Dump & Go Beef Stew

Ingredients

• •1kg Beef Chuck Roast: Cubed into 1.5-inch (4cm) pieces.
• •2 Beef Bouillon Cubes: Crushed or dissolved in the water.
• •1.5 lbs (approx. 700g) Yukon Gold or Red Potatoes: Cut into large chunks.
• •3 large Carrots: Cut into thick "coins."
• •3 stalks Celery: Chopped into 1-inch pieces.
• •1 large Yellow Onion: Diced.
• •4-6 cloves Garlic: Smashed or minced.
• •500ml (2 cups) Water
• •3 tbsp Tomato Paste
• •2 tbsp Soy Sauce
• •1 tbsp Worcestershire Sauce
• •1 tbsp Balsamic Vinegar
• •1 tsp Smoked Paprika
• •1 tsp Garlic Powder
• •1 tsp Onion Powder
• •1-2 Bay Leaves
• •1 tsp Dried Thyme
• •1 tsp Dried Rosemary

Instructions

1. 1WHISK: In the Instant Pot, whisk the Water, Bouillon, Tomato Paste, Soy Sauce, Worcestershire, Vinegar, and Spices until the paste is fully dissolved.
2. 2MEAT: Submerge the 1kg of Beef in that liquid.
3. 3VEG: Layer the Onions and Celery over the meat, then the Carrots and Potatoes on the very top. Do not stir.
4. 4COOK: Close lid. Set to High Pressure for 35 minutes.
5. 5REST: Allow a 15-minute Natural Release before opening.