I’m currently on Day 11 of Whole30! I decided a while back that I really wanted to do it because I’d heard that it helps a ton with energy, something I’m always struggling with.
When we got home from Croatia, I just dove right in—no time like the present right?! Plus, we drank soooo much wine while we were there, I think my body needed a bit of detox anyway.
I made a plan for dinners for the whole month and it’s actually been incredibly helpful and made it so much easier. Eating dinners out is a little more complicated, and admittedly, I’m allowing myself wine on the weekends (don’t judge me, or do—I don’t care!).
So, clearly, my Whole30 has not been picture perfect, but as far as the actual eating part goes, I’ve stuck with it! My only “cheat” was a couple of french fries I ate off Owen’s plate—I blame that more on habit, I almost didn’t realize I was doing it, ha!
What I’ve loved is how many amazing dinners we’ve had! These are things that are delicious whether you’re doing Whole30 or not and I’m planning on sharing more in the next couple of weeks.
If you’ve got an Instant Pot—this one needs to be on your menu this week (or weekend!). It’s easy, hearty, filling and freezes well. The leftovers have been great for Whole30 lunches because I just have to reheat it.
I love our Instant Pot, especially now that it’s fall and almost winter. It makes the best, most tender stews and slow-cooked dinners, but much faster than a slow cooker!
I think it’s well worth the cost, which isn’t that much, but we use it several times a month and I’m glad I made the purchase. It also makes perfect rice, which is not happening this month (Whole30), but is my main use for it. This is the exact one we have.
You could also do this in your slow cooker. You would just sauté stuff in a regular pan and add it all to the slow cooker, and I’d guess that you need some more liquid than what I used here.
Whole 30 Beef Stew Recipe
- olive oil
- 1.5-2 lbs. stew meat
- 1/2 white onion
- 3 stalks celery, chopped
- 8oz. sliced mushrooms
- 2 cloves garlic
- 3 Tbsp tomato paste
- 1/2 tsp dried thyme
2 pinches of dried rosemary
- 3 large carrots
- 2 large new potatoes
- 1/2 cup English peas
- 1 cup frozen pearl onions
- 20-24oz. bone broth, I use Bonafide Provisions
- 2 Tbsp arrowroot starch
- Season beef with salt and pepper. Heat Instant Pot on sauté mode. Once hot, add a little bit of oil, and add beef. Do it in two batches to not crowd the pan. Let them cook on two sides for about 4 minutes a side. You want them well-browned!
- Remove beef from pan and set aside when done. Add a little oil if pan is dry. Add chopped onion, celery, mushrooms and garlic and cook for a couple of minutes until tender.
- Add tomato paste and dried herbs and stir to combine. Cook for a minute or two until fragrant. Turn Instant Pot off.
- Add potatoes, carrots and beef back to pot and stir to combine. Add broth to almost cover it—I err on the side of less because very little of the liquid will evaporate. Turn
- Turn Instant Pot to manual and add 35 minutes. Lock and seal the vent and let it go. After 35 minutes, open the vent to manual release for 10 minutes.
- Open the Instant Pot, and add onions, peas and half of the parsley and stir to heat through—about 5 minutes.
- In a small bowl, add the arrowroot starch and slowly pour a small amount of the hot broth into it and stir with a fork until dissolved to create a slurry. Pour this mixture into the broth and stir—this helps thicken the sauce. Season to taste.
- Serve with extra parsley!