Instant Pot Beef and Turnip Stew with Rosemary
Hearty beef stew slow-simmered with turnips and fresh rosemary in an Instant Pot for a rich, low-carb comfort meal. This american-inspired keto (low carb) ready in about 70 minutes pairs beef chuck, cut into 1-inch cubes, turnips, peeled and diced, beef bone broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 cups turnips, peeled and diced
- 4 cups beef bone broth
- 1 large yellow onion, chopped
- 1 medium carrot, diced
- 4 cloves garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tbsp red wine vinegar
Instructions
- Step 1: Turn Instant Pot to sauté mode and heat 3 tbsp olive oil. Add 1 large chopped yellow onion and 1 medium diced carrot; cook for 5 minutes until softened.
- Step 2: Add 4 minced garlic cloves and 2 tbsp tomato paste; stir and cook for 2 minutes until fragrant.
- Step 3: Add 1.5 lbs beef chuck cubes to brown, stirring for 5 minutes until edges are seared.
- Step 4: Pour in 4 cups beef bone broth, 2 cups diced turnips, 2 tbsp chopped rosemary, 1.5 tsp salt, and 1 tsp black pepper. Stir to combine.
- Step 5: Seal Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes before quick release.
- Step 6: Stir in 1 tbsp red wine vinegar to brighten flavors. Adjust seasoning and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Beef and Turnip Stew with Rosemary take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Beef and Turnip Stew with Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep turnips, peeled and diced from drying out.
Can I substitute ingredients in Instant Pot Beef and Turnip Stew with Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Beef and Turnip Stew with Rosemary for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Instant Pot Beef and Turnip Stew with Rosemary low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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