After I posted The Best Chicken Fajitas (they really are), I tried that same marinade with some steak fajitas.

You know what? It wasn't as good with steak.

Beef has a stronger flavor and needed a deeper, smokier sort of flavor.

So, I got to work and created the best steak fajitas I've ever made!

Steve was especially excited about this one -- he always orders steak fajitas when we go out for Mexican. It's almost Father's Day, too, so here you go, hon!

You Will Love This Steak Fajitas Marinade

• Great for group entertaining on a Blackstone griddle or BBQ grill.
• Can be mostly prepped ahead of time.
• A delicious meal prep with some street taco tortillas, over salad greens, or some rice & beans.
• Works well with chicken or pork!

Homemade Steak Fajitas Ingredients

For the marinade:

• Heat safe oil: I use avocado oil if I know that I’m grilling.
• Coconut aminos: You can also use Worcestershire or soy sauce
• Smoky Chipotle Taco Seasoning: This is a custom seasoning blend that’s easy to make, but you can use any kind of taco seasoning you like.
• Coconut sugar: Brown sugar also works here.
• Hot sauce: Any kind! Or leave it out if you’d prefer.
• Limes: You’ll need the juice for the marinade and also a few to cut up and use a garnish.

For the fajitas:

• Fajita toppings: Guacamole, sour cream, hot sauce, cotija cheese…. whatever you prefer.
• Flank steak or skirt steak: I’ve also used other cuts of steak (NY strip, sirloin) and sliced them really thin after grilling.
• Sea salt
• Bell peppers: any color
• Yellow onions: Sweet or white onions also work well
• Fresh cilantro: Yes. And lots. Unless you think it tastes like soap.
• Tortillas: Any kind!

What type of steak is best for fajitas?

Flank steak is typically the most common cut of beef for steak fajitas. It's a thin, relatively inexpensive cut of meat, which works to your benefit. It's easy to infuse flavor when meat isn't so thick.

Skirt steak would also work well because it's similar in thickness as flank steak.

You can also use other types of steak -- like strip steak or sirloin steak. I'd stay away from thicker cuts like ribeye.

The secret ingredient is the Smoky Chipotle Taco Seasoning I posted recently. If you have a batch of that on hand, the marinade comes together really quickly!

I love that taco seasoning so much.

If you don't want to use my blend for this recipe you can use regular taco seasoning and add a diced chipotle pepper from a can of chipotle in adobo sauce (about 2 teaspoons if you can find them pre-chopped.)

How to Make Stake Fajitas

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

How to cook fajita peppers and onions

I like to slice my peppers and onions into strips and marinate them along with the meat. It gives them SO much flavor this way, but cooking them on the grill can be tricky.

My favorite way to cook peppers and onions for fajitas is using a grill skillet. If you don't have one and you do a lot of grilling, I HIGHLY recommend getting one.

I got my stainless steel one from Williams-Sonoma several years back (they don't sell this particular one anymore), but Amazon has a similar one. I like that the handles are removable so you can close your grill lid.

Don't have a grill skillet? Saute them in a REALLY hot oiled pan in batches so you get some nice coloring. Don't try to cook them all at once or you'll have some sad, steamed vegetables.

You can also broil them on the highest oven rack.

How to cut across the grain

You've heard the term "cutting across the grain" in steak recipes, right?

This simply means to cut in the opposite direction (or perpendicular) to the direction of the meat grain (or striation lines in the meat).

When you cut opposite of those lines you're cutting through a lot of connective tissue that you'd have to chew through if you cut WITH the grain, or parallel to the lines going through the meat. You don't want that.

Steak Fajitas Marinade Tips

• Make sure to slice the steak against the grain so it’ll be nice and tender and easy to chew.
• I highly recommend marinating overnight. At the very least, marinate it at room temp for an hour.
• Let the steak sit at room temp for at least 30 minutes before grilling to get some of the chill off.
• When you put the steak on the grill, make sure the grill is really hot. And let the steak cook undisturbed for at least 4-5 minutes to form nice grill marks.
• Save time by prepping the marinade ahead of time and slicing the onions and peppers. Chill everything until ready to use.

How to Serve the Best Steak Fajitas

You can serve these traditionally with tortillas and the usual fixings – guacamole, pico de gallo, sour cream, cilantro, hot sauce.

The steak and grilled vegetables make a stellar fajita salad over a bed of salad greens and some kind of mexi ranch. My Roasted Jalapeño Ranch Dressing would be delicious here.

You can also put together fajita bowls with Cilantro Rice and Mexican Black Beans.

Storing Homemade Steak Fajitas

Any leftover steak and grilled vegetables can be stored in an airtight container for up to a week.

You can prep the marinade ahead of time and chop the vegetables, but I don’t recommend freezing anything.

Frequently Asked Questions

Here are some of my favorite sides and garnish recipes to serve with fajitas!

• Instant Pot Cilantro Lime Rice -- a knock off of the rice found in Cafe Rio or Costa Vida Mexican restaurants.
• If you're going all out, make a batch of Instant Pot Mexican-Style Black Beans. (See how two Instant Pots can be handy? Situations like this.)
• Homemade Guacamole and Pico de Gallo are non-negotiable.
• Southwest Cabbage Slaw is an EXCELLENT base for a fajita salad.
• And you might as well drizzle some Roasted Jalapeno Paleo Ranch on top.

Homemade Steak Fajitas

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

Flank steak and veggies are marinated in a smoky marinated with a touch of heat to make these super flavorful fajitas! Use them to make traditional fajitas or throw them on a salad (our favorite way to eat them!) And save the leftovers for breakfast the next day.

