressure). Once the pot is programmed, walk away.
(If you’re using a stovetop pressure cooker, you won’t have all those buttons to press. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes.)
When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. If you’re using a stovetop pressure cooker instead, remove the pot from the heat. In either case, let the pressure release naturally (about 15 minutes). If the pressure hasn’t released completely after 15 minutes and you’re impatient, you can manually release the pressure by turning the valve at the top to venting.
Fish out the thyme and bay leaf and check that the meat is fork tender. If not, cook for another 10 minutes under high pressure.
Season to taste with salt and freshly ground black pepper.
If you’re eating the stew right away, you can skim the fat off the top of the stew. If you are putting in the fridge, scoop off the fat after it hardens.
If reheated, add root vegetables (potato, carrot, etc), cook on high for 5 minutes in the pressure cooker.
** The original recipe recommends adding the veggies at the end on reheating, when we make it at home, we add them at the beginning and they are very well cooked from cooking the whole time but we like them that way. We also often add some sweet potato which breaks down and thickens the stew.