INGREDIENTS:
3 tablespoons oil
2 pounds stew meat (or cubed chuck)
salt and pepper, to taste
1 sweet onion, finely diced
4 cloves garlic, minced
2 cups beef broth
2 tablespoons Worcestershire sauce
1 bay leaf
1 teaspoon Italian seasoning
1 sprigs fresh thyme, or 1 tsp dried thyme
Serve over mashed cauliflower or riced cauliflower
fresh parsley, for garnish
INSTRUCTIONS
Add 2 Tbsp. oil to pot and turn to “Sauté” setting (high).
Season 2 pounds beef with salt and pepper. Add beef and brown on both sides. Remove. Set aside.
Add remaining 1 Tbsp. oil and 1 diced onion. Scrape the bottom of the pot as they cook until tender (~5 minutes). Add 4 cloves minced garlic and cook until fragrant (~30 seconds).
Add 2 c. broth and simmer while scraping the bottom of the pan until nothing is stuck to the bottom.
Add in the browned beef, 2 Tbsp. Worcestershire sauce, 1 bay leaf, 1 teaspoon Italian seasoning, and 1 sprig fresh thyme (OR 1 tsp. dried).
Top with lid, close pressure valve, and cook on HIGH pressure for 25 minutes followed by a 10 minute natural release.
Carefully turn release valve and open lid
Serve over mashed cauliflower or cauliflower rice.
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#keto
#instantpotrecipes