Instant Pot Keto British Beef Stew With Dumplings
How to Make It
Step 1
Dice the meat into 1-inch cubes if not already pre-diced. Set the instant pot to sauté. Once hot, brown the meat all over but not cooked through. You may need to do this in batches. Once browned, transfer the meat and its juices from the pot into a bowl and set it aside.
Step 2
Slice the onions, garlic, mushrooms, celery and dice the carrot into rounds. Set the Instant Pot to sauté again and melt the beef dripping. Once hot, sauté the onions until translucent then add in the garlic. To deglaze the base, pour in the red wine, balsamic vinegar and tomato paste and scrape the bottom with a wooden spatula. Simmer for 2 minutes.
Step 3
Transfer the beef and its juices back into the pot with the onion mixture. Add in the diced mushrooms, celery and carrot. Pour in the broth, just enough to cover the meat and vegetables. Sprinkle in the thyme, rosemary and bay leaves and give it a stir to combine.
Step 4
Place the lid on the pot and set the valve to ‘sealing’. Pressure cook for 30 minutes. Allow 10 minutes for natural release. While the stew is cooking, prepare the dumplings. Melt the butter in the microwave for 30 seconds. Add the almond flour, coconut flour, psyllium husk and bicarbonate soda to a large bowl. Crack in the egg and season with salt and pepper. Pour in the sour cream and use a whisk to thoroughly combine. The texture will be thick and it should gather into a large ball.
Step 5
Break off small chunks and roll between your palms into small balls approx 20g/0.7oz each. Place on a plate and keep in the fridge to chill until the stew is ready. Chilling beforehand will help keep their shape when boiling.
Step 6
Once the pressure has released, carefully remove the lid and season the stew to taste. You can thicken the stew with arrowroot at this stage if you prefer. To do so, dissolve the arrowroot with 2 teaspoons of cold water in a small bowl. Then add it to the stew stirring continuously until the stew has thickened. You may need to add more adjusting to your preference. Press sauté on the function menu and bring to a gentle simmer. Carefully drop in the dumplings and let cook for 5 minutes or until cooked through.
Step 7
Take a big ladle of the stew and serve it into bowls. Dig deep as the meat and vegetables will have sunk to the bottom while the dumplings float on top. The dumplings are fragile so take care not to disturb them too much in the stew. Place the dumplings on top and garnish with some fresh parsley and ground pepper.
Ingredients
- Beef dripping – 0.5 oz
- Beef For Stewing – 1000 g
- Onion, white, yellow or red, cooked – 0.25 cup
- Garlic – 2 clove
- Tomato paste – 1 tbsp
- Balsamic vinegar – 1 tbsp
- Red wine – 0.33 cup
- Mushrooms, raw – 300 g
- Celery, raw – 1 cup, diced
- Carrots – 2 oz
- Thyme, dried – 1 tsp
- Rosemary, dried – 1 tsp
- Bay Leaf – 2 leaf
- Tap water – 5 cup
- Beef Broth Dry Cubes – 1 cube (6 fl oz prepared)
- Arrowroot Powder/ Starch – 2 tsp
- Almond flour – 0.75 cup
- Coconut flour – 2 tbsp
- Psyllium seeds – 2 tbsp
- Salt – 0.25 tsp
- Baking Soda – 0.5 tsp
- Black pepper, ground – 0.25 tsp
- Sour cream – 0.5 cup
- Butter, unsalted – 1 tbsp
- Raw egg – 1 large