This is the recipe that causes so much trouble.  Just look at the list of vegetables and all you have to do to them!  Plus to serve this dinner by say 7:00 PM you would have to have it in the pot by 9AM.  If you are a working person, you either add at least 3-4 hours to your morning routine or as I was trying to do get it all assembled the day before and start the pot at 6:00 on high and lower it for 9 hours as you walk out the door.  This again serves 8 and is from Elizabeth L. Richards, Rapid City, SD.  I’m hoping for 4 days of freedom.  As it was such a problem to get Jim’s help yesterday, I did not get up at 9:00 am and in fact got it all assembled by 2:30 PM.  Either way this to me is a looser.

Ingredients:

1 1/4# flank steak, 1 1/2” thick

8 red potatoes, small to medium in sized

10 baby carrots

1 large clove garlic, diced

1 medium sized to large onion, chopped

1 C baby peas

3 ribs celery, cut in 1” pieces

3 C cabbage in chunks

2 (8 0z) cans low-sodium tomato sauce

1 T Worcestershire sauce

2 bay leaves

1/4-1/2 t dried thyme, according to your taste

1/4-1/2 t dried basil, according to your taste

1/4-1/2 t dried marjoram, according to your taste

1 T parsley

2 C water or more, if desired

4 Cubs beef or vegetable bouillon (I did 5 C of my vegetable broth + about 1/2 C of beef broth left over in the refrigerator.)

Directions:  

1. Trim flank steak of fat.  Cut in 1 1/2” thick cubes.  Brown slowly in the bottom of your Insta Pot on sauté, high.  
2. Quarter potatoes.
3. Combine all ingredients in large slow cooker. (InstaPot)
4. Cover.  Cook on high 1 hour.  Turn to low and cook 9 additional hours. 

There weren’t enough vegetables and the beef tasted like shoe leather.  After day one I would not eat the beef.  It lasted for 4 days!