With cold weather currently sweeping through a majority of the country, there is no time like the present for warming meals. Some of our favorites are chilis, stews, and soups. August 2020 Featured Chef Stacey Venancio has the perfect recipe to enjoy during this cozy time. Follow along with her Paleo AIP Instant Pot Russian Beet Stew Recipe below.
“This Russian beet stew is the perfect AIP substitute for tomato soup! I didn’t set out to make a tomato soup, but that’s what it tastes like to me- either way, it’s delicious!!”
Paleo AIP Instant Pot Russian Beet Stew
Recipe By: Stacey Venancio | Real World AIP
USWM Shopping List: Grass-Fed Brisket
- 1 lb beef stew meat chunks or slices. I buy this grass-fed brisket from US Wellness for only $8.18/lb (Price as of August 2019.)
- 2 T good quality Extra Virgin Olive Oil like this one.
- 1 medium onion, chopped
- 3 stalks celery or 1/2 small celery root, chopped
- 4 carrots, chopped
- 3 cloves garlic, minced
- 1 1/2 lbs beets, rinsed, peeled and chopped
- 1 lb peeled and chopped hannah yam, white sweet potato or very green unripe banana (unripe bananas make the best potato substitute! Learn more here!)
- 1/2 head of cabbage, shredded
- 1 T salt
- 2 Tamarind paste. If you are using tamarind powder, reduce to 1 1/2 tsp.
- 2 T balsamic vinegar
- 2 T apple cider vinegar or red wine vinegar
- 1/2 bunch fresh dill, minced
- 8 cups broth
- AIP Sour Cream (opt.)
- Press the saute button on the instant pot.
- Saute the beef in the oil in small batches (if you add too much to the pot at once, it all releases too much liquid and the beef ends up steaming instead of browning.) I do 1 lb in 4 little batches.
- Add the chopped onion, celery, carrots and garlic.
- Saute, stirring occasionally, until vegetables are soft. Add in a splash of the broth a little at a time if the veggies start to brown too much. (See video for example.)
- Add the beets and yam, sweet potato or green banana to the pot along with the salt, browned beef and balsamic.
- Use the broth to dilute and break up the tamarind paste and then add all of the broth and tamarind to the pot as well.
- Set the Instant Pot to Manual 45 minutes.
- When 45 minutes is up, quick release and add the cabbage.
- Set to manual 1 minute.
- Quick release.
- Stir in the apple cider vinegar or red wine vinegar.
- Stir in the dill.
- Serve topped with AIP Sour Cream. This is optional but SO delicious, tangy and creamy. You could also use unsweetened coconut yogurt or even a small splash of coconut cream with a bit of lemon juice instead.
Notes: You also can omit the apple cider or red wine vinegar, dill and sour cream and use just like tomato soup!
Follow along with other delicious recipes on the Discover Blog.
Stacey Venancio is on a mission to make the world a healthier, happier place through food, fitness, and mindset inspiration. She is a full-time ACE Certified Personal Trainer as well as an ACE Certified Health Coach. Through her blog, Real World AIP, Stacey shares delicious AIP recipes and inspiration to achieve a better quality of life.