Hearty Beef Potato Stew

A rich, paprika-spiced beef and potato stew finished in the Instant Pot.

Nutrition

per per serving

425

Calories

44g

Protein

35.3g

Carbs

11.7g

Fat

2 pound	905 g	chuck roast, cut into 2-inch cubes
4		potatoes, diced
4		bell peppers, deveined and chopped
2		bay leaves
2		onions, chopped
2		cloves garlic, minced
1		chili pepper, chopped
1 cup	240 ml	tomato puree
4 cup	960 ml	beef broth
—		seasoned salt and ground black pepper, to taste
1 tbsp	15 ml	lard, melted
2 tbsp	30 ml	Hungarian paprika

Ready in about 30 minutes. Servings 6.

Per serving: 425 Calories; 11.7g Fat; 35.3g Carbs; 44g Protein; 7.5g Sugars.

Press the 'Sauté' button and melt the lard. Once hot, cook the beef until no longer pink. Add a splash of broth and stir with a wooden spoon, scraping up the browned bits on the bottom of the inner pot.
Add the onion to the inner pot; continue sautéing an additional 3 minutes. Now, stir in the garlic and cook for 30 seconds more.
Stir in the remaining ingredients.
Secure the lid. Choose the 'Meat/Stew' mode. Cook for 20 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Discard the bay leaves and serve in individual bowls. Bon appétit!