1lbbeef, chuck roast, fat trimmed, cut into 1-2-inch chunks
2tablespoonsavocado oil - or olive oil
1cupbeef broth - or stock, or bone broth
1/2cupchopped yellow onion
2 1/2cupsred potatoes, peeled and cubed
2cupscarrots, peeled and roughly chopped
1cupsliced celery, roughly chopped
3cupstomato juice - such as V8
1teaspoondried basil spice
To your instant pot/electric pressure cooker, add oil and turn on the saute function. Allow pot to heat (will indicate "hot" when ready).
Season beef with salt and pepper. Once hot, add beef (may need to do this in batches) and saute until all sides are browned.
Add beef broth to deglaze the bottom of the pot for 3 minutes; stir and scrape the bottom to remove any browned bits.
Add the potatoes, carrots, celery, tomato juice, garlic and spices - stir to combine. Make sure that the release valve is in the sealing position. Place the lid on the Instant Pot, turn and lock the lid.
Using the stew/meat setting, set timer for 30 minutes. then allow the pressure to release naturally for 15 minutes before doing a quick release.
Mix together tapioca starch and cold water in a small bowl and stir into the stew pot, until thickened, 2-3 minutes.
make sure beef broth and tomato juice do not contain sugar
nutrition info is based on 5-servings. Can feed 5-6, depending on portion size