Print

Ingredients

For the marinade:

Toggle ingredient group

• 2 Tablespoons oil
• 2 Tablespoons coconut aminos
• 4 teaspoons Smoky Chipotle Taco Seasoning
• 2 teaspoons coconut sugar
• 2 teaspoons hot sauce
• 2 limes

For the fajitas:

Toggle ingredient group

• 1 1-2 pound flank steak
• ½ teaspoon salt
• 2 bell peppers, any color
• 2 medium yellow onions
• Fresh, chopped cilantro
• Your favorite paleo or gluten-free tortillas
• Fajita toppings (guacamole, salsa, sour cream, jalapenos, extra lime wedges, cotija cheese.)

Instructions

1. Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
2. Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
3. For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
4. Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
5. Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
6. Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
7. Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
8. Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

Notes

Nat's Note: If you plan on marinating your steak for more than 8 hours, add the marinade to the peppers & onions later, like a few hours before cooking. If they marinate too long they might get mushy.

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The post BEST Steak Fajitas appeared first on Perry's Plate.

Let me introduce you to the Lexus of chili. This steak chili recipe is, hands down, the best chili I’ve ever made. Or eaten. Using bits of steak or stew meat instead of ground beef is a total game changer.

Many of my readers have used this chili in chili competitions and have won or have done really well (even in Texas, which is saying a lot). A lot of people agree that this is the best!

This recipe might look long and slightly intimidating, but it’s worth the extra time and sautéing. I’ll hold your hand. And then we’ll be high-fiving once your family deems you the best chili maker they know.

Award Winning Steak Chili Recipe!

And apparently a lot of you feel the same way because it has won a lot of October chili cook offs! (More on that later.)

This was also the first time I've made a chili recipe with steak instead of lean ground beef, ground turkey, or ground chicken. It's like the Lexus of chili.

Looking for a Meat-free Monday Recipe? Try my paleo vegetarian chili!

It's also unique that it uses only jalapeno peppers and no canned green chile peppers or green bell pepper. It's a delicious chili, though, so trust me on this!

What is the Best Beef for Chili?

Using steak in chili can seem like an indulgence, right? It doesn't have to be!

Stew meat or a chuck roast is the best to include in your chili recipe with steak! Because you're cooking it really slowly for a long time, it'll soften up and be just as tender as great steak.

If you get grass-fed beef shares like us, then high-quality beef is pretty affordable! I always reserve a package of steak or stew meat to make this chili at least once every winter.

It has to compete with a couple of other beef recipes we love that remind us of living in Europe -- Borscht and Goulash. We like hearty, stick-to-your-ribs meals in the winter.

Stew Meat Chili ingredients

• Spices & herbs (chili powder, cumin seeds, cayenne pepper, cinnamon, oregano, bay leaves)
• Steak or beef stew meat
• Onions, celery, garlic, jalapenos
• Beef, chicken, or vegetable stock
• Tomato paste & crushed tomatoes
• Semisweet or dark chocolate chips (yes, seriously)
• Masa harina or corn flour (just a little makes a big difference)
• Butternut squash (optional, but fun!)
• cilantro, parsley, and garnishes

Does Chili Need to Have Beans?

If you're looking for a classic bean chili recipe, this isn't it. Most chili recipes have kidney beans or black beans, but this crock pot chili -- no beans. (In some parts of Texas putting beans in chili is frowned on -- go figure! A beanless chili recipe would do well there.)

It's a nice homemade chili recipe to have if you're eating paleo or avoiding legumes. And it's gluten free as is.

How to make Steak Chili with Stew Meat

There are instructions below to use your slow cooker and I put adaptation for Instant Pot (or another electric pressure cooker) or stovetop as well!

1. Combine the spices and coconut sugar in a small bowl and set aside.

2. Add the beef to a large bowl and season with black pepper and salt.

3. Heat the oil in a large, deep skillet or saute pan over high heat. Add the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker. This might need to be done in batches depending on the size of your pot.

Do You Have to Sear the Beef Before Slow Cooking?

Short answer: No.

Alternate short answer: Yes, if you have time.

Also, this isn't a "done in 30 minutes" kind of chili. It does require some prep work like chopping and searing beef chunks at medium-high heat, but it makes quite a big of chili, and I love having leftovers.

4. When you're finished with the beef, add the chopped onion, celery, and salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.

5. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.

6. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).

7. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.

8.Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Making Stew Meat Chili in an Instant Pot

Most things that you make in a slow cooker you can adapt for Instant Pot.

And the nice thing is that if the slow cooker requires meat being browned on the stove, you can just use the Saute setting on your Instant Pot!

Converting cooking times might be a little trickier though. It totally depends on the type and thickness of meat you have. For this recipe, using steak or stew meat would only require about 20 minutes of pressure cooking time.

If you feel like this is too long you can play with the timing.

Making Chili with Stew Meat on Stove Top

If you have a large dutch oven and some patience, sure! Just let it simmer over medium-low heat for an hour or so until the beef is tender.

Chili with Stew Meat storage

LEFTOVER STEAK CHILI FREEZES BEAUTIFULLY.

This Slow Cooker Steak Chili is one of those recipes you put together on a lazy Saturday morning that will feed you a few times the next week. It's not one for busy weeknights.

It's a great meal prep recipe in that regard. Or if you are looking at the large pot of chili you just made wondering if you overshot.

It's also a good one to take someone who is sick or just had a baby or needs a little love. Or is super overwhelmed with life. Cozy comfort food meals are great for that. And sometimes meals say exactly what we want to say when we don't quite know what words to use.

