This recipe I made in a 3-quart Instant Pot. It is easily adaptable for a stove top recipe. Potatoes, onion, carrots and turnips made up my selection of root vegetables. It is also a hearty warm meal for our cold winter season. Using kitchen scissors, I cut up 4 ounces of flat iron steak into stew size pieces. The steak was a bit fatty so the stew broth was the same.
Ingredients
Stew meat, ½ pound
Onion, ¼ cup chopped
Carrots, 2 chopped
Turnip, 1 small, chopped
Potatoes, 2 medium, cut in chunks
Garlic, 1 clove, minced
Beef bouillon. 1 cube
Parsley, fresh, 2 sprigs,chopped
Worcestershire sauce, 1 teaspoon
Olive oil, 1 tablespoon
Water, 2 cups
Preparation
Using the sauté function of the Instant Pot, sauté the onion and garlic in olive oil for 2 minutes.
Add the stew meat.
Season with Worcestershire sauce.
Sauté til just brown.
Add the bouillon cube and stir around.
Turn off the Instant Pot.
Add the carrots, parsley, turnips and potatoes.
Pour in the water and scrap the bottom of the pan.
Secure the lid and set the function for meat/stew.
This cooks for 35 minutes, after the Instant Pot has come to pressure.
Once the cycle is complete, allow it to slowly release for at least ten minutes.
This allows the meat to tenderize a bit more.
Turn off, unplug and carefully turn the knob to release the steam.
The pin must drop before opening.
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