(Total Time: 65 MIN| Serves: 8)
2 cups chopped onion
1 tin chopped tomatoes
1 cup chopped carrot
1 cup chopped celery
½ cup red wine
8 chopped garlic cloves
¼ ounce mushrooms
1 tbsp. oil, split in half
salt and pepper
parsley, lemon zest, bay leaf
Put the Instant Pot on high heat with half a tablespoon of oil and the onions.
After five minutes, add the remaining oil and the beef.
After turning the beef for 10 minutes to brown it a little, add the remaining ingredients.
Cover with stock or water and cook on Stew for 45 minutes.
Per Serving (Calories 186 | Total Fats 6g | Net Carbs: 9g | Protein 24g |Fiber: 2g)