Instant Pot Tomato Beef Stew with Artichoke Bottoms

Beef Stew.jpg

INGREDIENTS

1 pound of beef stew meat (I buy grass fed)
1 medium-large white onion, cut in thin slices
3-4 cloves of garlic, minced
1 can of diced tomatoes
1 tablespoon of tomato paste
1 bag of frozen artichoke bottoms (carried at Middle Eastern supermarkets)
1 tsp smoked paprika
1 tsp turmeric
1 tablespoon of avocado oil 
Salt and pepper
1 cup water

STEPS

  1. Press on “Saute” feature of Instant Pot and add avocado oil. Once hot, add sliced onions and mix until well coated with oil. 

  2. Once softened, add meat. Mix frequently, and let cook until all sides are browned.

  3. Add garlic and sauté for another 30 seconds. 

  4. Add diced tomatoes, tomato paste, spices, salt and pepper, and mix well. Let cook for another few minutes, for tomatoes and meet to absorb the flavors of the spices.

  5. Add 1 cup of water and frozen artichoke bottoms to the pot. Switch setting to “Stew” and place lid on the pot, making sure to follow the directions in the manual.

  6. Let cook for 40 minutes. 

  7. Switch setting to “Keep Warm” until you’re ready to serve.

  8. Option to top with fresh cilantro.

  9. Serve with brown rice or quinoa.

Chloe Moussazadeh