Ingredients
Units
Scale
- 1 1/2 pounds beef stew meat, seasoned with salt & pepper
- 1 pound potatoes, chopped, sliced or diced
- 4 cups low-sodium beef broth
- 2 cups water
- 2 medium-size carrots, chopped
- 2 celery stalks, sliced
- 1/2 cup onion, diced
- 2 garlic cloves, minced
- 1 tablespoon dried thyme
- 1 1/2 teaspoons salt (or more)
- 1 teaspoon dried rosemary
- 1/2 teaspoon pepper
- 1 tablespoon oil (for Instant Pot)
Instructions
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Turn on the pressure cooker and select sauté. Once hot, add the oil and the beef and cook until the beef is browned, approximately 2-3 minutes on each side. Remove beef from and set aside.
- Add onion, carrots, and celery & cook for a 5-7 minutes, or until vegetables are soft. Add garlic and cook an additional minute. Turn off the pressure cooker.
- Pour in water & broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add the beef back to the pot along with the potatoes, thyme, rosemary, salt, and pepper. Stir to mix well.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, let the pressure release naturally for 5 minutes then manually release any remaining pressure.
- Prep Time: 10 mins
- Cook Time: 4 hours
Nutrition
- Serving Size:
- Calories: 305
- Sugar: 2.3 g
- Sodium: 738.1 mg
- Fat: 7.6 g
- Saturated Fat: 2.8 g
- Carbohydrates: 22.5 g
- Fiber: 3.2 g
- Protein: 36.8 g
- Cholesterol: 99.7 mg