Beef Stew

• • 1 large onion
  • 1 large carrots
  • 2 celery stalks
  • 2 garlic cloves
  • 4-5 large potatoes
  • 2 lbs beef, cut into small cubes
  • 2 cups beef broth
  • 3 oz tomato paste
  • 3 cups water
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1.5 tsp salt
  • Black pepper to taste
  • 2 bay leaves
  • 1 cup water
  • ¾ cup frozen peas
  • ½ cup fresh dill

1. 1. Finely chop all the vegetables and grate the garlic cloves.
   2. In an instant pot, add all the ingredients except peas, fresh dill, 1 garlic Clove and cornstarch water.
   3. Close the lid of the instant pot and cook it for 30 minutes after it comes to high pressure with a little steam coming from its valves.
   4. After cooking it for 30 mins, turn the stove off and let the pressure drop. Once the pressure is down, you can open the lid.
   5. Add peas, dill and 1 garlic clove and cook on low flame.

Serve hot and enjoy!

• • Calories: 447
  • Fat: 9.1g
  • Sodium: 864 mg
  • Carbohydrate: 44.2g
  • Dietary Fiber: 8.1g
  • Total Sugars: 6.4g
  • Protein: 46.8g