| 14 | 50 | 295 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 35 min | 5 |
| 908 gm | Beef, stewing beef (organic. Cut in cubes) |
| 1 large potato(es) | Sweet potato |
| 2 large | Carrots (chopped) |
| 3 large stalk(s) | Celery |
| 1 medium | White onion (diced) |
| 2 package, sliced (8 oz) | White mushrooms (cut into quarts) |
| 2 clove(s) | Garlic (smashed) |
| 2 leaf | Bay leaf |
| 1 tsp | Oregano, dried |
| 1 tsp | Black pepper |
| 1 tsp | Sea Salt |
| 1 tbsp | Butter, salted |
| 3 cups | Vegetable stock/broth, low sodium (or you can use water and bone broth powder) |
| 3 cups | Red wine (or can replace with stock or water) |
1. Pat the meat dry with paper towel (so it browns well.)
2. In a medium heavy-weight non-stick pan, melt the butter on medium high heat. Brown the beef cubes into coloured (but not cooked inside). Place in the instant pot
3. In the beef liquid, fry the onions and mushrooms until tender. Add to the Instant Pot.
4. To the pot add: mushrooms, carrots, celery, garlic, bay leaf, oregano, salt, pepper, stock and wine (or water).
5, Set to Stew / Meat (35min)
Serve with a side of rice
After the initial cooking you can place it on the slow cooker setting for 4 hours.
| Meat | 2.4 |
| Vegetables | 2.2 |
