I have recently come into a wonderful pattern for Sundays – I don’t cook. And it’s amazing! So why is this called Sunday’s Beef Stoup you ask?
In an effort to make Sunday’s very restful and relaxing, I do more prep on Saturdays. I make a large pot of soup big enough to eat on Saturday night and Sunday. Sometimes we eat it on Sunday for lunch AND dinner if we’re really crazy.
Even further than that, I pull out paper bowls and spoons. I know! It’s awesome. I finish dishes on Saturday and avoid them on Sundays. I step over toys and pretend they aren’t there. I let laundry pile up and do smaller loads through the week instead of the giant pile on a Sunday. I really love my new rhythm and high recommend it!
But why is it called a “stoup” you also ask? You may have already heard this from Rachael Ray, which is where I adopted it from. It’s thinner than a stew but thicker than a soup. This is ideal for post-op weight loss surgery patients! Liquid based meals are not the best for Gastric Sleeve or Bypass patients as you can eat more of a liquid meal and you get hungry sooner. Instead, something thick and protein based such as this Beef Stoup will allow you to feel portion control naturally and will stay with you longer.
Looking for other Instant Pot recipe ideas? Take a look!
Sunday's Beef "Stoup"
Bariatric friendly Instant Pot Recipe for vegetable and beef stoup. Thicker than soup but thinner than stew and low in carbs.
Set pot to saute setting. Add 1 tbsp olive oil. Add squash, green beans and onion. Saute for a few minutes and then set aside.
If using fresh ground beef, add to still heated pot and brown the beef. Drain. Add broth, canned tomatoes and onion soup mix. Stir well until combined. Turn off heat. Add veggies back in. Add almonds. Place lid and close valve to sealed position. Select high pressure for 3 minutes. Allow natural release for 10 minutes then manually release and serve.
If using frozen ground beef: To the pot add broth, 1 can tomatoes and onion soup mix. Stir. Add frozen beef on top. Place lid and set valve to sealing position. Select high pressure for 30 minutes. Let naturally release for 10 minutes then manual release. Open lid and chop ground beef until well crumbled. Add veggies back plus second can of tomatoes and almonds. Replace lid once more, close valve to sealing position. Select high pressure for 3 minutes. Allow natural release for 10 minutes then manually release and serve.
Heat a large stock pot to medium high heat. Add oil and saute veggies (squash, green beans and onions) a few minutes. Remove and set aside. Add ground beef and brown. Drain the beef.
Add veggies back to the stockpot. Add onion soup mix and canned tomatoes. Heat a few minutes. Add chopped almonds. Turn heat to a low simmer for 10-20 minutes. Serve.
This recipe makes 8 servings. Each serving provides an estimated 27 grams protein, 12 grams carbohydrate and 13 grams fat.