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:
covered percent of daily need
Related Videos:
Instant Pot Beef Stew
How to make Instant Pot Beef Stew | The Recipe Rebel
Instant Pot Japanese Beef Tendon Stew (Gyusuji Nikomi) (Recipe) 牛筋煮込みの作り方 (レシピ)
