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Gluten Free Instant Pot Beef Stew

This Gluten Free Instant Pot Beef Stew will warm your bones on a cool fall night.  It's full of potatoes, carrots and celery plus lots of warm flavors from the spices.  It can be put together in around 30 minutes in the Instant Pot.  {gluten free, dairy free}
Course Dinner
Cuisine American
Keyword beef stew
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 272kcal
Author Karen Kelly

Ingredients

  • 1 1/4 lbs stew beef
  • 2 tbsp olive oil
  • 3 cups beef stock (gluten free if necessary)
  • 2 tbsp tomato paste
  • 3 pieces celery, chopped
  • 4 carrots, chopped
  • 1/2 lb small dutch yellow potatoes, cut in half (about 10)
  • 1 cup pearl onions, peeled (about 6)
  • 2 cloves garlic, chopped
  • 4 fresh thyme sprigs (or 1/2 tsp)
  • 1 fresh rosemary sprig (or 1/4 tsp)
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • dash of red chili flakes (optional)
  • 2 tbsp gluten free flour (Bob's Red Mill)

Instructions

  • Set Instant Pot to saute and add oil.  Generously salt and pepper beef.  Add to pot and brown in batches 4-5 minutes per side. Don't overcrowd the pan or the beef will not brown.
  • Add beef stock and tomato paste and give it a quick stir.  Scrape any bits off bottom of pot.
  • Add all remaining ingredients except flour.  
  • In a small bowl mix flour with 2 tbsp water or beef stock.  Whisk well and add to pot.  Give everything a stir.
  • Set pot to stew / meat setting for 35 minutes. Close lid and steaming vent.
  • When it is done allow pressure to naturally release for at least ten minutes. This will ensure that the meat is not tough and I urge you not to skip this step.  
  • Add salt and pepper to taste.

Notes

WW Smart Points - 6

Nutrition

Calories: 272kcal | Carbohydrates: 10g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 517mg | Potassium: 665mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20.6% | Vitamin C: 9% | Calcium: 3.5% | Iron: 23.5%