Quick Beef Stew
INGREDIENTS
2lbs beef chuck roast, cut into chunks
2 Tbsp olive oil
1 yellow onion, diced
1 lb red potatoes (about 4), cut into bite sizes
4 medium carrots, chopped
5-6 celery sticks, chopped
1 Tbsp garlic, minced
6 oz can tomato paste
4 cups (1 quart) beef bone broth
1 tsp dried thyme
1 tsp Italian seasoning
S + P to taste
Preparation
Select “saute” on the pressure cooker. Add in 1 tbsp cooking oil. Season beef cubes with salt + pepper. Place the beef chunks into the pot to sear each side for a few minutes (this might need to be done in two batches to ensure even coating). Place to the side once done.
Add in the onion, potatoes, celery, carrots, garlic, tomato paste, and bone broth. Also be sure to add the beef chunks back into the pot before closing. Sprinkle the thyme + Italian seasonings on top and stir around.
Lock the lid into place and make sure the valve is set on “seal”.
Cook on High pressure for 30 minutes.
Allow for a 10 minute natural release before flipping the valve to the “vent” position to release the remaining pressure.
When opening the pressure cooker lid after the release, always be sure to open way from your face.
Dish up + serve!
This would also be great to store in a freezer bag and reheat later if needed.
Tips
For this recipe, we used this Ninja Foodi , any pressure cooker will do!
OUR MISSION
AT EVEXIA, OUR MISSION IS TO SERVE THOSE WHO WANT TO BETTER THEIR LIVES THROUGH AN ENHANCED FOCUS ON IMPROVING DEEP HEALTH AND WELLNESS.
