Beef & Vegetable Stew (Edit recipe)

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It may be November in Hawai'i but it is still fairly hot...but that won't stop me from staring soup season! I love a big pot of soup or stew, it is comforting, nutritious, and so easy to make.

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PREP TIME

25 minutes

COOK TIME

6 hours

INGREDIENTS

Serves: 4

Ingredients

1.5 lb Sirloin Steak, cubed (any lean cut of beef will work)
2 Tbsp Extra Virgin Olive Oil
1 whole Japanese White Sweet Potato, cubed
.5 whole Onion, diced
1 whole Bell Pepper, any color, diced
4 whole Carrots, diced
8 fl oz Tomato Sauce
17 fl oz Beef Bone Broth (Low Sodium)
1 tsp Sea Salt
2 tsp Italian Seasoning
.5 cup Frozen Peas

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In an Instant Pot or Dutch Oven sear the meat in olive oil on medium high heat until brown on all sides.
Cook in 2 or 3 batches to not over crowd the pan.
When meat is browned add all of the beef back to the pot, add all of the vegetables (except the peas), add the tomato sauce, bone broth, salt, and seasoning, stir to blend.
Cook on low for 5-6 hours. Or, you can cook in the Instant Pot pressure cooker for 45 minutes on medium.
Add peas and cook for 2-3 minutes more. Enjoy.

Notes

I love flexible recipes and this is a classic family meal. You can use different veggies, what you have on hand or what your family enjoys. I like adding some zucchini, celery, or Brussels sprouts sometimes to mix things up. If you don't have bone broth you can easily use beef or vegetable stock.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	288
Fat:	10 g
Carbohydrates:	14 g
Protein:	33 g
Cholesterol:	80 g
Sodium:	963 mg
Fiber:	5 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.