Ingredients
Beef Chuck Roast, cut into 1 inch cubes
1 Tbsp Olive oil
1 Cup turnips, cut into ½ inch cubes
1 Cup carrots, cut into ½ slices
1 Large yellow bell pepper, cut into ½ inch dice
2 Stalks celery, sliced on the bias
14 oz Can diced tomatoes
2 tsp Smoked Paprika
2 Tbsp Worcestershire sauce
1 Bay Leaf
4 Cups beef stock
1 tsp Caraway Seeds
2 Tbsp Peppercorn Beef Rub
Optional - 2 Tbsp flour
Preparation
Coat beef cubes with 2 Tbsp Peppercorn Beef Rub well.
Turn Saute function on Instant Pot and add 1 Tbsp olive oil. Add beef cubes and brown well. Add vegetables and cook for 5-7 minutes.
Add stock, and then the rest of the ingredients and mix well. Place lid on the Instant Pot and press Meat/Stew function button. Set cooking time for 45 minutes.
Do a quick release to the Instant Pot.
Serve with Noodles or spaetzle.
*For a thicker stew, combine the Peppercorn Beef Rub and 2 Tbsp of flour together and coat cubes well in the mixture. Brown meat as directed above.