{Prep Ahead} Spicy Instant Pot Beef & Lentil Stew
Ingredients
- 2 lbs beef stew meat cut into bit size pieces
- 1 teaspoon pepper
- 2 10 oz cans of Rotel tomatoes if you want no spice, use regular diced tomatoes
- 2 Tablespoons Beef Bouillon Powder
- 1 onion diced
- 4 garlic cloves diced
- 1 teaspoon dried Thyme
- 1 teaspoon dried Oregano
- 1 cup dried green lentils
- 2 cups chopped chunky carrots
- 2 cups halved mushrooms
- 4 cups water
- Flour slurry - 1/4 cup flour + 1/4 cup water
Instructions
On prep day:
- To a one gallon freezer bag, add the beef, pepper, diced tomatoes, bouillon powder, thyme, oregano, garlic and onion.
- To a sandwich size freezer bag, add the lentils, carrots, and mushrooms.
- Place the two bags into a gallon size bag and label the bag.
- I don't portion the flour out for my prep, but you can. Just ensure it is separate and on it's own.
On cook day:
- Dump the contents of the thawed meat bag into the instant pot.
- Add 4 cups of water.
- Seal the pot and set on manual for 30 minutes.
- After 30 minutes, quick release the pressure.
- Add the contents of the veggie bag.
- Set the pot on manual for 5 minutes.
- Let the pot NPR for 10 minutes, then release remaining pressure.
- Remove lid and mix in the flour slurry - stir ensuring no flour clumps.
Notes
To make this non spicy - replace the Rotel tomatoes with regular diced tomatoes.
If you live in Canada where you cannot get Rotel, use regular diced tomatoes and add a small can of diced chilis.
This recipe takes just over one hour when you include the pressure up and depressurization times.
If you live in Canada where you cannot get Rotel, use regular diced tomatoes and add a small can of diced chilis.
This recipe takes just over one hour when you include the pressure up and depressurization times.
Nutrition
Calories: 373kcal | Carbohydrates: 32g | Protein: 44g | Fat: 7g | Fiber: 13g | Sugar: 6g