• 2 lbs flank steak, excess fat removed, cut into 1-2 inch chunks
  • 1 medium onion, thinly sliced
  • 3 medium celery stalks, sliced diagonally in thick pieces
  • 12 medium carrots, sliced diagonally in thick pieces
  • 2 tablespoons small pearl tapioca
  • 1/2 cup no sodium tomato juice
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar


Place ingredients into the Instant Pot. Give ingredients a quick stir to evenly distribute them in the pot, and to make sure that the tapioca, salt, and sugar are incorporated well. Select the stew/meat and high pressure settings. Set time for about 35 minutes. After the time is up, allow 10 minutes before releasing the steam from the pot.
Modification: If you don’t have an Instant Pot, use the oven instead! Preheat oven to 320°F. Place all ingredients into a baking dish, and stir to distribute ingredients evenly in the dish. Cover with aluminum foil and bake for 3-4 hours. If the gravy dries out, add a little water to the gravy to loosen it up before serving.

Serving Size: 1/12 of the recipe
Makes 12 servings (about 1/2 cup per serving)


Calories 160
Fat 5.8g
Saturated Fat 2.4g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2.3g
Cholesterol 38mg
Sodium 432mg
Potassium 554mg
Carbohydrate 7.9g
Fiber 10.3g
Sugar 4.8g
Protein 16g

Modified from Pinch of Yum