Ingredients
- 1 lb beef stew meat - cubed
- Salt and pepper
- 2 Tbsp flour
- 2 Tbsp butter
- 2 cups Beef Broth
- 2 Tbsp coconut aminos
- 2 cloves garlic - minced
- 2 Tbsp tomato paste
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- ½ onion
- 8 oz mushrooms
- 1 lb Carrots
- 1 lb potatoes
Instructions
- Put meat in bowl
- Season lightly with salt & pepper
- Add flour, stir to coat.
- Put butter in the Instant Pot, set to sauté.
- Heat butter until melted & sizzling
- Add stew meat, brown on all sides. Don't stir too often; this prevents the meat from getting brown, crispy exterior. It's okay if flour coats the bottom of the pot, just don't let it burn.
- Pour beef broth in pot, stir to dissolve the browned bits from the bottom.
- Once dissolved, add: - coconut aminos - minced garlic - tomato paste - rosemary - thyme
- Wash & cut mushrooms.
- Peel then slice carrots into one-inch sections.
- Wash potatoes, chop into one-inch cubes.
- Chop onion.
- Add onions, mushrooms, carrots, potatoes to the Instant Pot, stir.
- Close lid & steam valve.
- Press "meat/stew" button.
- After 35 minutes of high pressure, let cooker naturally cool & release pressure.
- Once the pressure releases, open the steam valve, then lid.
- Stir, taste, then adjust salt if needed.
- Serve hot with crusty bread.
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