Beef Stew

Beef Stew
6-8 Servings 40 minutes
21 Day Fix Containers Per 1 Cup
1 Green 1 Red 1 Yellow 1 teaspoon.

• 2 lbs of cubed beef
• 6 cups of beef broth
• 2 cups chopped carrots
• 2 onions
• 1 package of mushrooms
• 2 cups of potatoes
• 1-2 cloves of garlic chopped
• 2 cups tomato sauce
• 2 bay leafs (optional)
• salt & pepper (to taste)
• Cornstarch
•  2 tbs Olive oil

1. Turn your Instant Pot on to Saute and the olive oil, let it heat up while you prep the beef. Season the cornstarch with salt and pepper, I usually start with a couple spoonfuls and just add more if we need it. Coat the beef in the cornstarch mixture and then brown on all sides in the Instant Pot. It might be easier to brown half the meat first and then set it aside while you are browning the second half.
2. Prep you veggies while you brown your meat. You can use a 16 oz bag of baby carrots or chop up 2 cups of carrots. Quarter the onions and potatoes, unless you buy small potatoes like fingerlings. Then I’d just leave them whole. It really is up to you, though. Slice the mushrooms and dice the garlic
3. Once all of the veggies are prepped and meat is browned, dump all of the veggies in. You want to be careful not to go over the max fill line on your instant pot
4. Then add the beef broth, tomato sauce and bay leafs on top. Secure the lid and press the Stew button. Be sure the steam release valve is closed. I adjust the stew time to 35 or 40 minutes.
5. The meat comes out extremely tender so I usually just use the quick steam release when it’s done. Be careful because the stew will be extremely hot at first let cool and serve

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