Beef stew is a prefect meal. I just love how the flavors mix together and the meat is tender and moist. Stew is definitely paleo, but it fits into many other eating styles as well. I make stew in the slow cooker from time to time, but prefer the pressure cooker. The pressure cooker is fast and the meat is always tender. Using my homemade broth and marrow bones adds another level of richness to the stew, creating a satisfying meal. If you don’t have any marrow bones, the stew can be prepare without them.
Gather all your vegetables and tubers for the stew. I like to use parsnips, carrots, onions, garlic, mushrooms and sweet potatoes. Peel, cut and dice to the desired size.
The marrow bones. I had some bones from US Wellness that had been cut thin. I put them in a cast iron skillet with some bacon grease and lightly browned them on both sides.
Cut the meat into stew sized chunks. You can brown the stew meat in the skillet too, but I find it doesn’t changed the flavor much.
Stew in the Pressure Cooker – In the bottom of the pot heat some bacon grease (or other favorite cooking fat) and cook the diced onion and garlic until soft. Then add one to two cups of beef broth. Add your spices: salt, pepper, 1 tablespoon oregano and 2 bay leaves. Add the meat, marrow bones and all the vegetables. Give it a bit of a stir if needed.
Lock the lid on the pressure cooker and bring up to high pressure. Cook at high pressure for 16 minutes, then let the pressure release naturally. Remove bay leaves and marrow bones (if the marrow is still in the bones, spoon it out into the stew) and Enjoy.
Stew in the Slow Cooker – Layer your sweet potatoes and root vegetables in the bottom of the crock pot. Add one or two cups of beef broth and your spices. Then add the marrow bones and meat. The stew will seem a little “dry” at first, however, liquid will be drawn out of the tubers and vegetables filling the cooker.
Cook for 8 to 10 hours. Remove marrow bones and bay leaves. Enjoy.