beef stew


  • 2 tablespoons extra-virgin olive oil
  • 1 pound beef stew meat, cut into ½ inch pieces
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons tomato paste
  • 1 large onion, chopped
  • 8 ounces button or cremini mushrooms, quartered
  • ½ cup dry red wine
  • 1½ cups low-sodium beef broth
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 turnip, cut into pieces
  • 1-2 fresh thyme sprigs
  • 2 tablespoons cornstarch


Heat oil in a multi cooker using sauté mode. Add salt and pepper to your beef. Add it all to the pot along with the tomato paste. Stir while cooking until the beef is no longer pink, which usually takes 5 minutes max. Add onion and mushrooms. Again, begin stirring until the mushrooms have lost moisture for about 8 minutes. Add wine and cook until reduced slightly, about 2 minutes. Add 1 cup beef broth, carrots, turnips and thyme to the pot. Turn off the heat. Close and lock the lid. Cook on high pressure for 30 minutes. Release the pressure, remove the lid and return the pot to sauté mode until bubbling.

Throw in the remaining ½ cup beef broth and cornstarch in a small bowl. Remove the thyme from the stew. Add the broth and cornstarch mixture to the pot and cook it until the stew is thick for a 1 minute..

Nutrition Facts

Per serving: 319 calories

Serving size:1 ½ cups

13 g fat(3 g sat)

3 g fiber

18 g carbohydrates

29 g protein

38 mcg folate

73 mg cholesterol

7 g sugars

0 g added sugars

5,237 IU vitamin A

13 mg vitamin C