Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 cup onion, chopped (one medium onion)
- 1 tablespoon minced garlic (3 cloves)
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and cut into small cubes
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 (28 oz) can petite diced tomatoes
- 1 cup beef broth
- 1 ½ tablespoon cornstarch (omit if paleo/Whole30)
- ¼ cup water
- ¾ cup frozen peas, defrosted
Instructions
- Instant Pot: Sauté beef, onion, and garlic for 10 minutes. Add remaining ingredients (except cornstarch, water, and peas). Pressure cook on High for 8 minutes. Quick release, then thicken with cornstarch slurry if desired. Stir in peas.
- Stovetop: Brown beef, onion, and garlic. Add other ingredients (except cornstarch, water, and peas). Simmer 30 minutes. Thicken with cornstarch slurry if desired, then stir in peas.
- Crockpot: Brown beef, onion, and garlic. Transfer to crockpot with other ingredients (except cornstarch, water, and peas). Cook on Low 6-8 hours or High 4-6 hours. Optional: Thicken with cornstarch slurry in the last hour. Stir in peas before serving.
Notes
- For a thicker stew, use the cornstarch slurry (omit for paleo/Whole30).
- Adjust seasoning to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (stovetop), 8 minutes (Instant Pot), 6-8 hours (Crockpot)
- Category: Main Dish
- Method: Instant Pot, Stovetop, Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg