Root and Beef Vegetables Stew


(Prep + Cooking Time: 55 minutes | Servings: 4)
Ingredients:

1 lb. beef meat, cubed

2 tbsp. olive oil

4 garlic cloves; minced.

2 cups beef stock

1 tbsp. tomato paste

4 carrots; chopped

1/2 cup bourbon

1 rutabaga, diced

A bunch of thyme; chopped

A bunch of rosemary; chopped

1 cup cipollini onions, peeled

1 cup peas

2 bay leaves

2 bacon slices; cooked and crumbled.

1/2 cup white flour

Salt and black pepper to the taste
Directions:

Mix flour with salt and pepper and place on а plate

Dredge meat in flour mix and leave aside.

Set your instant pot on Sauté mode; add oil and heat up

Add meat, brown on all sides and transfer to a bowl

Add garlic, bourbon, stock, thyme, rutabaga, carrots, tomato paste, rosemary and onions, stir and cook for 2 minutes

Return beef to pot, seal the instant pot lid and cook at High for 10 minutes

Release the pressure naturally for 15 minutes, then release remaining pressure by turning the valve to ‘Venting’, carefully open the lid; add bay leaves, bacon, peas, more salt and pepper, stir and cook on Low for 12 minutes.

Release the pressure again, carefully open the lid; then stir well. discard bay leaves, divide into bowls and serve

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