3 cups dice Carrots
2 cups dice Celery
4 cups peeled and diced Russet Potato
1 ½ cups diced Onion
3 teaspoons minced Garlic
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 Fire Roasted Diced Tomatoes, Canned
14 fluid ounces Beef Broth
⅛ teaspoons Salt
You can sauté the meat in the pot before hand by pushing the sauté button and waiting until it says hot but it’s not completely necessary
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.
Release pressure. (In the video I say wait 10 minutes, but it really didn’t need it!)
Remove bay leaf.