Instant Pot Beef Stew

• portions: 5 servings
• temps actif: 10 minutes
• temps total: 50 minutes

Ingrédients

2 lbs. beef, chuck roast, fat trimmed, cut into 1-2-inch chunks

1 medium onion, sliced thinly

2 stalks celery, sliced diagonally in thick pieces

6 carrots, sliced diagonally in thick pieces

3 yukon gold potatoes

28 oz crushed tomatoes

Instructions

Brown the beef in two batches.

Saute onions, celery, and carrots together for about 6 minutes..

Bloom tomato paste and spices (Italian seasoning works well, so does mignonette pepper).

Deglaze with beef broth and add everything else to Instant pot. 35 minutes at high pressure, then natural release for 10 minutes.

Nutrition

• Calories: 312
• Lipides Totaux: 10.1 g
• Lipides Saturés: 4.7 g
• Acides Gras Trans: 0.6 g
• Cholestérol: 119.8 mg
• Sodium: 1143.8 mg
• Glucides Totaux: 16.6 g
• Fibres Diététiques: 2.8 g
• Sucres Totaux: 7.9 g
• Protéines: 39.4 g