Description
This beef stew with fennel is easy to make, warming and comforting, and probably a hit with all your family members. A perfect lectin-free weeknight dinner.
Ingredients
- 2.5 lbs stew meat, cut into big chunks
- extra virgin olive oil
- 3 onions, chopped
- 1 leek, chopped
- 1 fennel bulb, chopped
- 1 celery rib, chopped
- 1 parsnip, chopped
- 5–6 garlic cloves, smashed and minced
- 1 teaspoon salt
- 1 teaspoon herbs de Provence
- pepper
- 2 cups warm water (or beef stock)
- 1 tablespoon tapioca + cold water
- fresh parsley
- To make a side of millet: 1 cup raw millet + 3 cups water
Instructions
- Prepare the meat, rinse and pat dry.
- Turn your Instant Pot on the sautéing option and generously cover the bottom with extra virgin olive oil. If you use a normal pressure cooker, heat on medium heat.
- Add the onions, leeks, fennel, celery, and parsnip and sauté for about 10-15 minutes, until the vegetables soften up and become fragrant. Stir well a few times.
- After 15 minutes, add the meat to the pot, and the spices, and sauté for about 10 more minutes, stirring so everything combines well.
- Add the two cups of warm/hot water, cover, and set the pressure cooking timer to 40 minutes.
- In the meantime, start preparing the millet. Wash the millet, add to a pot and cover with x3 times more water and a little bit of salt. You need one cup of raw millet for about four servings. Cook on low heat and occasionally stir until all the water is absorbed. It will take about 20 minutes.
- Back to the pressure cooker; once the time is out, let the pressure release naturally, uncover and add the mixture of tapioca and water. Simmer for five minutes until the sauce thickens.
- Finish with chopped parsley.
- Serve the stew with a side of millet and a green salad or steamed broccoli.
Notes
Eat this meal with some steamed broccoli or a big, green salad.
