Root Vegetable Beef Stew

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.