In a large mixing bowl add cubed beef, arrowroot powder, and sea salt. Turn beef with a large spoon to coat in the powder. Set aside.
Press the Saute button twice (for the “more or high”setting) and add the olive oil to the inner pot of the Instant Pot.
Once hot, add cubed beef stew meat, and brown on all sides for about 5 minutes or more.
Once the meat has browned, add all the remaining ingredients to the pot and stir to combine. Scrape the bottom of the pot with the spoon to loosen any stuck bits of beef.
Close and secure the Instant Pot lid. Turn the pressure release handle to the Sealing setting. Select the Stew/Meat setting on High Pressure. Press the + or - buttons to set cooking time for 30 minutes.
Once cooking time is complete, use the Natural Release method for 10 minutes and then carefully Quick Release the remaining pressure.
Open the lid, stir the stew and serve.
Stove Top Directions:
In a large mixing bowl add cubed beef, arrowroot powder and sea salt. Turn beef with a large spoon to coat in the powder. Set aside.
In a large stock pot over medium high heat add avocado oil. Once the oil is hot add stew meat and brown on all sides for 6 minutes or more until browned.
Once the meat has browned, scrape the bottom of the pot with a spoon to loosen any stuck bits of meat.
Add all the remaining ingredients to the pot, and stir to combine. Turn up the heat to high and bring the pot to a boil.
Once boiling, lower heat to medium-low or low, cover pot and simmer for 40 minutes.
*all nutritional data are estimates based on the products I used*Yield: 6 servings, Serving size: ¾ cup, Net Carbs per serving: 7g or (6g without the arrowroot powder), Amounts per serving-