Instant Pot Beef Stew

The recipe Instant Pot Beef Stew can be made in approximately 1 hour and 15 minutes. This dairy free recipe serves 8 and costs $2.53 per serving. One portion of this dish contains roughly 37g of protein, 30g of fat, and a total of 526 calories. A couple people really liked this main course. 17 people were glad they tried this recipe. A mixture of red wine, beef chuck roast, beef stock, and a handful of other ingredients are all it takes to make this recipe so tasty. Winter will be even more special with this recipe. It is brought to you by Cooking with Curls. With a spoonacular score of 83%, this dish is super. If you like this recipe, take a look at these similar recipes: Instant Pot Beef Stew, Instant Pot Beef Stew, and Instant Pot Beef Stew.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 bay leaf

3 pounds beef chuck (cut into 1-inch cubes)

1 1/4 cups beef stock

1/2 teaspoon black pepper

4 large carrots (peeled and cut 1-inch thick)

4 Tablespoons cooking liquid

2 Tablespoons cornstarch

1/3 cup all-purpose flour

2 large cloves garlic (minced)

2 Tablespoons olive oil

1 cup dark red wine (I used Bordeaux)

1 teaspoon sea salt

2 springs fresh thyme (plus more for garnish)

6 Tablespoons tomato paste

2 Tablespoons Worcestershire sauce

1 large yellow onion (diced)

1 pound Yukon gold potatoes (cut into 1-inch cubes)

Equipment:

instant pot

bowl

pot

ladle

Cooking instruction summary:

Instructions Turn on your Instant Pot and press the Saute button. Add the oil when the display reads HOT. Add the beef chunks in batches {I do 3 batches} and cook until browned. We are not cooking them, we are just browning them. Remove the beef and place them in a large bowl. Continue cooking remaining beef until they are all browned. Add the flour, salt and pepper to the cooked beef, and toss to coat. Add the wine and stock to the pot. Stir to combine and scrape off the browned bits from the bottom, then add the tomato paste and Worcestershire sauce. Add the flour coated beef, the potatoes, carrots, onions, thyme, bay leaf and garlic. Stir to combine. The liquid is visible on the side, but it does not completely cover the beef and vegetables. Press the Cancel button. Secure the lid and make sure the pressure knob is in the Sealing position. Press the Manual button and use the and + buttons to adjust the time to 25 minutes on High Pressure When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid. Do a taste test and add additional seasonings if needed. For a thicker gravy: remove 4 Tablespoons of the cooking liquid and place it in a small bowl. Stir in 2 Tablespoons of cornstarch to create a slurry. Press the Cancel button, then the Saute button. Add the slurry to the pot and stir until thoroughly combined and the gravy starts to thicken and bubble. Press the Cancel button. Ladle the Instant Pot Beef Stew into bowls and garnish with chopped fresh thyme.

 

Step by step:


1. Turn on your Instant Pot and press the

2. Saute button.

3. Add the oil when the display reads HOT.

4. Add the beef chunks in batches {I do 3 batches} and cook until browned. We are not cooking them, we are just browning them.

5. Remove the beef and place them in a large bowl. Continue cooking remaining beef until they are all browned.

6. Add the flour, salt and pepper to the cooked beef, and toss to coat.

7. Add the wine and stock to the pot. Stir to combine and scrape off the browned bits from the bottom, then add the tomato paste and Worcestershire sauce.

8. Add the flour coated beef, the potatoes, carrots, onions, thyme, bay leaf and garlic. Stir to combine. The liquid is visible on the side, but it does not completely cover the beef and vegetables.

9. Press the Cancel button. Secure the lid and make sure the pressure knob is in the Sealing position. Press the Manual button and use the and + buttons to adjust the time to 25 minutes on High Pressure

10. When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid.

11. Do a taste test and add additional seasonings if needed.

12. For a thicker gravy: remove 4 Tablespoons of the cooking liquid and place it in a small bowl. Stir in 2 Tablespoons of cornstarch to create a slurry.

13. Press the Cancel button, then the

14. Saute button.

15. Add the slurry to the pot and stir until thoroughly combined and the gravy starts to thicken and bubble.

16. Press the Cancel button. Ladle the Instant Pot Beef Stew into bowls and garnish with chopped fresh thyme.


Nutrition Information:

Quickview
536k Calories
36g Protein
30g Total Fat
25g Carbs
32% Health Score
Limit These
Calories
536k
27%

Fat
30g
47%

  Saturated Fat
9g
60%

Carbohydrates
25g
9%

  Sugar
5g
6%

Cholesterol
117mg
39%

Sodium
669mg
29%

Alcohol
3g
18%

Get Enough Of These
Protein
36g
72%

Vitamin A
6238IU
125%

Zinc
13mg
89%

Vitamin B12
4µg
77%

Selenium
38µg
55%

Vitamin B6
0.97mg
48%

Vitamin B3
9mg
47%

Phosphorus
410mg
41%

Potassium
1221mg
35%

Iron
5mg
29%

Vitamin B2
0.39mg
23%

Vitamin C
18mg
22%

Vitamin E
2mg
19%

Vitamin B1
0.26mg
17%

Vitamin K
17µg
17%

Magnesium
65mg
16%

Manganese
0.33mg
16%

Vitamin B5
1mg
14%

Copper
0.28mg
14%

Fiber
3g
13%

Folate
37µg
9%

Calcium
70mg
7%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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