This recipe involves two things that I am
kind of absolutely obsessed over: Plantains and the Instant Pot. I know I pronounced my love for plantains in my Chewy Plantain Cookie post, and my Instant Pot love in my Rosemary Curried Lamb Rib Stew post, so I won’t get all giddy again here for them. I’ll just say they are both aweeeesome and make my life so much easier!
It finally looks like winter is here, which is such an odd thing to say mid December living in Northern Ontario, Canada. Such weird weather lately. But now that it is completely white out there and we have had not one, but TWO snow days, I would say it’s pretty safe for Christmas to arrive now. I was getting a little worried we were going to have a green Christmas. Not sure why I was so worried, it never happens here, but you never know! There’s a first for everything.
Speaking of firsts, this is the first time I’ve put plantain in stew. Oh my, I can’t believe I’ve been living my life without plantains until this year. I was missing out! Plantains are so versatile, and this stew just proves it. This is an easy recipe. You probably noticed by now that I love simple recipes. This Mama does not have time for a million ingredient recipes. It’s a breeze to throw together and, like magic, it’s ready in under an hour! Serve with AIP Biscuits and you’ll forget you’re even on a restricted diet!
- 2 lbs stewing beef or moose
- 4 tbsp arrowroot
- 2 tsp Himalayan pink salt
- 5 tbsp avocado oil
- 1/2 cup chopped onion
- 6 celery stalks (approx 1.5 cups chopped)
- 6-8 carrots (approx 2 cups chopped)
- 2 green plantains, chopped
- 4 cups of baby spinach
- Parsley for garnish
- 1.5 cups pumpkin purée
- 2 cups bone broth
- 1/2 tsp cloves
- 4 garlic cloves
- Mix together arrowroot and salt, add in beef and mix to coat. I like to shake it up in a ziploc bag.
- Add sauce ingredients to blender and purée until smooth.
- Turn Instant Pot on Sauté feature. Add 4 tbsp of avocado oil and sauté beef till browned on all sides.
- Remove beef and set aside.
- Add another tbsp of avocado oil and sauté onion and celery until softened.
- Mix in beef, carrots, and plantains.
- Pour sauce over top and mix.
- Cook on meat/stew option for 35 minutes.
- Once pressure has been released (naturally or through valve), mix in spinach and wait 5-10
- Serve garnished with parsley.