| This stew is easy to make and tastes great and like any good stew, the ingredients and quanity you use is flexible! | |
| 1.5 pounds | Stew Meat |
| 1 Tblspn | Olive Oil |
| 1 Tsp | Salt |
| 1 Tsp | Pepper |
| 1 Tsp | Italian Seasoning |
| 2 Tblspn | Worcestershire Sauce |
| 3 cloves | Garlic, minced |
| 1 pound | Carrots - regular or baby, cut into bite size pieces |
| 10 ounces | Corn kernels or green beans or peas or a mix - frozen is fine |
| 3 stalks | Celery, cut into bite size pieces |
| 1 pound | Potatoes (Russet, Gold, Butter, etc). cut into bite size pieces |
| 10 oz | Tomato sauce (1 can) |
| 2.5 cups | Beef Broth |
| 2 Tblspn | Cornstarch |
| 2 Tblspn | Water |
| Directions: |
Use Saute on the Instant Pot and add Olive Oil. Once hot, add the meat and season with salt, pepper and italian seasoning. Cook until meat is brown on all sides. Add beef broth and deglaze (remove brown beef bits from the bottom of the pot). Add all other ingredients (worcestershire, garlic, veggies, potatoes, tomato sauce), except corn starch and water. Pressure cook on high for 35 minutes, do a natural release for 10 minutes and then quick release. Mix cornstarch and water together in a bowl and add to stew and mix together. Cook on Saute to thicken to your liking or serve immediately if desired. |
| Notes: | For the veggies, use whatever you enjoy in your stew, the recipe is flexible. Also, for the tomato sauce, I've accidently used a 15oz can of tomato sauce and it still tasted good, just had more tomato flavor. |