- 1 lb Stew Beef cubed
- ½ Carrot diced
- ½ Onion quartered
- 1 Tomato chopped
- ½ Red Bell Pepper diced
- 2 cloves Garlic diced
- 1 tsp Salt
- 2 tbsp Olive Oil
- 1 tbsp Tomato Paste
- 16 oz Tomato Sauce
- 1 tsp Pepper
- 1 lb Potatoes
- 1 Bayleaf
- 16 oz Beef Stock
Optional Add-Ins
- 1 tsp Thyme
- ¼ cup Olives chopped
- 1 tbsp Liver Paste
- ¼ cup Pineapple Juice
Roast Vegetables
To really bring out the flavors of the vegetables, we're going to roast them
Preheat oven to 400 degrees F
Combine chopped onions, garlic, carrots, potatoes, and tomatoes in a bowl with 1 tbsp of olive oil and one tsp salt in a bowl.
Toss to coat
Spread vegetables out flat on your sheet pan
Roast for 20 minutes at 400 degrees F
Prepare Beef
Turn on Instant Pot (if you're using one, if not use your pressure cooker, or pot as you normally would) and set to Saute, high
Add 1 tbsp olive oil to pot
Add tomato paste to pot, stirring and browning
Once tomato paste is browned add beef to pot with 1 tsp salt, turning to brown all sides
Once browned, add tomato sauce, beef stock, and bay leaf to pot
Set your instant pot to pressure cook on high for 20 minutes
Close up lid and wait for beef to cook. The pressure cooking will help to tenderize the beef
Combine Ingredients
Once the beef is done and you have released the pressure add the roasted vegetables, bell peppers and any of the optional add-ins from the recipes list
Allow to simmer for another 15 minutes
Serve with a side of fresh cooked rice
Serving: 8oz | Calories: 1605kcal | Carbohydrates: 142g | Protein: 132g | Fat: 59g | Saturated Fat: 13g | Cholesterol: 336mg | Sodium: 6579mg | Potassium: 6677mg | Fiber: 24g | Sugar: 43g | Vitamin A: 14058IU | Vitamin C: 234mg | Calcium: 299mg | Iron: 22mg