BS
Britany StattPrep time:
00:05
Cook time:
00:40
The combination of beef and Fall vegetables make this the perfect stew to cook up in the Fall and Winter months!
Ingredients
- 1.5-2 lbs. beef stew meat, cut into 1-2 inch chunks
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp chili powder
- 2 ½ tsp Italian seasoning, divided
- 1 medium onion
- 3-4 garlic cloves, minced
- 6 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 4 medium russet potatoes, peeled and chopped into 1-inch chunks
- 2 medium carrots, peeled and cut into slices
- 2 ribs of celery, chopped
- 1-2 tsp Worcestershire sauce
- 1 bay leaf
- 5-6 cups vegetable broth
- ½ cup of corn
- 1 can of chickpeas
Instructions
- Coat beef with salt, pepper, onion powder, chili powder, and ½ teaspoon of Italian seasoning.
- Using your Pressure Cooker, add the beef into the inner pot along with all the remaining ingredients. Make sure the broth covers the vegetables.
- Cover and seal the lid. Set to 20 minutes at high pressure. After the 20 minutes wait for it to naturally release for another 20 minutes. Add more seasonings if necessary.
