(Ready in about 45 minutes | Servings 8)   
16 ounces stew meat
1 onion, finely chopped
2 garlic cloves, minced
4 potatoes, chopped
2 celery stalks, chopped
2 carrots, chopped
2 cups beef bone broth
1 tablespoon lard
1 tablespoon sea salt
1 teaspoon red pepper flakes, crushed
1 teaspoon black pepper, ground
1 bay leaf
1 teaspoon cumin powder
1 teaspoon celery seeds
2 tablespoons tomato paste
2 tablespoons arrowroot flour   


Choose “Sauté” on your Instant Pot. Sauté meat, onion and garlic until the meat is no longer pink.

Add the remaining ingredients, except for arrowroot flour. Now place the lid on your Instant Pot and press “Meat/ Stew”.

Cook for 35 minutes under HIGH pressure.

To make the slurry, combine 1/4 of the cooking liquid with the arrowroot flour. Add the slurry back to the pot. Serve warm.