About the Recipe
Check out this Phase 1 friendly Ideal Protein Recipe
Ingredients
Ingredients:
1½ pounds lean beef round, cut into 1½-inch cubes
1 teaspoon salt
¼ teaspoon black pepper
2 teaspoons olive oil
½ cup beef broth
½ cup chopped tomato
2 cups thinly sliced leek, rinsed well
2 cups diced turnip
2 cups sliced mushrooms
2 garlic cloves, minced
1 teaspoon whole-grain mustard
2 cups spinach leaves
2 teaspoons chopped rosemary
Preparation
Toss the beef with the salt and pepper. Heat the oil in a 6-quart multi-cooker on the saut. setting until “hot” is displayed, about 3 minutes. Add half of the beef and sear, turning once, until browned, about 5 minutes.
Transfer to a plate. Repeat to brown the remaining beef. Add the broth and tomato to the pot, stirring to scrape the brown bits from the bottom. Stir in the leek, turnip, mushrooms, garlic, mustard, and browned beef. Follow the manufacturer’s directions for locking the lid and preparing to cook. Set to high pressure for 7 minutes. It will take a couple of minutes to come up to pressure.
After the cycle is complete, follow the instructions for quick pressure release. Carefully unlock and remove the lid. Add the spinach and rosemary; stir until the spinach wilts. Refrigerate leftovers for up to 4 days or freeze up to 3 months.
Tip: To cook this stew on your stovetop, use a Dutch oven or large, heavy pot with a lid. Heat the oil over medium-high heat and sear the beef as above. Add the stew ingredients as directed above, increasing the amount of broth to 1 cup. Bring to a boil, cover the pot, and adjust the heat until the stew just simmers. Simmer, stirring occasionally, until the meat is very tender, 2 to 21/2 hours. Garnish as above.