1tbspfresh rosemary (reserve for the end of cooking)
2tspfresh thyme (reserve for the end of cooking)
2tspfresh sage (reserve for the end of cooking)
Instructions
Sprinkle sea salt over meat cubes.
Set Instant Pot to saute function. Heat 1 tbsp olive oil and add 1/2 of the beef cubes. Brown on all sides and remove from pot. Add 2nd batch of beef cubes to the pot and repeat the process. Remove the second batch from the pot as well.
Add in mushrooms, onions, garlic and apple cider vinegar to the pot. The vinegar will help to loosen the brown bits from the meat in the bottom of the pan. Mix in and sautee for 1-2 minutes. Add the meat back into pot and stir.
Add the remaining vegetables, coconut aminos, garlic powder, onion powder, and beef broth. Stir once more, then lock the lid and make sure the vent is set to "sealing".
Set to high pressure for 35 minutes. It will take 5-10 minutes to come up to pressure. Once the 35 minute cooking time is up, carefully open the steam release valve and allow the steam to release naturally.
When the steam has finished releasing, open lid and add in fresh herbs. Stir herbs into the stew. If adding a thickener, add your thickener now (see notes below)
Garnish with additional fresh herbs if desired.
Notes
Make sure your vegetables and meat are cut into similarly sized pieces for even cooking.If you would like a thicker stew, wait until the stew finishes cooking, then mix 1 tbsp of warm water and 1 tbsp of tapioca starch or arrowroot starch to form a paste. Add the mixture to the stew and stir until well incorporated. Give it a couple of minutes to thicken up. If it's still not as thick as you would like, repeat the process. This will stay fresh for about 3 to 4 days in a tightly sealed container in the fridge.This will keep well in the freezer for at least 3 months (possibly up to 6) if kept in a tightly sealed heavy-duty container. Make sure to leave about 1/4-1/2 inch of space at the top of the container to accommodate expansion.