Milligan Stew
A chunky and comforting beef and vegetable stew in the pressure cooker.
Servings: 6
Ingredients
- 600 g sirloin cut into cubes
- Salt and black pepper to taste
- 1 teaspoon olive oil 5 ml
- 1 large white onion diced (200 g)
- 2 celery stalks finely chopped (100 g)
- 3 garlic cloves minced (9 g)
- 2 carrots sliced into rounds (120 g)
- 12 green beans cut into 1-inch pieces (90 g)
- 1 red bell pepper diced (120 g)
- 1 medium potato cubed (180 g)
- ½ small cabbage shredded (200 g)
- 1 can 14 oz / 400 g crushed tomatoes
- 4 cups beef broth 960 ml
- 1 teaspoon dried oregano 1 g
- 1 teaspoon dried parsley 1 g
- ½ teaspoon dried marjoram 1 g
- 1 bay leaf
- ½ cup green peas 75 g
- ½ cup lima beans optional (90 g)
- 1 tablespoon fresh parsley chopped (4 g)
Instructions
- Season and brown the meat: Season the beef cubes with salt and pepper. Activate the Sauté function on the Instant Pot. Heat the oil and brown the meat in batches (4-5 minutes per side). Remove and set aside.
- Sauté aromatics: In the same pot, sauté the onion and celery for 3-4 minutes. Add the garlic and cook for 30 more seconds.
- Add vegetables: Stir in the carrots, green beans, red bell pepper, potato, and cabbage. Sauté for 3-4 minutes.
- Add liquids and seasonings: Pour in the beef broth and add oregano, dried parsley, marjoram, and bay leaf. Mix well.
- Pressure cook: Return the meat to the pot. Close the lid, set the valve to Sealing, and cook on High Pressure for 25 minutes. After cooking, let it rest for 10 minutes (Natural Release), then release any remaining pressure.
- Add peas: Open the pot, add the peas, and cook for 5 minutes using the Sauté function (no lid).
- Finish and serve: Remove the bay leaf. Adjust seasoning, sprinkle with fresh parsley, and serve.
Notes
Zero WW Points per serving!
Nutrition
Serving: 391g | Calories: 199kcal | Carbohydrates: 17g | Protein: 21g | Fat: 5.7g | Saturated Fat: 2.1g | Cholesterol: 52mg | Sodium: 901mg | Potassium: 772mg | Fiber: 5g | Sugar: 5.9g | Calcium: 86mg | Iron: 3.5mg