You can warm it up and serve it over baked potatoes or on chili dogs, too.

Is this Meaty Chili Recipe spicy?

It does have a medium heat, but if you're concerned about that, omit the cayenne and make sure to get all of the seeds and membranes out of the jalapenos. Or leave out the jalapenos entirely.

Typical chili seasonings have chili powder which can vary in hotness depending on the brand.

If you're looking for a more spicy chili, bump up the jalapenos and cayenne or serve it with a few shakes of hot sauce next time.

This chili recipe with stew meat is an award winner!

I've loved hearing about all of the chili cook-offs this recipe has won over the years! It even one in Texas, guys. And Texas chili is no joke.

Yay for the best beef chili recipe! And yay for making chili in a slow cooker! Let me know if you enter this into a contest and win. It seriously makes my day.

If you need a tip, make it the day before you enter it into a contest. Most chili is better when reheated the next day after the flavors have melded together well in an airtight container overnight.

Stew Meat Chili tips & tricks

The ingredients aren't hard to find either. It has a familiar chili powder base in the spices, but you may need to get some cumin seeds. (If you want, you can substitute a lesser amount of ground cumin -- probably a Tablespoon will do.) 

And instead of tomato sauce, it calls for a mixture of tomato paste and crushed tomatoes, which I like. You can even use diced tomatoes blended up in place of crushed tomatoes. I'm not a fan of big tomato chunks in my chili. Beef broth can be swapped out with chicken broth, but beef gives it a richer flavor.

And ALLLLL of the spice action in this chili just blows me away. Not spice as in spicy-hot, but a complex mix of seasonings that give it such richness and depth. More than any other chili I've ever made. It's well worth opening a few extra jars, I promise. You can absolutely make it spicy if you like -- just shake in a little extra cayenne pepper.

Steak Chili goes well with these sides

• Baked potatoes
• Chili dogs
• Cornbread
• Instant Pot Cilantro Lime Rice
• Instant Pot Lemon Herb Rice

Serving Chili with Stew Meat

I love this chili topped with sour cream, shredded cheddar cheese, hot sauce, and sliced green onions, but if you're avoiding dairy, try cubed avocado! It creates a great creamy element without the dairy.

More Chili Recipes on Perry's Plate

Hearty Winter Chili -- A great, quick chili with a BBQ flavor! And comes together really quickly.

Paleo Vegetarian Chili -- A great vegetarian chili recipe for those meatless Mondays!

Moroccan Paleo Turkey Chili -- This paleo turkey chili recipe has a Moroccan twist with a fun spice blend and a couple of unique ingredients!

PSST — I have even more chili recipes (more chicken and pork chilis especially!) in my cookbooks. Grab a copies of The Big Book of Paleo Slow Cooking and The Big Book of Paleo Pressure Cooking for more delicious chili recipes and a whole slew of Instant Pot and slow cooker recipes!

More Recipes on Perry's Plate

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Meaty Chili Recipe with Stew Meat FAQs

Stew Meat With Chili

Yield: Serves 8-10

Prep Time: 45 minutes

Cook Time: 6 hours

Additional Time: 15 minutes

Total Time: 7 hours

This is absolutely my favorite chili of all time. And apparently many of you feel the same way! It's a winner in our house as well as many chili cook-offs around the country. Give it a whirl and let me know what you think!

I also included instructions for Instant Pot in the recipe notes.

Print

Ingredients

Toggle ingredient group

• ¼ cup chili powder
• 2 Tablespoons whole cumin seeds
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cinnamon
• 2 teaspoons dried Mexican or regular oregano
• 3 bay leaves
• 2 teaspoons coconut sugar or honey
• 4 pounds steak, cut into 1-inch cubes (can also use boneless chuck or stew meat)
• 1 teaspoon freshly ground black pepper
• 2 ½ Tablespoons Kosher salt
• 3 Tablesoons heat-safe oil (avocado or coconut)
• 4 cups chopped onions (3 medium or 2 large)
• 1 ½ cups chopped celery (about 4 ribs)
• 6 cloves garlic, chopped
• 2 jalapeno chiles, seeded and roughly chopped
• 1 ½ cups stock (beef, chicken, or vegetable will do)
• 2 Tablespoons tomato paste
• 1 28-ounce can crushed tomatoes
• 1 ounce semisweet or dark chocolate chips
• 3 Tablespoons masa harina (corn flour, not cornstarch -- optional)
• 2 cups water
• 2 cups chopped butternut squash (optional)
• ½ cup chopped cilantro
• ½ cup chopped parsley
• Grated cheddar, chopped green onions, and sour cream for garnish

Instructions

1. Combine the first 7 ingredients in a small bowl and set aside.
2. Add the beef to a large bowl and season with the black pepper and 1 Tablespoon of the salt.
3. Heat the oil in a large, deep skillet or saute pan over high heat. Add about ⅓ of the beef to the skillet. Let the meat sit for a minute or so, then stir them up. Cook for another couple of minutes, then transfer the meat to the crock of a 6-quart slow cooker.
4. Repeat with remaining beef, adding it to the skillet in two more batches and browning them in spots. Add more oil between batches, if necessary.
5. When you're finished with the beef, add the onion, celery, and 1 Tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes. Add garlic, jalapenos, and spice mixture and cook for another minute.
6. Pour in the stock, tomato paste, and crushed tomatoes and simmer for 3 minutes. Stir in the chocolate, masa harina, and another couple large pinches of salt and cook for another minute.
7. Transfer this mixture to the slow cooker with the beef. Add the water and the squash cubes (if using).
8. Cover and cook on high for 5-6 hours or low for 7-8 hours, stirring only once or twice, until the beef is very tender.
9. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili with garnishes.

