Description

This incredibly delicious soup will warm you up on those chilly winter nights. It is bursting with wonderful Italian flavors, fresh vegetables and tender beef chunks. It can be made the traditional way in the oven or in an Instant Pot.

Ingredients

• 2 - 14 1/2 oz. cans fire-roasted canned tomatoes, puréed
• 4 c. beef broth/stock
• 1 large sweet yellow onion, diced
• 1 lb. small potatoes
• 1 lb. carrots
• ¼ c. pesto
• 2 T. Worcestershire sauce
• 2 t. anchovy paste
• 2 large bay leaves
• 1 T. brown sugar
• 1 T. oregano
• 1 T. finely chopped fresh rosemary
• 2 t. mild paprika
• 1-2 t. kosher salt
• ½ t. freshly ground black pepper
• 2 lb. lean stew beef or chuck roast
• 4 c. fresh baby spinach
• 1 T. finely chopped fresh rosemary
• 2 - 14 1/2 oz. cans super sweet canned corn or a 16 oz. bag sweet frozen corn

Steps

1. Instant Pot Method:
2. Combine beef broth/stock and tomatoes in a 6 quart Instant Pot; turn settings to sauté high; bring mixture to a boil while prepping other ingredients.
3. Dice onion into 1/4-inch dice; cut potatoes in quarters or bite-size pieces, if using large potatoes; slice carrots into 1/4-inch slices. Add onion, potatoes and carrots to Instant Pot.