- 1 pound beef stew meat, diced into small chunks
- 1 teaspoon cracked black pepper
- 2 teaspoons kosher salt
- 1 tablespoon ras el hanout spice
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced green bell pepper
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 bay leaf
- 1 star anise pod
- 2 whole cloves
- 4 cups beef bone broth
- 3-4 cups diced butternut squash
Toss diced beef stew meat in a bowl with black pepper, salt, ras el hanout spice, and garlic powder.
Turn your electric pressure cooker to sauté mode and add olive oil. Swirl the oil around the pot. Add diced yellow onion, diced celery, and green bell pepper to the instant pot. Cook for 5 minutes then add the spiced beef and minced garlic.
Sauté until beef is browned, then add tomato paste, red wine vinegar, bay leaf, star anise, cloves, beef bone broth and diced butternut squash.
Place the instant pot lid on, and set to 20 minutes high pressure on manual mode. Allow pressure to release naturally to prevent meat from being dry. Adjust seasoning, remove and discard bay leaf, cloves and star anise & serve.
Stir. If the stew is too watery, turn the instant pot back on sauté mode and cook for 15 minutes until liquid is reduced.