Instant Pot Beef and Turnip Stew with Rosemary

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 recipe (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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 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

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Instructions

1. 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.
2. Step 2: Add 4 minced garlic cloves and 2 tbsp tomato paste; stir and cook for 2 minutes until fragrant.
3. Step 3: Add 1.5 lbs beef chuck cubes to brown, stirring for 5 minutes until edges are seared.
4. 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.
5. Step 5: Seal Instant Pot lid and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes before quick release.
6. Step 6: Stir in 1 tbsp red wine vinegar to brighten flavors. Adjust seasoning and serve warm.