SC/IP Beef Stew

Prep: 15 min 

Cook: IP: 30 min, SC: 8-9 hours 

Makes: 8 servings 

Calories: 415 g/serv

• Protein: 30g, (29%)
• Carb: 36g, (34%)
• Fat: 17g, (37%)

Ingredients 

• 2 lbs beef chuck roast, cut into chunks
• 2 Tbs cooking oil or fat
• 1 yellow onion, diced
• 1 lb red potatoes (about 9), cut into 1-2" cubes
• 3 medium carrot sticks, chopped
• 4 celery sticks, chopped
• 1 Tbs garlic, minced
• 1 (6-oz) can tomato paste
• 4 cups (1 quart) beef bone broth
• 1 tsp dried thyme
• 1 tsp Italian seasoning
• salt and pepper, to taste

Instructions 

1. Select saute on the pressure cooked. Add in 1 Tbs cooking oil. Season beef cubes with salt and pepper. Place the beef chunks into the pot and sear each side for a few minutes (this might need to be done in 2 batches to ensure even coating. 
2. Add in the onion, potatoes, celery, carrots, garlic, tomato paste, and bone broth. Sprinkle the thyme and italian seasonings on top and stir all together.
3. Lock the lid into place and make sure the valve is set on “seal.”
4. Cook on high pressure for 30 minutes
5. Allow for a 10-minute nautral release before flipping the valve to the “vent” position to release the remaining pressure.
6. When opening the pressure cooker lid after the release, always be sure to open away from your face. 
7. Dish up and serve!

Additional cooking method: 

1. Sear beef chunks in a skillet to brown, 2-3 minutes per side.
2. Put all ingredients in a crockpot and cook on low for 8-9 hours or until meat is tender.