Ingredients

• 2 pounds beef chuck, fat trimmed, cut into small pieces
• 1 medium onion, sliced or diced (or use frozen sliced onion)
• 6 stalks celery, sliced
• 6 carrots (large), sliced (or use baby carrots cut in half; about a cup)
• 2 teaspoons salt
• 1 tablespoon sugar
• 2 cans tomato juice (low-sodium; about 1 cup)
• 2 tablespoons cornstarch in 2 tablespoons water (after cooking)

Directions

1. Add the beef and vegetables to a large Ziplock bag (add in layers). Then to a smaller quart-sized Ziplock add the tomato juice, sugar and salt.
2. Instant Pot: From frozen, 30 minutes on high pressure + 10 minutes natural release. After cooking, turn on saute function. Add cornstarch slurry. Cook for a few minutes until slightly thickened.
3. Slow Cooker: From thawed, 5-6 hours on high. After cooking, add cornstarch when it’s done and let thicken for 30 minutes.

Nutrition Information (makes 1 serving size)

• 281 calories per serving
• 16g fat
• 16g carbohydrates
• 18g protein

Macronutrient Breakdown:

• 52% from fat
• 26% from protein
• 22% from carbohydrates