Pressure Cooker Beef & Bacon Stew

Ingredients

• 1/4 cup Butter (divided)

• 2 lbs Stewing Beef (cubed)

• 30 White Button Mushrooms (sliced)

• 1 Carrot (large, diced)

• 1 Yellow Onion (small, diced)

• 4 slices Bacon (chopped)

• 2 tbsps Arrowroot Powder

• 2 tbsps Red Wine Vinegar

• 2 tbsps Tomato Purée

• 1 1/2 cups Beef Broth (warm)

Directions

1. Turn the pressure cooker to "sauté" mode. Once hot, add half of the butter and the beef. Brown on all sides, working in batches if necessary. Transfer to a bowl and set aside.

2. Add the remaining butter to the pot along with the mushrooms, carrots, onion, and bacon. Sauté for five minutes or until browned. Turn off sauté mode and stir in the arrowroot powder.

3. While the pressure cooker is still hot, deglaze with the vinegar. Stir in the tomato purée and the broth. Mix well.

4. Return the meat to the pot. Close the lid and set to "sealing". Press manual/pressure cooker and cook for 35 minutes on high pressure.

5. Once it is done, allow the pressure to release naturally for 10 minutes, and then release any remaining pressure manually. Remove the lid carefully. Divide between bowls and enjoy!

Notes

• Leftovers: Refrigerate in an airtight container for up to four days. Freeze individual portions for up to three months.

• Serving Size: One serving is approximately two cups.

• More Flavor: Add potatoes. Season with salt and pepper and dried herbs like herbes de Provence, thyme and/or bay leaves.

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Nutrition Facts

Makes 4 Servings

Nutrients per serving: Calories: 576 | Protein: 59 grams | Fiber: 3 grams | Carbohydrates: 13 grams | Fat: 33 grams | Sugar: 6 grams