(Total Time: 20 MIN| Serves: 6)
Ingredients:
2lbs diced beef brisket
1 cup red wine
1 cup stock
6 carrots diced
1 onion diced
2 tbsp. minced garlic
Italian herbs
hot paprika
salt and pepper
Directions:
Mix all the ingredients in your Instant Pot.
Seal and cook on Stew 15 minutes.
Depressurize naturally.
Per Serving (Calories 620 | Total Fats 35g | Net Carbs: 5g | Protein 50g |Fiber: 3g)
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