Bacon, Beef, and Fennel Stew Rated 9/10 Original Edit

Ingredients

  • olive or avocado oil
  • 1lb stewing beef
  • 0.5lb bacon ends
  • 2 tsp salt
  • 1 tsp black pepper
  • 0.5 onion, chopped
  • 4 cloves garlic, minced
  • 1c dry red wine
  • 1 tsp cayenne
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 tbsp Penzey’s “Fines Herbes” mix
  • 1 leek
  • 1 miedum head fennel, chopped
  • 12oz sliced mushrooms
  • 28oz diced fire-roasted tomatoes
  • 2c chicken broth
  • 2c butternut squash, chopped

Steps

  1. Add oil to instant pot, add meat, season with salt and pepper, and brown on all sides
  2. Add onions and garlic to pot, cook for a minute or two more
  3. Deglaze with wine, simmer until the alcohol evaporates
  4. Add the remaining ingredients and mix
  5. Cook on high pressure for 15 minutes

Notes

  1. You can do this in a slow cooker or stovetop if you don’t have a pressure cooker.

  2. Original quantities are from leftovers and things on sale, feel free to modify

  3. I served with brown rice. You could also drop the cooking time to ~12 minutes, add a sturdy grain such as barley or farro, and cook on low pressure for an additional 4 minutes.