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Whole30 Beef and Mashed Potatoes

Tender beef simmered in a rich gravy served over creamy mashed potatoes. A comforting one-pot Whole30 meal.

Prep15 min
Cook35 min
Serves4

Ingredients

  • 2 lbs beef chuck roast, cut into cubes
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 lbs Yukon Gold potatoes, peeled
  • 1/4 cup coconut milk
  • 2 tbsp ghee
  • 1/2 tsp garlic powder
  • Salt to taste

Instructions

  1. Season beef with salt and pepper. Set Instant Pot to Saute, add olive oil, and sear beef in batches until browned.
  2. Add onion and garlic, cook 4 minutes. Stir in tomato paste and cook 1 minute.
  3. Add beef broth, rosemary, and thyme. Return beef to pot.
  4. Secure lid and pressure cook on High for 35 minutes. Allow natural release for 10 minutes.
  5. Meanwhile, boil potatoes until tender. Drain and mash with coconut milk, ghee, garlic powder, and salt.
  6. Serve beef and gravy over mashed potatoes.
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