Notes

Nat's Notes: The original recipe had 1 teaspoon of cayenne. I thought ¼ teaspoon was plenty spicy, and perhaps a little too much for my 4-year-old who filled her chili with cornbread and sour cream.

Instant Pot Adaptation:

• Omit the water and reduce the broth to 1 cup.

• Do all the searing in the Instant Pot using the Saute mode.
• Cook at high pressure for 20 minutes and let the cooker sit for 15 minutes before releasing the steam manually.

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It's an adaptation of a fantastic recipe from Emeril Lagasse's book, Sizzling Skillets and One Pot Wonders. (The Slow Cooker Indian Beef was also from this book and are favorites of ours!)

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

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This Juicy Bacon Jam Burger will blow your mind!

I’m a huge fan of a good burger (note the dozen or so burger recipes on my site!) and the tangy-sweet bite of bacon jam goes so well in a burger with melty cheese and juicy beef.

Bacon jam (and these burgers) aren’t hard to make either! I’ll show you everything you need to know and these will be you go-to burgers all grilling season long.

What is bacon jam?

If you're not familiar, bacon jam is a combination of bacon and caramelized onions in a tangy sweet sauce. It's a . . . spiritual experience. And thankfully it's easy to make and I've got a recipe right here for you: Bacon Onion Jam.

It comes together in about 30-ish min with just a handful of ingredients. Use it on burgers, grilled meats, and use it to make the best grilled cheese of your life. (I'm not exaggerating.)

Bacon Jam Burger Recipe Ingredients

• Ground beef: Any kind will do. We're making our own patties here.
• Steak seasoning: I like to make my own Homemade Steak Seasoning, but just use your favorite kind or an all-purpose BBQ rub.
• Worcestershire Sauce
• Cheese of your choice: for this recipe I like smoked gouda or another type of smoked cheese. Munster works well, too, an melts nicely.
• A batch of Bacon Jam: Make this earlier in the day or up to 4-5 days in advance. If it's chilled you'll have to warm it up a little since the bacon drippings will make the bacon jam firm up when chilled.
• Buns and other burger fixings: We're obsessed with this Burger Sauce. It add a creamy element to these burgers!

How to make a Bacon Burger

1. Prep your patties by adding the steak seasoning and Worcestershire to your ground beef. Divide it into 6 patties or balls, if you're doing smash burgers.
2. Heat up your grill or griddle. If you're doing smash burgers, put the balls of meat on the hot griddle and smash them really flat. Cook the burgers until they're as done as you prefer.
3. Add cheese during the last couple minutes of grilling as well as a big spoonful of bacon jam.
4. Assemble burgers on toasted buns.

Bacon Hamburger variations

• Make it spicy: Add some diced jalapeño to your bacon jam and a few pinches of cayenne to your ground beef to give these burgers a little kick.
• Switch up the meat: Use ground chicken, pork, turkey, or a combination of them for a different type of burger.
• Low carb style: Swap out the bun for a lettuce wrap. Or turn this into a "burger salad" situation over a pile of salad greens and a drizzle of burger sauce. (YUM.)
• Smoke it: Add an extra smoky component by making Smoked Burgers on your pellet grill or smoker!

Bacon Jam Burger Recipe Tips

1. If you’ve made the bacon jam ahead of time it has most likely congealed a bit. Set the container in the sun or next to the grill so it can loosen up before you use it. Or put it on your burger a minute or two earlier so it has time to soften.
2. Don’t overcook your burgers! Even bacon jam can’t save a dry, overcooked burger patty.
3. Don’t add your cheese too early. I’d recommend adding the cheese and bacon jam at the same time – the last 1-2 minutes of cooking.
4. Make your bacon jam ahead of time! It stays good in the fridge for a couple of weeks.

How to Serve A Bacon Jam Burger

These burgers are great on their own or with any of the variations above. If you're looking for side dishes, these are some of my easy recipes that would work really well with these burgers:

Best Sweet Potato Fries

Instant Pot Potato Salad

Sweet Kale Salad

Avocado Lettuce Salad

Storing Leftover Bacon Burgers

If you happen to have leftovers, store any cooked patties in a lidded container in the fridge for up to 3 days.

I highly recommend reheating theses patties in a lidded skillet over medium high heat with a few tablespoons of water added so they don't dry out.

More Delicious Burger Recipes on Perry's Plate

Smoked Burgers

Jalapeno Burgers (smash burger style)

Mushroom Burgers

Goat Cheese Burger

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Bacon Hamburger

Yield: 6 burgers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Bacon cheeseburgers are the bomb, but may I suggest an upgrade? If you've been around for a while you know that I like to take familiar recipes and twist them a little. (Or a lot.) This time I took a bacon cheeseburger and swapped out regular bacon for... bacon jam. The result? You're new favorite burger.

Print

Ingredients

• 2 pounds ground beef
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon steak seasoning
• 1 batch of Bacon Jam
• 6 slices of cheese
• Buns and other burger fixings

Instructions

1. Prep your patties by adding the steak seasoning and Worcestershire to your ground beef. Divide it into 6 patties or balls, if you're doing smash burgers. Each patty should be roughly ⅓ of a pound.
2. Heat up your grill or griddle to high heat. If you're doing smash burgers, put the balls of meat on the hot griddle and smash them really flat. Cook or grill the burgers until they're as done as you prefer, flipping them a couple times.
3. Add cheese during the last couple minutes of cooking as well as a big spoonful of bacon jam.
4. Assemble burgers on toasted buns with any other toppings you prefer.

