Ingredients

• 1 tablespoon olive oil
• 1½ pounds beef stew meat
• 1 (8 ounce) package fresh button mushrooms, quartered
• 2 cups fresh cauliflower florets, cut into bite-size pieces
• 1 large green bell peppers, chopped
• 1½ tablespoons Onion Onion™ Seasoning
• 1 tablespoon Garlic Garlic™ Seasoning
• 1 tablespoon Rustic Herb Seasoning
• 4 cups unsalted beef broth or stock
• 1 (13.5 ounce) can full fat coconut milk

Directions

1. In a 6-quart or larger multi-cooker set to Sear/Sauté on HIGH, heat oil. Add beef; sear until browned on all sides. Remove from pot.
2. Reduce heat to MED/HIGH. Add mushrooms, cauliflower, peppers, Onion Onion Seasoning, Garlic Garlic Seasoning and Rustic Herb Seasoning to pot; sauté 3-4 minutes.
3. Stir in broth and beef. Set multi-cooker to Pressure Cooker on HIGH for 25 minutes. When soup is done, do a quick pressure release. Stir in coconut milk.

• Makes 5 servings.
• Tip: For a thicker soup, whisk 1-2 tablespoons arrowroot powder or cornstarch with 1-2 tablespoons water and stir into soup with coconut milk.
• Make Ahead & Freeze: Place step 1 ingredient in a quart freezer bag. Place step 2 ingredients in a gallon freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
• Slow Cooker Option: Following directions above, sear beef and sauté vegetables in a skillet. Assemble in a 5-quart or large slow cooker. Cook on LOW 7-8 hours.

Nutrition

Per serving: Calories: 368, Total Fat: 23.5g, Sat. Fat: 15.5g, Cholest: 87mg, Sodium: 613mg, Carbs: 9g, Fiber: 1g, Sugar: 2g, Protein: 32g.