Beef Stew with a Puerto Rican twist

Beef Stew is one of those meals that screams comfort in the cold winter months isn't it? And if there's one thing I love about one pot dishes it's how easy they make weekly meal prep. Get your Instant Pot out and let's get ready to punch up a boring beef stew with some extra cha cha cha courtesy of my beloved Island, Puerto Rico.

Ingredients:

• 1.5 to 2lbs stew meat

• 4 Celery stalks

• Baby carrots

• 1 cup Green beans

• 4-5 large Yukon gold potatoes

• .5 can Tomato Paste

• Garlic

• Badia Puerto Rican spice https://www.amazon.com/dp/B06Y964W42/?coliid=I2F4WUF1JMJFGB&colid=&psc=1&ref_=lv_ov_lig_dp_it

• 1 cup Chicken broth

• 1tbsp Extra virgin olive oil

Directions:

1. Turn Instant pot to saute. While it's warming chop celery, potatoes and green beans

2. Drizzle a little olive oil in the bottom on the pan

3. Once oil is warm add garlic and brown stew meat on all sides

4. Take 1/2 a can of tomato paste and place into a small bowl with a bit of water to thin it out

5. Pour into instant pot with stew meat. Give all the ingredients a good mix.

6. Add celery, potatoes baby carrots and green beans

7. Pour in Badia and mix well

8. Switch Instant pot to manual and cook for 45-55 minutes.

9. For storage contain in one large meal prep container or evenly disperse over smaller individual containers for easy grab and go options for lunch.

Remember, it’s YOU vs. YOU!

XOXO,

Nicole

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