Dr. Lexi's Hearty Beef Stew

Ingredients for Dr. Lexi's Beef Stew

There's nothing better than a hot bowl of stew on a cold wintery night. When you're busy, it's even better if its already made! This is why I always hunt for dishes that can be cooked in bulk, taste just as good the next day, and freezes well.

I have intentionally left out the following ingredients because they can cause a worsening in acid reflux, autoimmune symptoms, or GI disturbances. Leaving these ingredients out did NOT change the deliciousness of this stew AND helps you stay on track with your health goals!

Flour, tomatoes, onion, garlic, sugar, wine, mushrooms.

Ingredients:

2.5 lbs of stew beef

5 Carrots, peeled and sliced.

4 Celery stalks, cleaned and sliced

3 Rutabagas, peeled and quartered.

Small potato medley, potatoes cut in half

1 1/2 Organic Beef Stock

3 tbsp Dried Thyme

3 tbsp Dried Rosemary

2 tbsp Apple Cider Vinegar

2 tbsp Worcestershire sauce

Trader Joes 21 Seasoning

Salt

Pepper

Optional: I always enjoy finding ways to add in a dark green leafy into my dishes. 2 handfuls of kale would be a great addition to this dish.

Brown the Beef in a frying pan with a little beef broth. Season with the Trader Joes 21 Seasoning. Use as much as you prefer. Just  make sure all sides are brown. You aren't fully cooking the beef at this stage.

In a pressure cooker, place the browned beef and cover with beef stock. Cook x 20 mins.

After 20 minutes, run the pressure cooker under cold water until it stops sizzling. *The sizzling must be 100% gone before opening the pressure cooker.

Add all the other ingredients and pressure cook x 1 hour to 90 minutes. Let cool and enjoy.

Dr. Lexi