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A ceramic bowl filled with a hearty Beef and Veggie Stew, featuring chunks of beef, carrots, potatoes, and celery. The bowl sits on a wooden board with a red napkin beneath it. A fork and a celery stalk are nearby.

Veggies and Beef Stew

Trina Krug
5 from 3 votes
Print Recipe Pin Recipe
Calories 341 kcal

Equipment

Ingredients
  

  • 2.5 pounds beef stew meat cut into 1 inch chunks
  • 2-4 tablespoons olive oil
  • 9 cups bone broth
  • 4 rainbow carrots sliced
  • 4 celery stalks sliced
  • 1/2 onion sliced
  • 1 shallot. sliced
  • 1 bay leaf
  • 2 tablespoons minced garlic
  • 1 tablespoon rubbed sage
  • 1 tablespoon oregano
  • 1/2 tablespoon thyme
  • 1 teaspoon pepper

Instructions
 

  • Heat 2 tablespoons of olive oil over medium/medium-high heat. In groups, brown the outside of the 1 inch meat chunks. IT won't fit all in one pan at a time. Add additional olive oil as needed.
  • Add meat to Instant Pot once browned
  • Add ALL remaining ingredients and stir until spices are well combined.
  • Pressure Cook on high for 90 minutes with a quick release at the end.
  • Discard bay leaf and serve warm!

Nutrition

Serving: 1bowlCalories: 341kcalCarbohydrates: 6gProtein: 57gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 143mgSodium: 674mgFiber: 2gSugar: 3g
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