Beef stew with sweet potato and squash

 

Ingredients:

1 tbsp Becel vegan margarine

2 Large carrots, peeled and sliced

1 stalk celery, diced

1 tsp kosher salt

4 turns of pepper grinder

1lb beef stir fry strips or beef stew meat

1 cup President's Choice frozen diced butternut squash

1 cup President's Choice frozen sweet potato chunks

2 tsp Fody Chicken Soup base

2 cups water

1 tsp oregano

For thickening:

3 tbsp corn starch

1/2 cup water

Instructions:

1) Heat Instant pot by using the Sauté function.

2) Melt margarine and brown beef for 1 to 2 minutes (do not cook through).

3) Turn off Instant pot and add 1/2 cup water and scrape bottom of pot to make sure nothing is stuck.

4) Add remaining ingredients, except corn starch and 1/2 cup water, to the pot and stir well.

5) Secure lid and Pressure cook on high pressure for 15 minutes with a 5 minute natural release. Release remaining pressure manually.

6) Combine 3 tbsp corn starch with 1/2 cup water. Press Sauté and stir in cornstarch mixture. Simmer until thickened.