Nutrition Information

Yield 6 Serving Size 1 burger
Amount Per Serving Calories 669Total Fat 42gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 19gCholesterol 188mgSodium 883mgCarbohydrates 13gFiber 0gSugar 1gProtein 56g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Bacon Burgers appeared first on Perry's Plate.

Deliciously Juicy Bison Burger Recipe

I’ve developed enough burger recipes to know that lean proteins like bison need a thoughtful touch. Cooked properly, bison is tender and flavorful, but it can dry out easily. The creamy brie cheese adds some of that richness back into the meat. The maple-Dijon wasn’t an afterthought either,  it cuts through the richness and counters every bit with a subtle sweetness that plays off the bacon and onions beautifully.

This is the kind of burger you make when you want people to pause mid-bite and look at you. It feels restaurant-level, but it’s totally doable at home. I’ll show you all my best tips for nailing this burger on the first try. Mountain air not included, but adds a nice touch if you happen to be close.

Bison Burgers Recipe Ingredients

Here's what you need to make these fab burgers:

• Ground bison: Can also use lean ground beef. I recommend grass-fed to mimic the leanness of bison. Extra lean beef works well with brie -- otherwise it gets a little greasy up in there.
• Sea salt & black pepper
• Worcestershire sauce: I love adding a splash to my burger meat. It's a little secret umami weapon.
• Avocado oil mayo: I buy the Primal Kitchen or Chosen brand at Costco so I don't have to donate my first born at the grocery store to get it.
• Dijon mustard: Whatever kind you have is great. Whole grain mustard works well here, too. I don't recommend using yellow mustard.
• Pure maple syrup: No pancake syrup, plssss.
• Bacon: Pre-cooked slices are fine here!
• Onion: I like sweet yellow onions for this burger. You can use white or red, too, if you have it.
• Brie cheese: An 8-oz wheel works perfectly for this recipe.
• Burger buns: Or not! Honestly one of my favorite hacks is making a salad out of a burger. More on this below.

If you need a visual, check out my YouTube video on this Bison Burger!

How to Make The Perfect Bison Burger

1. Season the ground meat with salt, pepper, and Worcestershire, then form them into patties.
2. Preheat your BBQ grill or smoker.
3. Mix the mayo, dijon, maple syrup, and salt for the aioli.
4. Cook the bacon, if needed.
5. Toss the burgers on the grill.
6. Slice the onions and cook them in a skillet in the bacon drippings or any kind of fat/oil you prefer.
7. Slice the brie and top each nearly-finished burger with a couple of slices. Let it get melty.
8. Assemble burgers with plenty of aioli, onions, and bacon.

Bison Burger Recipe Variations

Use your smoker: If you have a smoker or a pellet grill, I highly recommend smoking your burger patties. Cook them at 225F for 40-45 min (gives you plenty of time to prep the rest of your toppings!)

Make a burger salad: Instead of using buns, take your cheese-topped burger, chop it into chunks and put it on a bed of salad greens along with some chopped grilled onions, bacon crumbles, and a drizzle of aioli. You're welcome.

Swap out the cheese: Another creamy, buttery cheese would work well here. I recommend fontina, Swiss, or gruyere.

Tips For Making Bison Burgers

• Make the patties really flat. They'll shrink up a little during cooking -- you don't want to end up with meatballs.
• Make sure you don't leave the brie in the grill too long. I made this mistake and ended up with brie rinds on my patties with the cheese collected at the bottom of my grill.
• Prep ahead: If you want to prep ahead, you can form the patties, cook the bacon, grill the onions, and mix the aioli a day or two in advance. Just store chilled until ready to use.

How to Keep Bison Burgers From Falling Apart

I didn't have an issue with my burgers falling apart, but if you're concerned, make sure your patties are really pressed tightly. Handle them carefully on the grill, too.

Bison Burgers Recipe Serving Suggestions

I highly recommend sweet potato fries to go alongside this burger. I seasoned them simply with salt, pepper, and garlic salt so they wouldn't compete with my burger. The sweetness complimented the bacon and aioli -- perfect match!

You could also serve this with a simple salad. My Sweet Kale Salad or Spring Mix Salad with Berries would be delicious here.

Storing Leftover Bison Burger

Heaven forbid you have leftovers. It happens though. I recommend storing the burgers and their components separately, covered and chilled in the fridge for up to 5 days.

More Delicious Burgers on Perry's Plate

Here are a few more of my favorite burgers!

Jalapeno Onion Smash Burgers

Burger with Bacon Jam

How to Smoke Burgers

Turkey Shawarma Burgers

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Best Bison Burger Recipe

Yield: 6 burgers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

A flavor-packed bison burger with melty brie, smoky bacon, sweet onions, and a maple-Dijon aioli. It's got gourmet vibes, but totally doable at home.

