Hearty Beef Stew with Rice

A quick, herb-scented beef stew with brown rice and sweet peppers, pressure-cooked and thickened with a cornstarch slurry.

🍳 Cook: 30 min

Nutrition

per per serving

291

Calories

5.1g

Protein

60.7g

Carbs

1.9g

Fat

1 cup	240 ml	brown rice
1 pound	455 g	beef stew meat, cut into bite-sized chunks
1		bay leaf
1 tsp	5 ml	dried oregano
1 tsp	5 ml	dried rosemary
2 tbsp	30 ml	cornstarch, dissolved in 1/4 cup cold water
2		garlic cloves, minced
2		sweet peppers, deveined and chopped
1 tsp	5 ml	dried basil
—		sea salt and ground black pepper, to taste
2 tbsp	30 ml	lard, at room temperature
4 cup	960 ml	beef bone broth
1		onion, chopped
1		red chili pepper, chopped

172. Hearty Beef Stew with Rice (Ready in about 30 minutes / Servings 4)

Per serving: 291 Calories; 1.9g Fat; 60.7g Carbs; 5.1g Protein; 3.5g Sugars.

Press the "Saute" button and melt the lard. When the lard starts to sizzle, add the beef stew meat and cook until browned on all sides; reserve.
Add a splash of beef broth to the inner pot; use a spoon to scrape the brown bits from the bottom of the pan.
Then, saute the onion, garlic, and peppers for about 3 minutes or until they are just tender.
Add the other ingredients and stir to combine.
Secure the lid. Choose the "Soup/Broth" mode and cook for 20 minutes at High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Mix the cornstarch with cold water in a small bowl; stir the slurry into the stew and cook on the "Saute" function until the cooking liquid has thickened.
Serve warm and enjoy!