It’s soup season, one of my favorite times of year. And what goes hand in hand with soup season? Meat and Vegetable Stew! This recipe is on rotation during cold months, and has been one of my favorites since I was a little girl. Here’s how I make it in the pressure cooker!

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Ingredients for Hearty Beef and Vegetable Stew

• Vegetables:
    •    Sweet potato, peeled and cubed
    •    White potatoes, peeled and cubed
    •    Carrots, sliced
    •    Cabbage, chopped
    •    Zucchini, chopped
    •    Butternut squash, peeled and cubed
    •    Kale or collard greens, chopped
    •    1–2 onions, diced
    •    4–6 cloves garlic, minced

• Meat and Broth:
    •    1 large piece of chuck beef (“Chuck Beff”), cut into chunks
    •    Bone broth (enough to cover the meat in the pressure cooker)

• Seasonings:
    •    Salt (to taste)
    •    Black pepper (to taste)
    •    Garlic powder
    •    Onion powder
    •    Oregano
    •    Less than ½ lemon’s worth of lemon juice (added at the end)

Instructions

1. Cook the Beef
       1.    Place beef chunks into your pressure cooker.
       2.    Add enough bone broth to cover the meat.
       3.    Season with salt, pepper, garlic powder, onion powder, and oregano.
       4.    Pressure cook on high for 20 minutes.
       5.    Once done, allow a quick release.
       6.    Transfer the cooked beef and all the broth to a very large soup pot.
2. Add the Vegetables
       1.    Add all the chopped vegetables to the pot with the beef and broth.
       2.    Add additional water or broth as needed to cover everything.
       3.    Bring to a gentle boil, then reduce to a simmer.
       4.    Cook for about 20 minutes, or until all vegetables are soft and tender.
3. Finish & Serve
       1.    Adjust salt, pepper, and seasoning as needed.
       2.    Squeeze in less than ½ lemon’s worth of lemon juice right before serving (brightens the whole stew).
       3.    Stir well, top with parsley & parm enjoy warm!