Notes

Ingredients

3 cups dice Carrot
2 cups dice Celery
4 cups peel and dice Russet Potato
1 ½ cups dice Onion
3 teaspoons mince Garlic, Cloves
4 ½ teaspoons Worcestershire sauce
1 teaspoon Thyme, Dried
1 teaspoon Basil, Dried
1 whole Bay Leaf
½ teaspoons Black Pepper
2 pounds Stew Beef
14 ½ ounces Diced Tomatoes, Canned
14 fluid ounces Kettle & Fire's Beef Bone Broth
⅛ teaspoons Salt

Freezer Containers

2 Round Disposable Container, 64 ozs

Supplies

Labels

Nutritional Information

Not available.

Directions

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Place all ingredients into inner pot.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Naturally release pressure for 5 minutes and quick release remaining pressure.
Remove bay leaf.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

Divide all ingredients among indicated number of round freezer containers. Label and freeze.

Ingredients

3 cups dice Carrot
2 cups dice Celery
4 cups peel and dice Russet Potato
1 ½ cups dice Onion
3 teaspoons mince Garlic, Cloves
4 ½ teaspoons Worcestershire sauce
1 teaspoon Thyme, Dried
1 teaspoon Basil, Dried
1 whole Bay Leaf
½ teaspoons Black Pepper
2 pounds Stew Beef
14 ½ ounces Diced Tomatoes, Canned
14 fluid ounces Kettle & Fire's Beef Bone Broth
⅛ teaspoons Salt

Freezer Containers

2 Round Disposable Container, 64 ozs

Supplies

Labels

Nutritional Information

Not available.

Directions

**Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
Place all ingredients into inner pot.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Naturally release pressure for 5 minutes and quick release remaining pressure.
Remove bay leaf.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

Divide all ingredients among indicated number of round freezer containers. Label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it's been frozen.

**Due to the nature of pressure cooking there is always room for inconsistency. The times given are based on 4 servings frozen using 64+ ounce round containers. If you are using a different size/ shape container or more servings you may need to increase your cooking time.**
Place frozen contents into inner pot. Saute for 5 minutes.
Lock cover into place and seal steam nozzle.
Choose the soup setting and adjust to 10 minutes or set manually for 10 minutes.
Naturally release pressure for 5 minutes and quick release remaining pressure.
Remove bay leaf.