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Paleo Beef Stew Freezer Meal

From freezer to Instant Pot, this Paleo Beef Stew is simple, delicious and healthy!
Course Main Course
Cuisine American
Keyword gluten free, instant pot, paleo, whole 30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 249kcal
Author Sara

Ingredients

  • 1.5 lbs Stew Beef
  • 3 Carrots peeled and chopped
  • 3 stalks Celery chopped
  • 1 Yellow Onion sliced
  • 2 cloves Garlic minced
  • 2 Tbls Tomato Paste
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1/2 tsp Dried Oregano
  • 1 sprig Rosemary
  • 2 Bay Leaves
  • 2 cups Beef Broth
  • 1.5 lb Red Potatoes quartered

Instructions

Instant Pot

  • Place all of the ingredients except the broth and potatoes into a freezer bag and try to get all the air out. Seal tightly and place in the freezer
  • When ready to make the stew, take the bag out of the freezer and place contents into the Instant Pot. Add in the broth and seal the lid. Close the steam valve and set to manual pressure mode at 20 minutes
  • When done, release the steam and add in the potatoes. Seal the lid and set for 3 minutes. When timer goes off. Let manual release for 2 minutes and then quick release. Remove the rosemary and bay leaves and discard
  • Beef should be tender and cooked through. Taste for seasoning and add salt and pepper as needed

Slow Cooker

  • Place all of the ingredients expect the broth and potatoes into a freezer bag and try to get all the air out. Seal tightly and place in the freezer. 
  • Remove the bag out of the freezer the night before to thaw in the fridge.
  • Place the thawed contents in the slow cooker, add in the broth and potaotes and cook on low for 4-5 hours and on high for 2-3 hours

Nutrition

Calories: 249kcal | Carbohydrates: 18g | Protein: 28g | Fat: 6g | Fiber: 3g