Hope week 1 for everyone doing the nutrition challenge is so far a success! Rely on your partner to keep you accountable and hold you strong!

Also keep in mind that if you come on Saturday for the open, you’re allowed to eat whatever you want! So that should give you an even better reason to want to show up, nothing better than some delicious food! Hope to see you here tomorrow! 1st heat starts at 8 am!

Open workout 20.2 will begin Saturday. First heat is at 8 am. We will have breakfast! Sign up for food and the heat sheet! Hope to see you there!


Easy Sunday Beef Stew is one of those happy kitchen accidents that turn out to be favorite tried-and-true recipes.

beef stew and carrots in a wooden bowl being held in a hand

So many people ask me, “Steph, what do you and Z eat on a daily basis?”

Sometimes, it’s all I can do to fry up some ground beef, chuck on some random spice blend, and serve it with slices of raw vegetables.

Other times, it’s the recipes you see here on the blog. In other words, we eat what I write about. Simple. And Easy Sunday Beef Stew is no exception.

I often meal prep on the weekend, and I started making this stew on Sunday afternoons, hence the name. It sorta stuck.

Can You Make Beef Stew in a Crock Pot?

It may sound like a great winter-time recipe, but believe it or not, this one is a favorite of mine in warm weather. That’s because it makes use of the Instant Pot.

I haven’t come up with an official slow cooker adaptation for this recipe yet, but you’d probably be fine if you do the following:

  • Increase the bone broth to 2 cups.
  • Increase the cooking time to 5-6 hours on low.

How to Make Beef Stew in the Instant Pot

So, back to the Instant Pot. It’s perfect for summer cooking because it doesn’t heat up the kitchen like the oven does. We have a fabulous antique oven from the 40s – Big Betty, I call her – that’s a total workhorse…

…but she also makes the whole house about a bajillion degrees in the warmer months when she’s running.

The Instant Pot is a savior, too, for getting a hearty dinner like this on the table in 30 minutes of cooking time. Or, you can set it before you leave for work and let it cook. It’ll keep warm for up to 9 hours.

Easy Sunday Beef Stew really is easy. Promise.

It’s one of those recipes that came about by chance: I had stew beef on hand but no idea what I was gonna do with it. After a quick rummage around the fridge and pantry, this is what resulted.

The stew beef gets so tender in the Instant Pot, and the root veggies – carrots and parsnips – give it a hearty feel. I cut the veggies into big chunks so they don’t get mushy.

How to Modify this Beef Stew Recipe

Can’t find parsnips? Or don’t like them? (You’re weird. j/k) You could use white potatoes, turnip, or sweet potatoes instead.

If you wanna get fancy, you could brown the meat first, but honestly, most of the time I don’t bother. It still comes out delish.

Diced tomatoes give the broth some depth of flavor along with smoked paprika and rosemary. I use dried because I usually have that on hand. (For some reason, rosemary is one herb I can’t seem to keep alive in my herb garden!)

Can You Freeze Beef Stew?

The other great part about my Easy Sunday Beef Stew recipe is that it freezes really well. If you’re stockpiling your freezer reserves, this one works great.

It also makes a great food-gift for new parents, folks recovering from surgery, etc…

…because sometimes the kindest thing is to provide someone with a hot, hearty meal.

Easy Sunday Stew Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Beef Stew in under an hour? It’s not impossible when you have an Instant Pot and a few amazing ingredients. It’s paleo, gluten-free, and Whole30 friendly. See how!


  • 1.5 lb beef stew meat
  • 2 carrots large, roughly chopped
  • 2 parsnips large, roughly chopped
  • 1 onion medium, chopped
  • 14 oz fire-roasted diced tomatoes 1 can
  • 2 tsp sea salt
  • 2 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1/2 cup chicken broth
  • Black pepper to taste


  1. Add the stew beef, carrots*, parsnips*, onion, diced tomatoes, salt, rosemary, smoked paprika, and chicken broth to your Instant Pot. Stir all the ingredients to combine.
  2. Place the lid on the Instant Pot, and close the valve. Set the timer to 30 minutes on Manual.
  3. After the time is up, allow the pressure to release naturally for 15 to 20 minutes for best results. (Quick releasing the pressure can cause the meat to toughen up.)
  4. Adjust the seasoning with salt and black pepper. Serve immediately, refrigerate for up to 5 days, or freeze for up to 3 months.

Recipe Notes

*I rough chop my carrots and parsnips so they don’t turn to mush in the Instant Pot. Ex: cut a medium-sized carrot into 3 or 4 chunks.

**Crock pot modifications:

  • Increase the bone broth to 2 cups.
  • Increase the cooking time to 5-6 hours on low.

FRIDAY 10.18.19

A. “Shut Up”
32 EMOM:
1) 15/12 Calorie Bike
2) 200m Run
3) 15 Burpees
4) Rest