18 Best Recipes for Vegetable Stew

3. Hearty Beef and Vegetable Stew in the Instant Pot

Ingredients

• 2 pounds stew meat cut into 1-inch cubes (find grassfed beef here)
• 1 tablespoon tallow or other cooking fat find grassfed tallow here
• 1/2 teaspoon freshly ground black pepper
• 1-1/2 teaspoons sea salt find sea salt here
• 2 large onions chopped into one-inch pieces
• 3 large carrots scrubbed and chopped into one-inch pieces
• 6 stalks celery scrubbed and chopped into one-inch pieces
• 1 six-ounce can tomato paste find tomato paste here
• 2 cups homemade chicken or beef stock unsalted (find recipe for easy chicken stock here) (purchase organic chicken stock here)
• 1 tablespoon apple cider vinegar

Instructions

1. Heat Instant Pot to Saute – High and melt fat in the bottom.
2. Once the fat is melted, add beef and sprinkle beef with salt and pepper.
3. Brown beef on all sides, stirring every 5 minutes or so with a wooden spoon. Beef should be brown in about 15 minutes. Chop your vegetables while you brown the meat.
4. Add onion, carrots, and celery and stir to mix.
5. Pour tomato paste, chicken broth, and apple cider vinegar over the top, stirring again with the spoon to mix.
6. Place lid on Instant Pot and cook on manual- 45 minutes.
7. After cooking, allow pressure to release on its own. You can use the quick-release valve if you are in a hurry.
8. Serve and enjoy!

Recipe Source