Month: December 2017

Ingredients:

• 2 Tbsp. organic, grass-fed butter
• 1 yellow onion, diced
• 2 cloves garlic, sliced
• 1 lb. organic, Sprouts Butcher Shop Grass-fed Beef, cubed (I recommend chuck roast cut)
• 1/2 cup dry red wine
• 5 oz. mixed wild mushrooms
• 3 organic carrots, sliced
• 1 cup organic green beans, cut into 1-inch pieces
• 1 can organic diced tomatoes, no salt added
• 1 cup diced potatoes, optional
• 2 organic, grass-fed beef marrow bones (can substitute 4 cups organic, grass-fed beef bone broth if preferred)
• 4 cups filtered water (omit if using bone broth instead of marrow bones)
• 1 Tbsp. red wine vinegar
• 1 Tbsp. red pepper flakes
• 1 large bay leaf
• 1 Tbsp. fresh thyme chopped
• Salt and pepper to taste
• Chives + Parsley to garnish

Instant Pot Instructions:

1. Set your Instant Pot to sauté and add the butter. Once hot, add the onion and sauté until soft, about three minutes.
2. Add the beef cubes, season with salt and pepper, and brown on all sides, about five to seven minutes.
3. Add the garlic and cook until aromatic, about one minute.
4. Pour the red wine over top and use a wooden spatula to scrape up any browned bits.
5. Turn the Instant Pot off and add the remaining ingredients. Screw on the lid and set to High Pressure, Manual for 15 minutes. Release steam when finished cooking.
6. Remove the marrow bones, if using, and the bay leaves.
7. Serve and enjoy!

https://www.sproutsbrand.com/project/recipe-instant-pot-keto-beef-stew/