INSTANT POT RECIPE
I swear…I came up with this recipe ALL BY MYSELF, and it came out THE BOMB! It tastes even better the next day people!!
Ingredients:
2 – 2.5 lbs of Beef Chuck for Stew
1/4 cup Flour
1/2 Tbsp Dried Parsley Flakes
1 tsp. Dried Tarragon
1 tsp. Dried Rosemary
1 tsp. Dried Thyme
2 tsp Black Ground Pepper
1.5 tsp Seasoned Salt
1.5 tsp Salt (Kosher or Hawaiian Salt, even better)
1 tsp. Garlic Powder
1 tsp. Paprika
1 tsp. Onion Powder
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Salted Butter
1 Large Sweet Onion (or 2 yellow onions), sliced into thick wedges
1 Tbsp Garlic, sliced
2 Tbsp. Worcestershire sauce
6-8 Portobello Mushroom, sliced
1 can Beef Broth (32. Oz)
1 can of stewed tomatoes
1 cup of dry Red Wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
1 packet of Au Jus Gravy powder (The HACK)
3 large carrots, chopped
5-6 small or fingerling potatoes
Serve over rice, or with French baguettes
ENJOY!!