Beef Stew

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Turn Instant Pot onto sauté mode. Add wine and bring to a boil for 5 minutes.

Step 2

Add salt, pepper, beef stock, tomato paste, bay leaves, Italian herbs, and garlic. Bring to a boil, then press “Cancel”.

Step 3

Layer the beef, onions, carrots, rutabaga, mushrooms, and celery in the Instant Pot.

Step 4

Lock the lid and close the pressure release valve. Pressure cook on high for 40 minutes. Once done, wait about 15 minutes before venting the rest of the pressure.

Step 5

Set the lid aside and select the sauté setting. Mix the arrowroot flour with cold water, then add to the Instant Pot. Set on sauté mode and cook for 5 minutes to thicken up the liquid. Add the olive oil at the end and mix through.

Step 6

To your Crock pot, add wine, salt, pepper, beef stock, tomato paste, bay leaves, Italian herbs, and garlic.

Step 7

Then layer in the beef, onions, carrots, rutabaga, mushrooms, and celery.

Step 8

Cover and cook on low for 8 hours, or on high for at least 5 hours. Stir a couple of times throughout this period if possible.

Step 9

Mix the arrowroot flour with cold water, then add to the Crock pot. Cook for a further 15 minutes to thicken up the liquid. Add the olive oil at the end and mix through.