Paleo Beef Stew


  • 3 Lbs Grass-fed beef steak, cut into chunks (or Bison)
  • Fit Flavor Spice to taste (
  • 2 Tbsp Guee
  • 1/2 Onion, diced
  • 2 Cloves of garlic, minced
  • 2 Tbsp Tomato paste
  • 3/4 Cups Red wine (Zinfandel, Merlot or Cabernet Sauvignon)
  • 3 Cups Beef broth
  • 1 1/2 Cups Carrots, cut into chunks (I used baby carrots to make it easier)
  • 3 Parsnips, peeled and cut into chunks
  • 5 Celery stalks, cut into chunks
  • 2 Cups Mushrooms, chopped
  • 3 Sprigs of fresh thyme (1/2 tsp dried thyme, okay to use)
  • Salt and Pepper to taste


  1. Hit the sauté button on the Instant Pot, sauté grass-fed beef with 1 tbsp ghee butter and fit flavor spices. Cook until browned (You may need to do it in 2 batches).

  2. Set the beef aside.

  3. Add the onion, garlic, 1 tbsp ghee butter and tomato paste. Cook until onions are translucent.

  4. Add the wine and beef broth, bring to a simmer.

  5. Add the beef, carrots, parsnips, celery, mushrooms, and thyme.

  6. Put the lid on the Instant Pot and set to Meat/Stew for 20 minutes.

  7. Let the Instant Pot depressurize naturally & add more salt & pepper!