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We’ve been loving the use of our multicooker (Instant Pot), so I’ve been creating more and more recipes in there, especially for Caleb who goes insane for these hearty meals. We’ve done lots of different recipes but I decided to do a basic Beef Stew with Low Carb ‘Potatoes’, since beef is great for us and chuck and gravy beef are cheap cuts that can make great meals.
Of course, it gave me a chance to make a stew with red radishes which are incredibly amazing as a potato sub in this recipe. They look so much like potatoes and lose all their sharp bite when you cook them like this, it’s incredibly similar to real potatoes!
Although it’s not the instructions I give in the recipe, I find it easier to add the xanthan gum BEFORE cooking, to the liquid sauce before adding back the beef and radishes. It’s much easier to whisk it through this way and it may look too thick but then thins out while it’s cooking to a good consistency.
Unfortunately we do end up with a few slightly burnt ‘bits’ in the stew and on some of the pieces of beef because of the sauce being so thick at the start, but we couldn’t taste it and it’s still so much easier than putting the xanthan at the end I think. Experiment and decide what you like best!
Beef Stew with Low Carb 'Potatoes'
Equipment
- Instant Pot
- Multicooker
- Slow Cooker
- Pressure Cooker
- Crockpot
Ingredients
- 2 kg chuck or gravy beef
- 1 carrot, sliced
- 1 onion, sliced
- 2 celery sticks, celery sticks
- 2 bunches red radishes, trimmed
- 2 cubes garlic paste or 2 tsp minced garlic
- 1 tbsp tomato paste
- 1 cup dry red wine
- 2 cups beef bone broth or 2 cups beef stock
- 1 bay leaf
- 1 sprig fresh rosemary
- 6 sprigs fresh thyme
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp xanthan gum
- salt
- pepper
Instructions
- Heat olive oil over high heat using sauté function on Instant Pot/multicooker or in a pot on the stove. Add beef, season with salt and pepper and brown, then remove and set aside.
- Add butter, garlic and all vegetables except radishes. Sauté until vegetables start to colour and add red wine. Cook until wine is reduced down almost completely and then add in tomato paste, bay leaf, fresh herbs and season with salt and pepper. Mix through.
- Add in beef bone broth and mix to combine and then add back your beef including meat juices. Mix through.
- Top with your radishes and mix to get some of the radishes in the sauce. If using multicooker/Instant Pot, secure the lid and pressure cook for 30 minutes. For the slow cooker do 6-8 hours on low. If doing stovetop, simmer for 1- 1 ½ hours, stirring occasionally to stop the bottom from burning. It’s ready when the sauce has reduced and thickened and the beef is tender.
- For Instant Pot/multicooker or slow cooker, if you want to thicken up your sauce, add in a teaspoon of xanthan gum a tiny sprinkle at a time while whisking constantly.
Notes
Nutrition
Try 1 level teaspoon of ground flaxseed to thicken instead of xanthan gum. Just sprinkle over stew or sauce when cooked and stir in . 1 teasp will thicken 1 1/2 cups of liquid easily , let it thicken for a couple of minutes before adding more flaxseed as it takes a minute or two to thicken, then only add 1/4 teasp at a time or you end up with a solid sauce😂 It does not change the taste of sauces at all.
Thank you Lesley! That’s a great tip for those that want a xanthan gum substitute 🙂