Ingredients

3 lbs beef stew meat

2 1/2 cups bone broth or stock

454 grams potatoes

454 grams carrots

454 grams rutabaga 

425 grams onion

125 grams celery (you can leave this out if you want to eat seasonally and don't have any in storage)

45 grams garlic

1 tbsp garic powder

1 tbsp thyme 

1 tbsp tamari 

1 tbsp Worcestershire 

1 tbsp marmite (you can leave this out if you want)

2 tsp salt

2 tbsp cooking oil

Serves 4-5

Instructions

Weigh out all of your vegetables. 

Preheat the instant pot on the sauté function. Add the 2 tbsp oil once the pot is hot.

Cut the onions and place into the pot once it is preheated. Add the salt to the onions. 

Next dice the garlic, then add to the onions once they are softened. 

Cut the rest of the vegetables into bite- sized pieces while the onions are cooking. Set aside. 

Add the beef to the onions once they are soft and translucent.

Add the rest of the ingredients to the pot. Stir together, then place the lid on and cook on high pressure for 25 minutes.

Once done, let the pressure release naturally for at least 20 minutes or longer if you have the time, then serve.