Bill's Beef Stew
January 10, 2020 • 0 comments
Hearty Comfort Food For Those Cold Winter Months
- Prep Time:
- Cook Time:
Ingredients
- (1 to 1-1/2 Pounds) Beef Stew Meat
- (1 Cup) Onion
- (1-1/2 Cups) Carrots
- (3 Stalks) Celery
- (1 Cup) Mushrooms
- (6-8 Potatoes) Mini Potatoes
- (3 Cloves) Garlic - Minced
- (2 Tablespoons) Olive Oil
- (1 Cup) Frozen Mixed Vegetables
- Parsley
- (1 Teaspoon) Red Pepper Flakes (Optional)
- (2 Tablespoons) Potato Starch
- Salt & Pepper
- (4-6 Cups) Beef Bone Broth
- (8 Ounces) Tomato Paste
Directions
- Turn On Instant Pot to Saute Mode.
- Add Olive Oil.
- Add Salt & Pepper to Beef Stew Meat. When Instant Pot says Hot add the Beef Stew Meat and Brown.
- Remove Beef Stew Meat and Set Aside.
- Add Sliced Mushrooms and Saute Till Soft.
- Add Chopped Onions and Saute Till Translucent.
- Add Minced Garlic and Saute for an Additional Minute.
- Add Sliced Celery and Carrots and Saute for a Few Minutes.
- Add Potatoes and the Browned Meat to the Instant Pot.
- Add the Bone Broth.
- Add Herbs de Provence.
- Add Red Pepper Flakes (Optional).
- Close the Lid and Make Sure Vent is Sealed. Press Manual to Cook on High Pressure for 15 Minutes.
- When Time Runs Down Turn Off Instant Pot and Do a Quick Release.
- Open Lid and Add Orzo.
- Close the Lid and Make Sure Vent is Sealed. Press Manual to Cook on High Pressure for 5 Minutes.
- Turn Off Instant Pot and Do A Quick Release.
- Open Lid and Add Tomato Paste and Frozen Vegetables. Mix Well.
- Turn Instant Pot Back Onto Saute Mode.
- Add Potato Starch and Water Slurry and Heat Until Thickened.
- Season With Salt & Pepper to Taste. Garnish With Parsley. Enjoy Responsibly!!!
