Ingredients
- 3 pounds of beef stew cut into 1-inch pieces and fat trimmed
- 1/3 cup flour
- Kosher salt and freshly ground pepper to taste
- 3 Tbs. vegetable oil
- 1/2 cup red wine
- 1 onion diced
- 2 garlic cloves minced
- 3 carrots peeled and cut into 1/2-inch pieces
- 2 celery stalks cut into 1/2-inch pieces
- 1 lb. red potatoes cut into 1/2-inch pieces
- 1 Tbs. tomato paste
- 2 1/2 cups reduced sodium beef stock
- 1/4 cup of chopped Italian Flat Leaf Parsley
Instructions
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In a large bowl, combine stew meat with flour, salt and pepper.
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Heat vegetable oil in Instant Pot using Saute function adjusted to high and sear beef in batches.
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Remove stew meat from Instant Pot and wine.
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Let wine reduce by half.
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Return beef to Instant Pot and add onions, garlic, carrots, celery, potatoes, tomato paste and beef stock.
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Season with salt and pepper.
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Add lid to Instant Pot, turn Pressure Release Valve to Sealing and set Instant Pot to High Pressure for 20 minutes using Manual mode.
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Once 20 minutes countdown is completed, let Instant Pot Natural Pressure Release for about 10 minutes.
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Then turn Pressure Release Valve to let any remaining pressure escape.
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Carefully open lid, angling Instant Pot lid away from you as your twist it off to avoid the hot steam.
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Stir in flat leaf parsley and additional salt and paper as needed.
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