Want in on a beef stew recipe different than most?
You can make this stew in your slow cooker, Instapot or by stovetop…which will you choose?! I am partial to my Instapot but have used all three methods and am happy with each.
BEEF STEW IN ARTICHOKE BROTH (serves 4)
1 Tbs. of cooking fat such as ghee, coconut oil or avocado oil
1 lb. of organic, grass-fed beef shoulder, cubed in 1″ pieces
2 carrots, peeled and dice
2 medium zucchini, diced
3 whole scallions, minced
4 tomatoes, diced (omit for AIP)
1 can of artichoke hearts (reserve liquid to use as broth)
1 tsp. of sea salt
Dash of white pepper (omit for AIP)
1 cup of fresh Italian parsley, minced, added just before serving
Add 1 Tbs. of cooking fat to a slow cooker, Instapot or medium saucepan.
Add all ingredients except artichoke hearts and parsley to your pot (do add the artichoke heart liquid though)
Slow cooker instructions: cook on low for 4-6 hours.
Instapot instructions: cook on manual (sealed) for 20 minutes, then allow steam to release naturally for another 20-30 minutes.
Stovetop instructions: simmer on low heat with a lid for 30-45 minutes.
Optional: you can brown the meat (this locks in flavor and juices) first for any of these cooking methods.
Once done, stir in artichoke hearts and fresh parsley.
Add more sea salt if desired.
This stew is warming and uniquely flavored, it makes a great meal anytime of day.