Sometimes you are looking for a hearty dish that will satisfy a crowd and this one fits the bill.
The protein, fat, and fiber keep it filling and then blend of herbs and spices keep it delicious!!
This is my “go-to” as it is quick in the instant pot, but don’t worry if you don’t have one. You can cook 6-8 hours on low in your slow cooker too!
Try it and please let me know how you like it.
Instant Pot Beef Stew
- 1 tbsp coconut oil
- 2 lbs stewing beef
- 1/2 tsp each sea salt, onion powder and black pepper
- 2 tsp italian seasoning
- 1 onion chopped
- 3-4 cloves garlic minced
- 6 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 1.5 lb bag mini potatoes halved
- 3 carrots diced
- 2 ribs celery diced
- 2 tsp Worcestershire sauce
- 1 bay leaf
- 4 cups beef or vegetable broth
- 2 tbsp fresh parsley chopped to garnish
Place coconut oil, beef, onion and seasonings on the saute function while you are preparing the remaining ingredients.
Add remaining ingredients as they are ready (except the parsley) and stir to combine.
Cover and seal with the lid, close the vent and set to high pressure for 20 minutes.
After the 20 minutes allow the pressure to release naturally for a minimum of 15 minutes (can be longer) before adjusting the valve.
When open, discard bay leaf, adjust seasonings to your liking and serve with a green salad or green vegetables. Enjoy!