INGREDIENTS

1.5 lbs grass fed stew meat, cubed

1 medium yellow onion

3-4 cloves garlic

2 small red potatoes

1 medium sweet potato

2 large carrots

3-4 stalks celery

4-5 medium crimini mushrooms

2.5 cups organic stock of choice

6 oz tomato paste

2 tbsp coconut aminos

Fresh parsley to garnish ~ ½ bunch

1 tsp Italian seasoning

½ tsp cumin or coriander (or both!)

Salt & Pepper to taste

DIRECTIONS

Step 1

Brown meat on all sides using Instapot sauté setting or cast iron skillet with appropriate cooking oil. Salt & pepper the meat while it is cooking. Set aside.

Step 2

Prep all veggies to desired texture. Since the instapot & crock pot can make things a bit mushy, I like to keep veggies like carrots/celery/sweet potatoes in bigger quarter sized chunks.

Step 3

Add all ingredients to Instapot, seal and set to 35 minutes on the manual setting.

Step 4

Let pressure release 10 minutes before activating quick release.

Step 5

Spoon into a deep bowl, add LOTS of parsley as a garnish and enjoy.

 Serving Suggestion

I LOVE sauerkraut on soups and stews. It adds a fabulous tang. Try putting 1-2 tbsp fresh kraut on with your parsley as a garnish. You will not be disappointed.