Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1 pound stew meat
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/2 onion, diced
- 1 cup pumpkin puree (not pie filling)
- 2 cups beef stock or broth (bone broth if possible)
- 15.5 oz diced tomatoes (1 can)
- 4 cups vegetables chopped (I used 3/4 cup carrots, 1 cup celery, 1/2 cup mushrooms, 1 cup zucchini, 3/4 cup delicata squash)*
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 2 cloves garlic, crushed
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon garlic powder
Instruction
- Push the saute setting on the Intant Pot and adjust the heat to high. Let it heat up for 2-3 minutes.
- Add the oil then the beef cubes, salt, pepper and cinnamon. Brown the meat for a minute or two and then add the onions.
- When meat is brown, add stock and tomatoes. Put the lid on the pot and lock into place. Make sure the vent is on closed.
- Push the manual button for 15 minutes. When the timer goes off, do a quick release by turning it to vent.
- Open the pot and add the pumpkin, tomato paste, salt, Italian seasoning, garlic, cayenne and garlic powder. Mix well, then add the vegetables and mix again.
- Place lid on pot and push vent to closed. Press manual button for 20 minutes.
- When time goes off use the quick release or do a natural release if you are not ready to eat.
- Serve this hearty beef stew as is or over rice or egg noodles.
