Ingredients:

  • 900g (2 lbs) Beef Chuck Roast, cut into 1-inch cubes
  • 1 tbsp (15 ml) Olive Oil or Avocado Oil
  • 1 tsp (5g) Kosher Salt
  • ½ tsp (2g) Freshly Ground Black Pepper
  • 2 tbsp (30g) Unsalted Butter
  • 1 large Yellow Onion (approx. 200g), roughly chopped
  • 2 sticks Celery, diced (approx. 100g)
  • 3 cloves Garlic, minced
  • 200g (7 oz) Mixed Mushrooms (cremini, shiitake), thickly sliced
  • 1 tbsp (15g) Tomato Paste (low-carb variety)
  • 350 ml (1½ cups) High-Quality Beef Stock (low/no sugar)
  • 2 tbsp (30 ml) Worcestershire Sauce (optional)
  • 2 tsp (10 ml) Apple Cider Vinegar
  • 2 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 120 ml (½ cup) Double Cream (Heavy Cream), chilled
  • ¼ tsp (1g) Xanthan Gum (optional, for significant thickening)

Instructions:

  1. Prep the Meat: Pat the beef cubes very dry using kitchen roll. Season thoroughly with kosher salt and black pepper in a small bowl.
  2. Activate Sauté: Set the Instant Pot to the Sauté function (Normal setting). Add the oil and wait until the display reads Hot.
  3. Sear the Beef: Sear the beef in batches, ensuring the pot is not overcrowded, for 2-3 minutes per side until deeply browned. Remove seared meat and set aside.
  4. Sauté Aromatics: Add the butter to the pot. Once melted, add the onion and celery. Sauté for 4-5 minutes until softened. Add the garlic and mushrooms and cook for another 3 minutes until the mushrooms begin to brown.
  5. Add Umami and Deglaze: Stir in the tomato paste and cook for 1 minute. Pour in the apple cider vinegar and half of the beef stock. Use a silicone spatula to scrape up all the browned bits from the bottom of the pot (this is crucial to prevent a 'Burn' warning).
  6. Load the Pot: Return the seared beef to the Instant Pot. Add the remaining beef stock, Worcestershire sauce, thyme sprigs, and bay leaf. Ensure the liquid level is below the Max Fill line.
  7. Pressure Cook: Secure the lid and ensure the vent is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' setting (High Pressure) for 35 minutes.
  8. Release Pressure: Once cooking is complete, allow a Natural Pressure Release (NPR) for 10 minutes. Manually release any remaining pressure by carefully switching the valve to 'Venting.'
  9. Remove Solids: Carefully remove the lid. Discard the thyme sprigs and bay leaf.
  10. Thicken (Keto Style): Switch the Instant Pot back to the 'Sauté' setting (Low). In a separate cup, whisk the chilled double cream with the optional Xanthan gum until combined. Slowly pour the cream mixture into the stew, stirring constantly. Simmer gently for 2–3 minutes until the sauce coats the back of a spoon.
  11. Final Check: Taste the stew and adjust seasoning (salt and pepper) as needed. Rest for 5 minutes before serving over cauliflower mash or keto biscuits.