Can I Use Tapioca Flour to Make Beef Stew

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Last Updated on July 24, 2020

Our family recently returned from a 10-day trip to Florida to visit family. I grew up in Florida, so I was used to the heat and humidity, but then I left and my body just cannot handle it anymore. While it was great seeing my family again, I was so glad to come back home to the chilly, dry air of Colorado. And to make things even better, the night we returned we got our first snow! I was seriously so excited. While it wasn't a ton (maybe 3-4 inches and it was nearly gone the next day), it still made me happy. I was worried we would miss the first snow while we were out of town, but Colorado loved me enough to wait.

Also, our Easter Egger chicken, Tiger, started laying while we were gone. I was really looking forward to her eggs because I knew they would be either blue or green, and she did not disappoint. I probably take too many pictures of eggs (you can see them over on my Instagram account), but I don't think it will ever get any less exciting.

So now that it's officially not Fall here anymore, and the temperatures have dropped and snow has fallen, it's time to break out the winter recipes.

This stew uses Otto's Cassava Flour to coat the beef and give the stew a thicker consistency. If you haven't heard of cassava flour yet, or have but you're not really sure what it is, you definitely need to try it out. It's the closest thing to wheat flour you can get in a cup-for-cup (by weight) grain-free replacement. I've done a lot of experimenting with it, and have a wonderful cake recipe in the works to celebrate my impending birthday. I've also been experimenting with yeast bread using cassava flour, but up here at 6,000 ft elevation, the yeast bread trials have been a little less successful.

The trick to this beef stew is cutting everything bite-size. Literally bite-size. Not normal bite-size but baby bite-size. It lets you get lots of stuff on your spoon and makes chewing worlds easier, especially for kids. Larger chunks of meat tend to be tougher to chew, which makes the kids not want dinner. Cutting small all but eliminates this.

The other trick to this stew is using the Instant Pot. This thing has been a lifesaver for me. Since moving to the new house, we've been working on house projects (inside and out) nonstop. In addition to my full-time job and the responsibilities (read: insanity) that comes with being a mother of 3, I've been slacking in the dinner department.

The Instant Pot lets me forget to make dinner until 4pm, then throw everything in the pot and have dinner on the table by 6pm. Soups and stew that normally take 8 hours in the crockpot are done in less than an hour in the Instant Pot. I know there is a slew of other uses for it, I just haven't gotten past the excitement of fast soups yet.

BUT, even if you don't have an Instant Pot (yet), you can still make this in the slow cooker, it just takes about 5-7 hours longer. But still absolutely worth the wait.

Ingredients

• 2 1/2 lbs Beef Stew Meat
• Scant 1/4 cup Otto's Cassava Flour
• 1/2 tsp Sea Salt
• 1/2 tsp Ground Black Pepper
• 4 Tbsp Fat of Choice, olive oil, avocado oil, ghee, bacon fat, lard, etc, divided
• 1 large Yellow Onion, diced
• 3 large Carrots, sliced
• 4 stalks Celery, diced
• 2 cloves Garlic, minced
• Approx 8 Red Potatoes, no need to peel, diced small
• 1 Bay Leaf
• 1 tsp Smoked Paprika
• 1 1/2 tsp Dried Parsley
• 1 tsp Dried Oregano
• 1/8 tsp Ground Mustard
• 1/8 tsp Ground Ginger
• 2 tsp Apple Cider Vinegar
• 1 1/2 cups Beef Broth, we use Pacific brand, or Vegetable Broth in a pinch

Instructions

1. In a small bowl, combine the Otto's Cassava Flour, salt, and pepper. Stir to combine, and set aside.
2. Cut the stew meat into small pieces, about 1/2". It takes a bit of extra effort to cut them this small, but it is absolutely worth it, I promise. Using kitchen shears instead of a knife makes the job much easier and faster. Place the diced stew meat in a large bowl.
3. Evenly pour the flour mixture over the meat and gently stir to coat all the meat pieces as evenly as possible.

Instant Pot Directions

1. On the Instant Pot, press the "Saute" button and wait until the screen reads "HOT". Add 2 Tbsp of the cooking fat, then add the flour coated meat, stirring occasionally to brown all pieces, about 5 minutes. Don't cook all the way through, just brown. Some pink will still be visible, that's good.
2. While the meat is browning, chop the carrots, celery, onion, and garlic.
3. Remove the barely browned meat from the Instant Pot, add the remaining 2 Tbsp cooking fat, then add the diced veggies (not the potatoes). Stir occasionally until crisp tender, about 5 minutes.
4. While the veggies are sauteing, chop the potatoes.
5. Add the potatoes and browned beef to the Instant Pot, then add remaining ingredients. Stir to combine and mix everything.
6. Put the lid on the Instant Pot, turning to lock it. Make sure the Steam Release is in the 'Sealing' position. Press the 'Cancel' button to turn off the Saute function, and press the 'Meat/Stew' button. The Instant Pot will turn on automatically.
7. Remove the bay leaf before serving. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Slow Cooker Option

1. If you don't have an Instant Pot or pressure cooker, you can still make this in a slow cooker.
2. In a large skillet over medium-high heat, add 2 Tbsp of the cooking fat, then add the flour coated meat, stirring occasionally to brown all pieces, about 5 minutes. Don't cook all the way through, just brown. Some pink will still be visible, that's good.
3. While the meat is browning, chop the carrots, celery, onion, and garlic.
4. Remove the barely browned meat from the skillet, add the remaining 2 Tbsp cooking fat, then add the diced veggies (not the potatoes). Stir occasionally until crisp tender, about 5 minutes.
5. While the veggies are sauteing, chop the potatoes.
6. Add the potatoes, veggies, and browned beef to the slow cooker, then add remaining ingredients. Stir to combine and mix everything.
7. Cook on LOW for 8 hours or on HIGH for 4 hours.
8. Remove the bay leaf before serving. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Notes

• Cook Time does not include the time it takes for the Instant Pot to come to pressure or to depressurize. Those times vary on location and elevation (it will take slightly longer at higher altitudes).

Nutrition Information

Yield 8
Amount Per Serving Calories 501 Total Fat 17g Saturated Fat 7g Unsaturated Fat 0g Cholesterol 125mg Sodium 489mg Carbohydrates 42g Fiber 5g Sugar 5g Protein 43g

Nutrition is calculated by a third party and may not be 100% accurate

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Source: https://www.ourpaleolife.com/instant-pot-beef-stew-w-ottos-cassava-flour/

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