Bright Line Eats

This recipe is great for a cold winter evening, or for batch cooking during the week.

Start by seasoning 1 1/2lbs of beef stew meat, cut into 1/2 inch cubes with salt and pepper. Brown the meat on the sauté setting on the InstantPot with 2 tbsp of olive oil. Once browned remove the meat and juices and set aside.

Add another tbsp of olive oil to the InstantPot and sauté onion, garlic and mushroom for 5 minutes. Pour in beef broth, Worcestershire sauce, Dijon mustard, tomato paste, rosemary and a bay leaf. Mix well and bring to a simmer. Sir the beef and juices back into the InstantPot, secure the lid and cook for 30 minutes on the HIGH pressure setting. after cooking, let the pressure natural release for 10 minutes, then vent and remove the lid.

Remove the bay leaf and then store in carrots, parsnips and turnips. Stir mixture, close lid, and cook for 3 minutes on HIGH pressure setting. Quick release the pressure and remove the lid.

In a bowl, combine the flax seeds and water to create a paste. Stir the paste into the stew, replace the lid and allow to stand for 5 minutes to thicken.

1 serving = full protein, fat and 7oz of vegetables. Add another 7oz of vegetables and you have a complete BLE women’s weight loss portion dinner. Recipe to follow.

instant pot beef and vegetable stew

• 1 1/2lbs boneless beef stew meat, cut into 1/2” cubes

• 1 tsp salt

• 1/2 tsp black pepper

• 2 tbsp olive oil

• 1/2 yellow onion, diced

• 3 cloves garlic, minced

• 8 oz Cremini mushrooms, quartered

• 1 cup beef broth

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tbsp tomato paste

• 1 tsp dried rosemary

• 1 bay leaf

• 3 large carrots, sliced 1/2” thick

• 1 large parsnip, peeled, quartered, sliced 1/2” thick

• 2 small turnips, peeled and cut into 1/2” dice

• 2 tbsp ground flax seeds

• 1 tbsp water

Sprinkle beef with salt and pepper. Select Sauté setting and heat 1 T. oil. Brown meat.

Remove meat and juices and add 1 T. oil. Add onion, garlic and mushrooms and sauté for 5 minutes.

Add beef broth, Worcestershire sauce, Dijon mustard, tomato paste, rosemary and bay leaf. Mix well. Bring sauce to a simmer, then stir in beef.

Secure the lid. Set pressure release to Sealing. Press Cancel to reset cooking program. Select Meat/Stew setting and set cooking time for 30 minutes at high pressure.

After cooking, let pressure release naturally for 10 minutes, then move the pressure release to Venting to release remaining steam.

Open pot and remove bay leaf. Stir in carrots, parsnips and turnips. Secure lid and set pressure release setting to Sealing. Press Cancel to reset cooking program. Select Manual setting and set cooking time for 3 minutes at high pressure.

Perform a quick release by moving the pressure release to Venting.

In a small bowl, stir together ground flax seeds and water to make a paste.

Open the pot and quickly stir the flax mixture into the stew. Recover the pot and let stand 5 minutes to thicken.

4 servings

1 serving = 1 protein, 1 fat and 7 oz vegetables per serving

Enjoy!