Print

Ingredients

For the burger patties:

Toggle ingredient group

• 2 pounds ground bison or beef
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon sea salt
• ½ teaspoon black pepper

For the aioli:

Toggle ingredient group

• 1 cup avocado oil mayo
• 2 Tablespoons pure maple syrup
• 2 teaspoons dijon mustard
• ⅛ teaspoon sea salt

For the burgers:

Toggle ingredient group

• 8-10 slices cooked bacon
• 1 large yellow onion
• 8 ounces brie cheese
• 6 buns

Instructions

1. Preheat your BBQ grill to high heat or turn on your smoker (see notes below for pellet grill/smoker instructions).
2. Put the ground meat in a medium bowl. Add the Worcestershire sauce, 1 teaspoon sea salt and ½ teaspoon black pepper. Mix carefully with your hands. Divide the meat into six patties, roughly 5.5 oz each. Set aside.
3. Mix the aioli ingredients well in a small bowl. Cover and refrigerate until needed.
4. If you need to cook your bacon, do so now. Peel and slice the onion into ¼-inch rings. I like to cook the onions in the bacon drippings, but you can use any typs of cooking oil/fat you prefer in a skillet over medium-high heat until browned on both sides and soft, about 10 minutes. Reduce heat to medium if they darken too quickly.
5. Slice the brie into ½-inch planks.
6. Put your burger patties on the preheated grill. Cook for about 7-8 minutes on each side until they reach an internal temp of 150-160F.
7. Lay a couple slices of brie cheese on each patty and move the burgers to an indirect heat source so the cheese can melt. Don't let them sit too long or you'll lose most of your brie to the depths of your grill.
8. Assemble burgers by smearing some aioli on both sides of your buns (toasted if you prefer!), add a burger patty, grilled onions, and a slice or two of bacon.

Notes

Smoker instructions: Smoke the burger patties at 225F for 40-45 min until they reach desired temp. Add cheese at the end.

Nutrition Information

Yield 6 Serving Size 1 burger
Amount Per Serving Calories 996Total Fat 77gSaturated Fat 22gUnsaturated Fat 55gCholesterol 165mgSodium 1046mgCarbohydrates 28gFiber 1gSugar 7gProtein 48g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post How to Make Bison Burgers appeared first on Perry's Plate.

Looking for a goulash recipe that isn’t elbow mac and ground beef? Hungarian style goulash is easier than you think – especially made in an Instant Pot! I’ve been making this recipe for more than a decade and can guarantee those tender, fall-apart pieces of beef braised in a rich paprika sauce will turn out perfectly every single time.

Where this Hungarian Goulash Recipe comes from

I spent a year and a half in Austria during my early 20s and fell in love with the unique mixture of German and Hungarian food that we ate. 

I learned to appreciate good sausage, homemade sauerkraut, authentic apple strudel, and ate more bowls of Hungarian goulash than I could count. I also ate Nutella for the first time, so basically my time there changed my life.

Ok, back to this Hungarian goulash recipe. And time for a story — this one’s good because it involves yodeling.

There was an elderly woman we visited who invited us over for lunch quite often. Her name was Maria Güsenleitner, and she was Austria’s “Queen Yodeler” back in the 1940s. (Yes, that was a thing.) 

She also made the best goulash and served it to us every time we came over. Sometimes we ate it with egg noodles. Sometimes with steamed potatoes. It was one of my favorite things to eat.

I imagine there are a lot of variations of this peasant-type dish that evolved from the countries in central Europe. This one is the closest to what I ate in Austria, though.

What You'll Love About This Instant Pot Goulash

Using a pressure cooker to make this goulash means you can buy inexpensive beef stew meat and it will magically transform into tender, juicy shreds of beef. Make it ahead of time, too! It falls into the same category as chili and curries – often better the next day.

Ingredients to make Hungarian Goulash

Tender pieces of beef stew meat covered in a rich, bell pepper-based sauce with two different kinds of paprika (sweet paprika and sweet Hungarian paprika), garlic, caraway seeds, and a hit of vinegar to give it a little tang. Tomato paste gives it even more richness and depth and won't make it too thick like tomato sauce would.

Can I use a different kind of bell pepper?

I highly recommend using red peppers or a sweet pepper that's orange or yellow. 

A red pepper has a totally different taste than a green pepper. Don't use green peppers.

How to make Hungarian Goulash

1. Trim any excess fat from the stew meat. Sprinkle sea salt and black pepper over the meat and toss to coat evenly.
2. Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and the beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual for 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.

Goulash Recipe Hungarian variations

Despite the hot sauce-colored gravy, this Instant Pot goulash recipe isn’t spicy.

It's a little peppery from the black pepper and Hungarian paprika, but you can certainly make it spicy by adding more Hungarian spicy paprika and maybe some chili flakes.

How to make this Recipe for Hungarian Goulash in the slow cooker

1. Sear the meat in a pan on the stove and use some beef broth to deglaze the pan, pouring everything into the slow cooker.
2. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and sea salt to the pot.
3. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and the beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
4. Cook it on low for 5-6 hour.
5. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.

What to serve with goulash

We ate it this particular day with some leftover Instant Pot Cauliflower Puree with Rosemary & Garlic — a PERFECT COMBO. 

But, unless you have two Instant Pots or prep one of the dishes ahead of time, it could be somewhat cumbersome making both at dinnertime.

You can also serve this Instant Pot beef goulash over rice, baked potatoes, or gluten-free noodles.

And if you add a little more beef broth, you can eat it like a soup! It's commonly garnished with a dollop of sour cream, which is lovely, too.

How to store this Goulash Instant Pot recipe

How to freeze Hungarian Goulash

Absolutely. Goulash is one of those recipes that is sometimes better the second day -- like chili and Indian curry. Just store it in a freezer-safe airtight container for a few months and pull it out when you need a quick weeknight meal.

How to reheat this Hungarian Goulash Recipe

Reheat this Goulash on the stovetop on medium heat until warmed throughout.

If you like this recipe, try another one of my beef Instant Pot recipes!

More Beef Instant Pot Recipes on Perry's Plate

Gyro-Inspired Shredded Beef makes THE BEST Greek-inspired bowls and stuffed pitas!

