Beef Stew

Ingredients: 

1 ½ lbs. chuck roast, cut in cubes

1 T avocado oil

3 tsp salt

4 ½ cups beef broth

2 T red wine vinegar, sherry vinegar or red wine

2 T tomato paste

1 T Worcestershire sauce

1 bay leaf

1 lb. turnips (cut bite sized)

2 carrots (cut into coins)

1 onion diced

1 celery stalk, chopped

2 cloves garlic

½ tsp arrowroot powder

1 T minced fresh parsley

Directions:

On medium high heat add oil to Dutch oven.  Season beef with salt and pepper.  Work in batches to brown beef on all sides.  Add ½ cup broth and vinegar to deglaze pan.  Add back the beef, tomato paste, Worcestershire, remaining broth, and bay leaf.  Bring to boil, reduce to simmer and cover.  Cook for 90 mins.

Add turnips, carrots onions, celery and garlic and slat to taste.  Make a slurry of beef stock and arrowroot powder.  Return to simmer and cook uncovered for 30-45 minutes or until vegetables are tender.  Remove bay leaf and add parsley before serving.

Instapot:

Sauté beef in Instapot, in batches, until brown on all sides.  Add ½ cup broth and vinegar to deglaze pan.  Add back the beef, tomato paste, Worcestershire, and bay leaf.  Set for high and pressure time for 45 mins.  Release pressure, cancel pressure and set to sauté, add vegetables, remaining broth, and simmer for 5 mins, cancel and pressure cook for 15 mins.  Release pressure, remove bay leaf and add parsley before serving.