Wintery Beef Stew
A great Winter or anytime stew using up what you’ve got in the fridge!
- 1/2 Pound Stew Beef
- 3 Carrots (Chopped)
- 3 Stalks Celery (Chopped)
- 1/2 Sweet Onion (Diced Thick)
- 1 Red Onion (Diced Thick)
- 1 Shallot (Diced)
- 1 Can Cannellini Beans
- 1 Can Diced Tomatoes
- 1/2 bag Small Potatoes (red or white Potatoes)
- 2 cloves garlic (diced)
- 1 pkg Sweet Potato Zoodles
- Spices (to taste)
- 2 tbsp No-Salt Chicken Soup Flavoring
- 1/4 package Optional – Ditalini Noodles
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Gather all the ingredients
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Set the Instant Pot to Sauté. When it says HOT add the stew beef to the Instant Pot and brown it on all sides.
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After the beef is nice and brown, add 1/2 cup white wine to deglaze. Stir with a wooden spoon to get all those little bits of flavor off the bottom of the pot.
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Add 1 can no salt added Diced Tomatoes and 3/4 of the empty can of water.
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Add the Cannellini Beans (drain the liquid first)
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Add the Sweet potato Zoodles to the IP
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Stir to combine
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Chop and dice the veggies
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Add to the IP and stir.
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Cut potatoes (as desired) I cut them into quarters.
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Add to the IP
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Combine
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Add the spices
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Add the Soup powder.
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Stir it all up
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Let it cook in the IP for about 15 more minutes, making sure to stir well every few minutes. Then add another 1/2 cup of water and close the IP. Set to Manual for 5 minutes.
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Do a 10 minute NPR (Natural Pressure Release) then if needed a QR to let the rest of the steam out. Let the IP continue to keep the stew warm until you are ready to serve.
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OPTIONAL: Put the IP back on Sauté and add 1/4 package of Ditalini or similar small noodles and let sit in the pot for at least 15 minutes or until done. Add another 1/2 cup of water if the stew is too thick.
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Serve and ENJOY!
