This Paleo and Whole30 curry beef stew is real good, and we've provided you instructions to make it in either the Instant Pot or slow cooker! It's packed with comfort foods like potatoes, savory curry flavors, gut healing bone broth and creamy coconut milk.
To make the seasoning, mix the seasoning ingredients together in a small bowl. Mix the cubed stew meat with the seasoning mix to coat and set aside.
Prep onion, bell pepper and thyme as noted.
Press the "Saute" button on the instant pot and add in the avocado oil. Once hot, add in the seasoned cubed beef and spread it out as evenly as possible. Cook, stirring occasionally, until the beef is browned on all sides, about 7-8 minutes. Press the "off/keep warm" button on the instant pot.
Add in all of the remaining ingredients (except salt and pepper) and give everything a good stir. Place the lid on the instant pot and close the pressure valve. Press the "soup" button.
Allow the cooking cycle to complete and then quick release the pressure.
Open the lid when safe to do so and use a potato masher to break up the potatoes until they are made into small chunks. Taste and season with additional salt and pepper as desired. Spoon into bowls and serve.
For the Slow Cooker:
Follow steps 1 & 2 above to prep the seasoning and veggies.
Heat a large skillet over medium heat and add in the avocado oil. Once hot, add in the seasoned cubed beef and spread it out as evenly as possible. Cook, stirring occasionally, until the beef is browned on all sides, about 5-6 minutes. Transfer the beef to your slow cooker.
Add in all of the remaining ingredients (except salt and pepper) and give everything a good stir.
Cook on low for 8 hours or on high for 4 hours (low is better to keep the beef soft and tender).
When the stew is cooked, remove the lid and use a potato masher to break up the potatoes until they are made into small chunks. Taste and season with additional salt and pepper as desired. Spoon into bowls and serve.