Ingredients

The following ingredients have 6 Servings
  • 2 pounds beef stew meat cubed
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 3 tsp Italian seasoning
  • 1/3 C flour
  • 3 tbsp olive oil
  • 1 medium yellow onion (cut into chunks)
  • 2 tbsp minced garlic
  • 6 tbsp tomato paste
  • 2 tbsp balsamic vinaigrette
  • 3-4 Idaho potatoes (peeled and chopped into 1 inch chunks)
  • 2 cups of small baby carrots cut in half
  • 2 tsp Worcestershire sauce
  • 3 bay leafs
  • 5 C of beef broth
  • 1 C water
  • fresh parsley for garnish

Instruction

  • Chop all your vegetables and meat and set aside
  • In a large ziplock bag, combine the flour, salt, black pepper, onion powder, 1 tsp Italian seasoning, and meat.
  • Shake to combine
  • Set the IP to SAUTE mode
  • Add olive oil
  • Add meat and brown on all sides
  • Remove meat from IP and add onions, and garlic and saute for 1-2 minutes
  • Mix in the vinaigrette and tomato paste until hot enough to deglaze the pot.
  • Add beef into the IP with the potatoes, carrots, Worcestershire sauce, 2 tsp Italian seasoning, bay leafs, and beef broth, stir to combine
  • Add in enough water to cover the vegetables
  • Cover the lid and set the vent to sealing
  • Set IP manually on to high pressure for 20 minutes
  • Once time is up, allow to naturally release for 15 minutes
  • Serve with fresh parsley