Weight Watchers Instant Pot Cookbook: 100 Healthy and Fast Weight Watchers SmartPoints Recipes to Help You Lose Weight Fast by Annie Charles

Author:Annie Charles [Charles, Annie]
Language: eng
Format: epub
Published: 2018-05-22T18:30:00+00:00

Beef Stew in Butternut Squash

(TotalTime: 45 Min|Serves: 8)

SmartPoints: 10

Ingredients

● 6 thyme stems

● 2 bay leaves

● 2 cups quartered new red potatoes

● 12-oz butternut squash, cubed

● 1-lb cremini or brown mushrooms, quartered

● 2 cups chopped carrots

● 1 tbsp beef base

● 2 cups beef broth, divided

● 1 cup red wine

● 3 ribs celery, chopped about 2 cups

● 1 large onion, chopped about 2 cups

● 4 cloves garlic, pressed or minced

● 3 tbsps vegetable oil, divided

● 2-lbs beef chuck cut into cubes

● 1 ½ tsps freshly ground black pepper

● 1 ½ tsp garlic salt

● 1 ½ tsps Kosher salt and freshly ground black pepper

● 4 tbsps flour, divided

Directions

Mix freshly ground black pepper, 2 tablespoons of flour, garlic salt and kosher salt in a gallon freezer bag. Add beef chuck cubes. Let it marinate for at least an hour.

Heat 1 tablespoon of oil by pressing sauté button on Instant Pot. Add half of the beef cubes, and cook for 8 minutes per batch. Once all sides are browned, transfer beef into a bowl. Repeat the same process to brown the rest of the meat.

Add garlic to pot and cook for a minute. Add the remaining tablespoon of oil and cook celery and onion. This will take around 5 minutes to soften. Return beef to pot.

Boil the wine and add 1 ¾ cups beef broth and the beef base.

Add bay leaves, mushrooms, thyme, butternut squash, carrots and red potatoes.

Set stew setting to cook for 25 minutes once the Instant Pot is sealed.

Meanwhile, mix remaining flour and broth in a small bowl.

Do a quick release and press sauté button. Stir in the flour slurry and mix well. Continue cooking for 5 minutes, until sauce has thickened.

Serve after removing the bay leaves. Enjoy!

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