INGREDIENTS
2,6 lb beef stew
2 tsp garlic powder
2 tsp cayenne pepper
1 tsp Italian seasoning
1 tsp onion powder
1 tsp smoked paprika
2 tbsp oil
1 green bell pepper
1 red pepper
1 medium onion
1/2 jalapeno pepper
227 g sliced mushroom x 2
28 ounces diced tomatoes
1 tbsp chopped garlic
2 tbsp Worcestershire sauce
5 cups beef broth
1 tsp dry rosemary
1 tsp thyme
1 tbsp sugar
2 bay leaves
1 lb potato
cornstarch slurry
5,5 ounces 156ml tomato paste
INSTRUCTIONS
2,6 lb of beef stew bite size pieces I will season with 2 tsp of garlic powder + 2 tsp of cayenne pepper + 1 tsp of Italian seasoning + 1 tsp of onion powder + 1 tsp of smoked paprika and mix it together.
Instant Pot – add 2 tbsp of avocado oil and press saute on hi. When oil is hot I add 1 chopped onion + 1 green bell pepper and 1 red pepper + 1/2 jalapeno pepper + 227g of sliced mushroom + 28 ounces of diced tomatoes + 1 tbsp of chopped garlic + Worcestershire sauce and add beef stew and saute for 3-5 minutes add 1 more 227 g sliced mushrooms + 5 cups of beef broth + 1 tsp of dry rosemary + 1 tsp of thyme + 1 tbsp of sugar + 2 bay leaves + 1 lb of potato. Close the lid press cancel then pressure cook on hi for 40 minutes and then 15 minutes natural release then quick release. Open lid add 156ml of tomato paste, press cancel then saute on hi and I will add cornstarch slurry ( 2 tbsp of cornstarch + 2 tbsp of water ) to thicken sauce. I will let it stay for 10 minutes and then eat.
