(Total Time: 30 MIN| Serves: 6)
3 lbs. diced beef rump
1 marrow bone
2 cups tomato
1 cup chopped red onion
1 cup chopped spring onion
2 tbsp. olive oil
2 tbsp. oregano
2 bay leaves
salt and pepper to taste
Put your Instant Pot on High and warm the oil in it.
Add the beef, salt and pepper, and red onion.
Soften 5 minutes.
Add the remaining ingredients.
Seal and cook on Stew for 20 minutes.
Release the pressure slowly.
Discard the bay leaves and bone.
Shred the beef and onions in the sauce.
Per Serving (Calories 340 | Total Fats 20g | Net Carbs: 11g | Protein 33g |Fiber: 8g)