Talk about a hit! This beef and cabbage stew was a delicious and hearty meal for a cool autumn night! I made this in the Instant Pot and it was super easy to make! I used lean,grass-fed ground beef for a super healthy bowl of comfort food! I added in a few red potatoes, but you can leave them out if you want . Add this to your menu soon!
- 2 T olive oil
- 2 pounds lean ground beef (or ground turkey)
- salt and pepper to taste
- 1 onion, chopped
- 8 oz. baby carrots sliced
- 3 stalks celery sliced
- 1/8-1/4 t crushed red pepper (to your taste)
- 1 cabbage head, chopped
- 1 15 oz can tomato sauce
- 2 cups water
- 2 beef bouillon cubes
- 2 T butter
- 5 red potatoes peeled and cubed (optional)
Set the Instant Pot on saute mode. Add the oil and heat it up. Add the ground beef and salt and pepper to taste. Stir until it is all browned. (Drain excess fat off) Add the onion, celery and carrots. Saute for a couple of minutes. Add the cabbage and the red pepper. Add the water, the bouillon cubes tomato sauce and the butter. Cover and cook on Meat/Stew setting for 13 minutes. While this is cooking, cook the potatoes in boiling, salted water on your stove for about ten minutes or until tender. Drain and set them aside. When the stew is finished, release the pressure and uncover the Instant Pot. If you cooked potatoes, gently stir them in the stew. Adjust seasoning with salt and pepper to your liking. It is ready to serve! Enjoy!
This recipe is from Lisa Jarvis. For more of her recipes go to www.foodforthought.today