(as interpreted by Laura, and then halved) Ingredients 2.5 lb cubed stew meat or beef shank ½ onion 2 stalks/ribs celery (not 2 heads!) 2 cloves garlic 8 carrots (peeled, 2 in food processor, others in large chunks) (for original double recipe, 10-15 carrots) ½ butternut squash, peeled and cut in cubes (can also use 1 lb pre-cut) 1 large or 2 small sweet potatoes (pale yellow), peeled and cut in cubes 1 lb green beans, cut into halves or thirds and with ends removed For the meat Food-process two of the carrots and all of the onion, the celery, and the garlic (“roughly even proportions of onion, carrots, and celery”) Spread these out on the bottom of the instant pot Pile the meat on top Add salt (1 Tb per 2 lbs meat) Cover with water + 1 inch Pressure cook for 35 minutes (Mama does 45 minutes for 5 lbs) At end of cooking time, let sit for 10 minutes, then vent For the veggies (Add salt as you go)