Beef stew conjures up thoughts of mom’s or grandma’s kitchen, which is why they’re so popular!
We all crave that feeling of comfort that a hot, flavorful bowl of delicious brings. Stew is the ultimate comfort food: using a slice of crusty bread to soak up the leftover gravy… yum! I’m salivating a bit just thinking about this…
There are a couple star ingredients in this beef stew that I want to get into.
Artichoke hearts are a delicious, easy addition to the traditional beef stew recipe. They add variety in texture and provide a twist of flavor.
Parsley is usually thought of as a garnish, but it helps with digestion and kidney health. It’s an emmenagogue that helps with menstrual flow. Plus, it adds a bit of freshness to all the cooked goodness happening in your bowl.
The best part about this beef stew is the super short cook time! You can use your InstantPot to get the same result as if you were cooking beef stew all day at home!
This recipe is part of our ‘Moon Stew’ collection.
Moon Stew, noun, a heartwarming meal-in-a-bowl that has nutrients to help with menstruation. Moon Stews are easy to make ahead to have at the ready for your menstrual time
So make up a batch (or double batch!) of this recipe to have at-the-ready for your next period.
- 1 Tbsp ghee, or coconut oil or avocado oil
- 1 lb. beef shoulder, cubed into 1" pieces
- 4 tomatoes, diced
- 3 green onions, minced
- 2 medium zucchini, diced
- 2 carrots, peeled and diced
- 1 tsp sea salt
- fresh ground pepper to taste
- 1 can artichoke hearts, drained, 1 cup liquid reserved
- 1 cup fresh parsley, de-stemmed and minced
- Add the cooking fat to a slow cooker (or Instapot) and add the cubed beef, carrots, tomatoes, zucchini, green onion, salt and pepper.
- Add the cup of artichoke water to the slow cooker.
- Cook on low for 4-6 hours (or set to 35 minutes for an Instapot and allow steam to release for 30 minutes)
- Stir in artichoke hearts and fresh parsley
Pin it for an easy weeknight meal!
Photos and Recipe by Sarah Steffens of Savor & Fancy
Sarah Steffens is a Personal Chef based in Los Angeles. She specializes in Paleo, Autoimmune, and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. In addition to cooking for private clients, she also creates recipes and photography for Whole30. She shares recipes and kitchen tips at Savor & Fancy.