Copycat Chipotle Barbacoa Beef is probably my favorite shredded beef taco meat. It's heavenly

Instant Pot Shredded Beef with Green Chile is another fabulous one for taco night!

Instant Pot Pot Roast with Rosemary Gravy is another cozy option for winter served with potatoes or rice.

The Best Steak Chili is a winner at so many chili cook-offs! Whip it up quickly in your Instant Pot or low and slow with your Crock Pot.

Instant Pot Corned Beef is a classic for St. Patrick's Day!

Instant Pot Beef Stew is a classic beef stew with a ton of cozy flavor.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

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Hungarian Goulgash (Instant Pot)

Yield: Serves 8

Prep Time: 25 minutes

Additional Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

No, not the American mesh of macaroni, ground beef, and spaghetti sauce, but authentic Hungarian goulash with tender beef pieces and fiery paprika sauce. Includes adaptation for a slow cooker, too!

Print

Ingredients

• 2 - 2 ½ pounds beef stew meat, cut into ½-inch pieces
• 2 teaspoons sea salt, divided
• ½ teaspoon black pepper
• 2-4 Tablespoons ghee, bacon drippings, or grass-fed butter
• 2 red bell peppers, seeded and minced
• 1 large onion, minced
• 3 cloves garlic, minced
• 3 Tablespoons sweet paprika
• 1 teaspoon hot Hungarian paprika
• 1 teaspoon whole caraway seeds
• 3 Tablespoons red wine vinegar
• 2 Tablespoons tapioca flour
• 2 Tablespoons tomato paste
• 3 cups beef broth

Instructions

1. Trim any excess fat from the stew meat. Sprinkle 1 teaspoon sea salt and the black pepper over the meat. Toss to coat evenly.
2. Turn the Instant Pot to the High Saute setting and add 1-2 Tablespoons of ghee to the pot. When it is preheated, brown the meat in 3 batches, adding a little ghee each time you start a new batch. Let them cook, undisturbed for 3-4 minutes. Flip them around and let them cook another 3-4 minutes until a crust forms. If you overcrowd the pot the meat won't develop that tasty, caramelized crust. It doesn't have to be cooked through.
3. Return all of the seared meat to the pot. Add the minced bell pepper and onion, garlic, both paprikas, caraway seed, and 1 teaspoon sea salt to the pot.
4. In a large liquid measuring cup, whisk together the red wine vinegar, tapioca flour, tomato paste, and 2 cups of beef broth. Pour the liquid mixture into the pot and give the whole thing a good stir.
5. Seal the Instant pot, moving the steam valve to "sealing" and set it for Manual - 30 minutes. Let the steam release naturally for 10 minutes, and then manually release the rest of the steam by moving the steam valve to "venting".
6. Stir the goulash around and add the other cup of beef broth if you'd like a thinner consistency. Taste, and add more salt or a splash of red wine vinegar if you think it needs it.
7. Serve with desired side dish.

Notes

Nat's Note: A slow cooker version of this recipe is featured in my cookbook on page 162. If you'd like to use a slow cooker, sear the meat in a pan on the stove and use some beef broth to deglaze the pan, pouring everything into the slow cooker. Continue as instructed and cook it on low for 5-6 hour.

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WATCH: Traditional Hungarian Goulash Recipe

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The post Instant Pot Hungarian Goulash Recipe appeared first on Perry's Plate.

Pressure Cooker Beef Stew is the best!

Don't get me wrong, I love a good Pressure Cooker Shredded Beef recipe, but sometimes we like to change things up with a good pot roast.

Pot roast is generally considered to be the epitome of comfort food, yes?

To me, beef stew is like a shortcut for a pot roast meal. You've got tender, melt-in-your-mouth beef and buttery soft carrots and potatoes hanging out in a rich, thick gravy.

Your Instant Pot makes this super quick so you don't have to wait all day to eat!

But if slow cooking is more your speed (I get it. It's great, too!) I added that variation in the recipe card below.

What you'll need for this Instant Pot Beef Stew Recipe

• Beef Stew Meat - I don't recommend using steak for this because it will dry out quickly. Chopped chuck roast also works well here.
• Potatoes - I recommend using red potatoes or Yukon golds. These waxier types of potatoes hold up better under intense cooking than Russets which might get incredibly mushy.
• Carrots - Cut them big like the potatoes.
• Celery - You'll want these cut small.
• Onion - These, too.
• Beef Broth - If I'm on my game I've got Homemade Bone Broth in the freezer to pull out (you can use that bone broth recipe for beef as well as chicken!) but boxed broth is JUST fine here.
• Balsamic vinegar - Gives this recipe an extra little somethin' somethin'.
• Tomato paste - This hit of umami deepens the flavors of the gravy and adds great flavor!
• Fresh rosemary - If you have it. You don't have to be precious about this -- you can use dried if you want.
• Fresh garlic - Or granulated garlic. But fresh is amaaaazing.
• Cornstarch - To thicken the gravy afterward. By the way, did I mention this recipe is gluten free?
• Salt & Pepper - Because, always.

How to Make Beef Stew in Instant Pot

1. Brown the meat in the Instant Pot using the sauce setting. Set it aside.
2. Saute the onions and celery. Add the tomato paste, garlic, and rosemary. Cook for a couple minutes and add the balsamic vinegar.
3. Add the seared meat back to the pot along with the carrots, potatoes, salt, and some of the broth.
4. Cook on high pressure for 15 minutes. Let it sit for 10, then release the rest of the steam manually.
5. Whisk the cornstarch into the rest of the broth and stir it into the hot stew.
6. Serve! We love it with crusty bread.

