Hearty Beef and Vegetable Instant Pot Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Beef and Vegetable Instant Pot Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Vegetable Instant Pot Stew

Lean grass-fed beef pressure-cooked with root vegetables in a savory bone broth, creating a light yet deeply satisfying meal with tender, melt-in-your-mouth textures.

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NUTRITION

898kcal
Protein
86.9g
Fat
28.9g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

10 oz grass-fed beef stew meat

1 tbsp extra virgin olive oil

1 medium yellow onion

2 cloves garlic

2 medium carrots

2 medium celery stalks

1 medium russet potato

2 cups beef bone broth

1 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 whole bay leaf

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PREPARATION

  • 1

    Set the Instant Pot to Sauté mode and add the extra virgin olive oil.

  • 2

    Season the beef stew meat with sea salt and black pepper, then sear in the pot until browned on all sides.

  • 3

    Add the diced yellow onion, minced garlic, sliced carrots, and sliced celery, sautéing for 3 minutes until fragrant.

  • 4

    Stir in the tomato paste, dried thyme, and dried rosemary, ensuring the meat and vegetables are well coated.

  • 5

    Pour in the beef bone broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.

  • 6

    Add the cubed russet potato and the bay leaf to the liquid.

  • 7

    Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on high for 35 minutes.

  • 8

    Allow a natural pressure release for 10 minutes, then carefully turn the valve to venting for a quick release of remaining steam.

  • 9

    Remove the bay leaf and serve the stew in deep bowls for a hearty, brothy finish.

Hearty Beef and Vegetable Instant Pot Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Hearty Beef and Vegetable Instant Pot Stew

YOUR SOLIN GENERATED RECIPE

Hearty Beef and Vegetable Instant Pot Stew

Lean grass-fed beef pressure-cooked with root vegetables in a savory bone broth, creating a light yet deeply satisfying meal with tender, melt-in-your-mouth textures.

NUTRITION

898kcal
Protein
86.9g
Fat
28.9g
Carbs
77.4g

SERVINGS

1 serving

INGREDIENTS

10 oz grass-fed beef stew meat

1 tbsp extra virgin olive oil

1 medium yellow onion

2 cloves garlic

2 medium carrots

2 medium celery stalks

1 medium russet potato

2 cups beef bone broth

1 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 whole bay leaf

PREPARATION

  • 1

    Set the Instant Pot to Sauté mode and add the extra virgin olive oil.

  • 2

    Season the beef stew meat with sea salt and black pepper, then sear in the pot until browned on all sides.

  • 3

    Add the diced yellow onion, minced garlic, sliced carrots, and sliced celery, sautéing for 3 minutes until fragrant.

  • 4

    Stir in the tomato paste, dried thyme, and dried rosemary, ensuring the meat and vegetables are well coated.

  • 5

    Pour in the beef bone broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.

  • 6

    Add the cubed russet potato and the bay leaf to the liquid.

  • 7

    Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on high for 35 minutes.

  • 8

    Allow a natural pressure release for 10 minutes, then carefully turn the valve to venting for a quick release of remaining steam.

  • 9

    Remove the bay leaf and serve the stew in deep bowls for a hearty, brothy finish.