from ProverbsThirtyOneWoman.blogspot.com
2 lbs. beef stew meat
1 tablespoon olive oil
Salt and pepper
1 1/2 cups chopped yellow onion
1 garlic clove, minced
14.5 oz, diced tomatoes in liquid
14.5 oz. beef broth
2 bay leaves
1 lb. whole radishes, roots and leaves trimmed off
1 cup sliced celery
1. Season the top of the meat cubes with salt and lots of pepper.
2. Pour oil or bacon drippings into the Instant Pot and turn the machine to saute. Once the oil is hot, add the meat, seasoned side down. Season the side of the meat now facing up with salt and pepper.
3. Brown the meat on every side. There should be no trace of pink and the meat should appear cooked and darkly browned. (This step is important to achieving beautifully tender but not dry meat.) Transfer the meat to a bowl and set aside. (See *Note below.)
4. Pour the onion and garlic into the Instant Pot and saute until the onion is translucent.
5. Add the tomatoes, broth, and bay leaves, along with a little more salt and pepper. Deglaze by scraping the bottom of the pot with a large spoon to remove any sticking brown bits. Simmer for 5 minutes.
6. Add the meat to the Instant Pot, put the lid on, and cook on Manual for 20 minutes. Release the steam manually.
7. Add the radishes to the stew, along with the celery. Replace the lid and cook on Manual for 10 minutes. Release the steam naturally.
Oven Method: Preheat the oven to 250 degrees F. Cook the seasoned meat in a Dutch oven placed on a stovetop burner. Transfer the darkly-browned meat to a bowl and set aside. Add onion and garlic to the pot and saute until onion is translucent. Add tomatoes, broth, and bay leaves, and season with more salt and pepper, deglazing by scraping up browned bits from the bottom of the pot using a large spoon. Simmer 5 minutes. Remove from the burner, add the meat, cover with a lid, and place the Dutch oven in the preheated oven. Bake, covered, for 1 1/2 hours. Remove from the oven and add the radishes and celery. Bake, covered, another 60 minutes.
*Note: You may notice I don't recommend flouring the meat before browning it. This is because I've discovered it's totally unnecessary! No one who has eaten my stew can tell the flour is missing, so I see no need to add it - especially if you're low carb or have any sensititivies to wheat.
Makes about 10 servings.