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Instant Pot Beef Bourguignon {AIP/Paleo}

I’m just starting to venture into using the pressure cooker setting on my Instant Pot, but each and every time I do, I am overwhelmed with the deliciousness that prevails.

This past Friday night while my daughter was on a play date, I really fancied Beef Stew, and I had some Stew Meat in the fridge and some bacon, some veggies and I thought that was the route I would go, until my eye landed on a bottle of Red Wine that a friend had opened while visiting recently and I was reminded of a recipe that my Mum used to make when I was a child that would fill the house with a rich aroma that warmed you just on inhalation!

Alcohol is not AIP Compliant but when it is cooked, the alcohol is burned off, so waste not want not, I decided craft an AIP Compliant Beef Bourguignon Recipe… as my ode to Julia Child!

As the aroma started to fill the house, I actually started salivating, pleased that I only had to wait 30 minutes for dinner to be ready… and boy was I rewarded.

Instant Pot Beef Bourguignon {AIP/Paleo}
Print Recipe
Hearty, tender beef in a red wine sauce
Servings Prep Time
4 20 Minutes
Cook Time
50 Minutes
Servings Prep Time
4 20 Minutes
Cook Time
50 Minutes
Instant Pot Beef Bourguignon {AIP/Paleo}
Print Recipe
Hearty, tender beef in a red wine sauce
Servings Prep Time
4 20 Minutes
Cook Time
50 Minutes
Servings Prep Time
4 20 Minutes
Cook Time
50 Minutes
Ingredients
Servings:
Instructions
  1. Switch Instant Pot to Browning Setting. Add one tbsp of Oil and warm
  2. Pat Dry Beef and Season and then saute in batches to give them room in the Instant Pot to brown. Set aside.
  3. Slice Bacon into thin strips and brown with onions
  4. Add Back Beef and then add all remaining ingredients
  5. Switch Instant Pot to High Pressure Setting and Set to 30 Minutes.
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Roasted Root Veggies {AIP/Paleo}

Coming from England, Roast Potatoes and Roast Parsnips were a staple food served on a Sunday, however of late I’m roasting any and every vegetable I can find, because I love the roasted caramelized flavors that result.

As I have my food delivered by an Organic CSA namely https://www.freshpicks.com/ I have seasonable vegetables on hand, and at this time of year that means  Roasted Root Veggies, and plenty of them.  Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find… OK well they aren’t but look at your Organic Food Section in your grocery store and you will find the IN SEASON vegetables, look around the rest of the produce and you will find imports from other countries…

In this recipe we will use Beets, Turnips, Rutabagas (or swede in European Countries), Sweet Potatoes and Parsnips, and learn what they have to offer in taste and versatility. Note that for AIP Compliance we do not use Potatoes as they are from the Nightshade Family.  But if you have no issues with Nightshades then you can certainly add them into the mix!

Note that Sweet Potatoes & Turnips should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week.

Roasted Root Veggies {AIP/Paleo}
Print Recipe
Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find and DELICIOUS WHEN ROASTED
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Roasted Root Veggies {AIP/Paleo}
Print Recipe
Root Vegetables (with the exception of Potatoes & Carrots) are some of the most overlooked and under appreciated vegetables and they are inexpensive and available during the winter when other fresh vegetables are hard to find and DELICIOUS WHEN ROASTED
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Servings Prep Time
12 People 30 Minutes
Cook Time
1 Hr
Ingredients
Servings: People
Instructions
  1. Preheat to 400°. Peel all ingredients & cut into 1-inch pieces.
  2. Place in a single layer in a large roasting pan (I typically use disposable foil tins as I don't have the time or patience to clean the pan afterwards)
  3. Bake 30 minutes, stirring halfway through. Add garlic
  4. Bake to a total time of 1hr or until vegetables are tender and edges are starting to caramelize, stirring at 15-minute intervals.
  5. These vegetables are wonder the next day so I encourage you not to reduce the recipe for less people but to use them for leftovers the next day!
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