Beef and Butternut Squash Stew (Instant Pot

• Produce

  • 2 Bay leaves
  • 6 cups Butternut squash
  • 2 Carrots
  • 2 Celery stalks
  • 2 cloves Garlic
  • 1 Onion, large
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • 1 Tomato

• Canned Goods

  • 2 1/2 cup Beef broth
  • 2 lbs Beef stew
  • 2 tbsp Tomato paste

• Baking & Spices

  • 4 tbsp Arrowroot starch
  • 1 tsp Hungarian paprika, Sweet

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup Marsala wine

Found on deliciousmeetshealthy.com

Ingredients

• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 Tbsp tomato paste
• 1 tomato, peeled and chopped
• 2 lbs beef stew, cut in 1 pieces
• 4 Tbsp arrowroot starch
• 6 cups peeled and chopped butternut squash, cut in 1 cubes
• ½ cup Marsala wine
• 2½ cup beef broth
• 3 Tbsp olive oil
• 2 bay leaves
• 1 tsp sweet Hungarian paprika
• 1 tsp thyme
• 1 tsp rosemary

Directions

• Add 1 Tbsp olive oil to the instant pot. Add onions, garlic, celery, carrots, tomato and tomato paste to the pot. Season well with salt and freshly ground black pepper. Stir.
• Season beef stew with salt, black pepper and 4 Tbsp of arrowroot starch (or cornstarch). Add beef and butternut squash to the pot. Season butternut squash with salt and freshly ground black pepper.
• Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything. Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil.
• Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes.
• When its ready, press Keep Warm/Cancel button and turn the steam release to venting (aka venting).