Description
A comforting fall dish that can be made ahead in the slow-cooker, or last minute in the instant pot!
Ingredients
Scale
- 1 lb extra lean stewing beef (organic, grass-fed)
- 1 28 oz can low-sodium diced tomatoes
- 1 cup low-sodium vegetable broth
- 2 carrots
- 2 celery stalks
- 1/2 red onion
- 1 Tbsp coconut aminos
- 1 Tbsp thyme
- 1 Tbsp rosemary
Instructions
- Chop up your carrots and celery, and dice your onion.
- Place all your ingredients in the slow-cooker and set on low for 6-8 hours.
Notes
Instant Pot Variation
- Place a little oil in the Instant Pot and turn to sautee.
- While it’s heating, dice your onion, and chop up your carrots and celery.
- Once it’s hot, put in the veggies and sautee for 2-3 minutes.
- Remove from the instant pot and put in the beef for 2-3 minutes, to brown the outside.
- Turn off the instant pot and add in all your ingredients.
- Place the lid on and seal. Turn to manual high for 12 minutes. Quick release when done.
Vegetarian
Omit the meat and add in 1 1/2 cups of chickpeas.
Nutrition
- Serving Size: 6