This dish is an absolute favorite in our house it's based off of a delightful French dish, Beef Daube Provencal, but you can just "chuck" it up to beef stew. ;)
In addition to the radishes, I like to serve this over green beans, broccoli or cauliflower.
Please note that you can use anywhere from a 2-3lb boneless chuck roast here, keep in mind the amount of fat you'll need to trim and how hearty your eaters are!
What you'll need:
Avocado Oil (as needed)
1 (2-3lb) boneless chuck roast, trimmed and cut into 2-inch cubes (give or take)
Sea Salt and fresh ground Pepper to taste
12 garlic cloves (smashed)
1/3 c. thinly sliced or diced sweet yellow onion
3/4 C. red wine
1/2-1 C. Beef Broth (Use the higher amount if you want some broth to dip your low carb bread in)
1 (14.5 ounce) can fire roasted diced tomatoes
1 Tbsp. tomato paste
1 1/2 tsp. dried rosemary, ground up in your hand (you can use fresh herbs as well if you have them)
1 1/2 tsp. dried thyme, ground up in your hand
Dash of cloves
1 bay leaf
**Dash of cayenne pepper for kick if desired
Additional:
4-5 small turnips, peeled and cubed.
Veggie of choice: green beans, broccoli, cauliflower or carrots (or a mix)
Pinch of salt, pepper, dried rosemary, thyme and garlic powder
Pat your meat chunks with a paper towel to "dry"...sprinkle liberally on both sides with salt and pepper.
Heat a cast iron skillet to med-high with a little coating of Avocado Oil. In batches, to allow space, sear the meat chunks on all sides, to create a nice deep crusting. Remove them to the pot of your Instant Pot. Once all the meat has been nicely browned, add smashed garlic to the skillet, stir constantly until slightly golden and fragrant, remove garlic and set it atop the meat. Add sliced onions to the cast iron pot and stir just a few seconds. Pour in the wine and simmer, scraping up the browned bits, reducing wine for just 1-2 minutes. Pour this hot wine/onion mixture over the meat in your Instant Pot.
To your meat, add broth, diced tomatoes, tomato paste and seasonings, stir to combine. Secure lid in place and set to "sealing". Set pot to "meat/stew" option for 40 minutes.
Once the 40 minute cook time is up, prepare your turnip/veggie mixture as follows. Allow the pot to natural release until your turnip/veggie mix is finished, then release steam. If you're preparing this dish early in the day, it'll keep warm and ready for up to 10 hours in the pot! All you'll have to do is prepare the turnips/veggie mixture.
Heat that cast iron skillet up with a touch of Avocado Oil, add turnips and seasonings, stir fry for a few minutes, add in other veggie of choice. Stir fry for a couple of minutes. Cover pan and reduce heat to med/low to steam for about 2-3 minutes. Remove lid, turn heat up to medium and stir fry until desired crispness in veggies.
Place veggies in bowl, top with that delicious meat and some broth. Serve with a nice tasty low carb biscuit!