Instant Pot Beef Stew Recipe

Ingredients:

- 1 lb lean beef (I use eye of round)

- 3 medium carrots, chopped

- 3 cellery stalks, chopped

- 1 large onion, chopped

- 5 cloves of garlic, coarse chop

- 3 Tbsp. tomato paste

- 1 cup red wine (optional)

- 2 cups of beef stock (I use better than boullion paste)

- salt & pepper

- 1 sprig of fresh rosemary or 1 Tbsp. dried rosemary

- 1 cup of uncooked rice, rinsed

- Cooking oil (I use avocado)

Directions:

1) Season beef on all sides with salt and pepper

2) Preheat instant pot on sauté mode, add several Tbsp. of oil, and sear beef on all sides
3) Remove beef from instant pot and place aside in a bowl
4) Add carrots, celery, onion, and garlic to instant pot. Season with salt and pepper and sauté to
soften vegetables and deglaze the fond developed when searing the beef. Cook until vegetables
have browned slightly.
5) Remove vegetables and add tomato paste, and rosemary to instant pot. If using better than
boullion for beef stock, add this as well. Stir and cook tomato paste mixture for a couple
minutes making sure not to burn it.
6) If using red wine, deglaze instant pot pan with red wine and reduce.
7) Add beef stock and stir together, making sure that no residue is left on the base of instant pot.
8) Return vegetables to instant pot and stir into the liquid
9) Nestle beef in the vegetable/stock mixture in the instant pot. Add any liquid that has released
from the beef while resting.
10) Switch instant pot to meat/stew mode and cook at full pressure
11) Once cooked, release pressure on instant pot and remove lid.
12) Remove beef and chop/shred into bite-sized pieces. Return beef to instant pot and stir in.
13) Add rice to instant pot and stir in.
14) Set instant pot to rice mode, close lid and cook

Fin.