Black Pepper Beef Stew

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 lb of Beef Finger Meat

1 medium onion (peeled and sliced)

3 medium carrots (peeled and cut into bite-size pieces)

1 lb baby potatoes (halved)

Three stalks of Celery (cut into bite-size pieces)

3 ½ tbsp of Oyster Sauce or Vegetarian Oyster Sauce

2 tbsp of Black Pepper

2 ½ tbsp of Ketchup

2 tbsp of Worcestershire Sauce

1 ½ tsp of Sugar

3 Bay Leaf

2 ½ tbsp Garlic (minced)

4 cups of Beef Stock

Kosher salt

Freshly ground black pepper

Directions

Cut beef finger meat into bite-size pieces and season with black pepper and salt.

Brown the beef for 2-3 minutes and add the meat into the instant pot.

Next, using the same pan, saute onion and celery for 3-4 minutes, and add it to the instant pot.

Add carrots and potatoes to the instant pot and mix everything.

Season with 3.5 tbsp of oyster sauce, 2 tbsp of black pepper, 2.5 tbsp of ketchup, 2 tbsp of Worcestershire sauce, 1.5 tsp of sugar, three bay leaves, 2.5 tbsp of minced garlic, and 4 cups of beef stock.

Put the lid on, pressure cook for 30 minutes, and naturally release.