Ingredients
- 3 Pounds stew beef cut into 2 inch cubes
- 1 Tsp Xanthan Gum
- 1 1/2 Tsp onion powder
- 1 1/2 Tsp garlic powder
- 3 1/2 Tsp Pink Himalayan Salt
- 1 Tsp Paprika
- 5 Tbs Olive oil
- 1 Vidalia onion cubed
- 7 Cloves garlic crushed
- 2 Cups portobello mushrooms whole
- 1 1/2 Cups Kabocha squash cubed
- 1 Carrot sliced thin
- 1 Red pepper sliced into 1 inch pieces
- 2 Tomatoes diced
- 1 Tbs tomato paste no sugar added
- 2 Stalks celery chopped small
- 2 Cups dry red wine preferably Pinot Noir
- 2 Cups beef stock no sugar added
- 1/4 Tsp curry powder
- 3 Tbs Coconut Aminos
- 1 Tsp black pepper
Instructions
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Using an Insta Pot set to Saute mode setting:
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Place beef in pot and brown beef for 3-5 minutes in the olive oil, remove and set on the side
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Saute onion for 3 minutes stirring constantly and then add beef to insta pot and mix well
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Add crushed garlic, tomato paste, whole portabella mushrooms, tomatoes, all spices and stir for a couple of minutes
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Add kabocha squash, carrot, red pepper and celery and stir again
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Slowly pour in wine and Xanthan Gum and keep stirring
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Add two cups or more of beef stock until liquid is covering over the beef
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Turn off saute mode and manually set timer for 20 minutes
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Serve over a cup of cauliflower rice per serving