How long to cook Beef Stew in Instant Pot

A 15-minute pressurizing cycle with a 10-minute cooks the beef and vegetables really well. You'll want to make sure you leave it alone for 10 minutes an resist the urge to release the pressure early.

Those minutes after the cycle is over is important for the juices to redistribute in the meat. It makes it more tender, I promise!

Tips for making this Beef Stew Pressure Cooker recipe

• The size of your meat and vegetables is important! You'll want the beef, potatoes, and carrots roughly the same size (chunky) so they're cooked evenly. The onions and celery can be small so they incorporate more into the gravy.
• Searing the meat is optional. It's easy to do in the Instant Pot with its build-in sauce function, but if you want the prep to go a little faster, skip this step!
• Let the Instant Pot naturally release for 10 minutes. After the pressurized cycle, leave your cooker alone for 10 minutes. See above for the explanation on this.
• Use red or Yukon gold potatoes. Russets are starchier and might get reallllly mushy. The other types hold their shape better during cooking.

Easy Instant Pot Beef Stew variations

• Swap out the potatoes for turnips or another sturdy root vegetable.
• Change the seasoning profile! Instead of rosemary, add some taco seasoning or Greek seasoning.
• Replace the beef stew meat with chunks of pork shoulder for a different twist.

What to serve with Pressure Cooker Beef Stew

This beef stew is great on its own, but here are a few ideas of things to serve it with if you're looking to flesh out the meal a little more.

• Crusty bread, cornbread muffins, or biscuits.
• Cooked rice or noodles
• A green salad. Like Spring Mix Salad or Syrian Salad.

How to store this Beef Stew Recipe (Instant Pot)

Store any leftovers in a lidded container in the fridge for up to a week. Just a heads up... it's going to be a little mushy when you reheat it. But that just means it's extra cozy, right?

FAQs for making this Beef Stew Pressure Cooker recipe

More Recipes Using Beef Stew Meat on Perry's Plate

If you like this recipe, try another one of my recipes using beef stew meat! These are all family favorites, too.

Steak Chili Recipe - If you've never had chili with chunks of tender beef (as opposed to ground beef), it's something you need to experience. This recipe calls for a tougher cut of steak, but you can for sure use beef stew meat, too.

Borscht - Steve's favorite soup in the whole world. All of our kids love it too. A little time consuming, but I always make a double batch and it's gone within a week!

Hungarian Goulash - No, not elbow Mac and ground beef. It's close to a traditional Hungarian version with tender chunks of beef in a paprika sauce. It's deeeelish.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beef Stew Pressure Cooker Recipe

Yield: Serves 5

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

To me, beef stew is like a shortcut for a pot roast meal. You've got tender, melt-in-your-mouth beef and buttery soft carrots and potatoes hanging out in a rich, thick gravy. Your Instant Pot makes this super quick so you don't have to wait all day to eat!

Print

Ingredients

• 1 - 1 ½ pound beef stew meat
• 2 Tablespoons avocado oil
• 2 teaspoons sea salt, divided
• ½ teaspoon black pepper
• 1 medium onion, peeled and diced small
• 2 stalks celery, diced small
• 1 Tablespoon tomato paste
• 1 Tablespoon minced or Microplaned garlic
• 1 Tablespoon minced fresh rosemary (or 1 teaspoon dried)
• ¼ cup balsamic vinegar
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 ½ lbs potatoes (reds or Yukons), cut into 1-inch chunks
• 2 cups beef broth, divided
• 2 Tablespoons cornstarch

Instructions

1. Trim the stew meat to your liking and cut the pieces into roughly one-inch chunks if they aren't that size already. Sprinkle 1 teaspoon of salt and the black pepper on the meat and toss to coat it evenly.
2. Turn your Instant Pot or electric pressure cooker to the saute setting and add the oil to the insert pot.
3. When it's hot, add half of the meat to the pot and let it cook for 2-3 minutes undisturbed. Flip them around and cook for another minute or two. Remove them from the pot and cook the other half of the meat. Remove that meat from the pot. (Browning the meat is optional, but adds flavor!)
4. Add the onion and celery to the hot oil and cook for a few minutes until the onion softens. Stir in the tomato paste, garlic, and rosemary and cook for another minute or two.
5. Pour in the balsamic vinegar to the pot. Add the potatoes, carrots, browned beef, 1 teaspoon salt, and 1 ½ cups of the broth. Give it a good stir.
6. Put the lid on the pot, sealing it. Set it to high pressure for 15 minutes and make sure the steam valve is set to "sealing".
7. When the pressurized cycle completes, leave it alone for another 10 minutes and then release the rest of the pressure manually.
8. Whisk the cornstarch into the remaining ½ cup broth. While the stew is still steaming but not bubbly, pour in the cornstarch mixture and stir it gently. The liquid in the pot should thicken, creating a smooth gravy.
9. Serve immediately with crusty bread or by itself.

Notes

SLOW COOKER VARIATION: If you'd to sear the meat on the stove in a skillet you can for sure do that. Otherwise, put all of the ingredients into a 6 or 7 quart slow cooker. Whisking the tomato paste into the broth would avoid any lumps. Cook on low for 5-6 hours.

1. You can use Russet potatoes in this recipe, too, but I recommend using a less starchy and more waxy potato like reds or Yukon golds because they hold up better during cooking.

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Nutrition Information

Yield 5 Serving Size 1 ½ cups
Amount Per Serving Calories 492Total Fat 15gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 135mgSodium 1343mgCarbohydrates 40gFiber 5gSugar 6gProtein 50g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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The post How to make Beef Stew in Instant Pot appeared first on Perry's Plate.