Ingredients
- 1 ½ lb. beef stew meat
- 2 tablespoons avocado oil or olive oil
- 1 medium yellow onion, diced
- 1 lb. potatoes, cut into ½ -inch cubes, skin on (Red, Yukon Gold, or Russet will work)
- 3 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and minced
- 1 (14-ounce) can diced tomatoes, with their liquid
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- 1 cup frozen green beans (may substitute fresh green beans cut and trimmed into 1-inch pieces)
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
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Select ‘Saute’ on the Instant Pot.
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Add 1 tablespoon oil to the bottom of the pot. When it starts to shimmer, add half of the meat, season the beef cubes with a little salt and pepper, and cook for 2-3 minutes until browned. Flip and repeat until browned on all sides.
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Transfer meat to a plate and repeat with remaining oil and beef. Press ‘Cancel’ when the second half of the meat has been browned. Return all meat to the Instant Pot.
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Add the onion, potatoes, carrots, celery, garlic, diced tomatoes, beef broth, thyme, and Italian seasoning to the Instant Pot. Stir, lock the lid into place, set the vent valve to the ‘sealing’ position, and cook on high pressure for 20 minutes.
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Allow for 10 minutes of natural release before flipping the value to the ‘venting’ position to release any remaining pressure.
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Press ‘Cancel’ then select the ‘Saute’ setting. Add the frozen green beans and frozen peas and cook for 5-6 minutes or until tender.
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Season with additional salt and pepper to taste before serving.
Notes
SLOW COOKER: For a slow cooker beef soup cook on low in the slow cooker for 6-8 hours. Add the frozen green beans and frozen peas 30 minutes before serving. Add more broth if needed.
Nutrition Information
- Serving Size: 1/6th recipe
- Calories: 410
- Fat: 24g
- (Sat Fat: 9g)
- Sodium: 275mg
- Carbohydrate: 19g
- (Fiber: 5g
- Sugar: 5g)
- Protein: 28g
