![]() Then, add the carrots and potatoes to the pot. Then, add the beef, bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender. If you would like to make this recipe on the stove, follow the recipe card below through Step 3. To serve, sprinkle with parsley and additional lemon juice if needed. Pour the mixture into the stew, set the instant pot to saute and cook for two or three minutes, stirring, until thickened.Īdd the lemon juice and additional salt and pepper if needed. PRO TIP – If you would like a thicker stew, whisk one tablespoon of cornstarch with one tablespoon of cold water. Before Cooking After Cooking Thickened with Cornstarch Once done, let the pressure naturally release for 10 minutes, then release any remaining pressure manually. Once done, let the pressure release naturally for ten minutes, then manually release any remaining pressure.Īdd the carrots and potatoes to the pot, cover, and set the valve to seal. Cook on high pressure for twenty minutes. Pour in the wine, beef broth, and Worcestershire sauce, scraping any browned bits off of the bottom of the pot while you stir.Īdd the beef to the pot, cover, and set the valve to seal. Add the minced garlic and cook for another thirty seconds.Īdd the tomato paste to the instant pot and cook for one minute, stirring to combine with the onion and garlic. Once the oil is hot, add the onions and cook until softened, about two to three minutes. Turn the instant pot to saute mode and heat the olive oil. Seasonings – Salt, dried rosemary, garlic powder, dried thyme, onion powder, black pepper.Īdd the beef, flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder to a large bowl.Tapioca starch or arrowroot can be a good substitute too. Cornstarch – This will help thicken up your stew.Lemon Juice – Lemon adds a fresh bright flavor to the end of the cooking process.Keep the potato chunks similar in size so they cook evenly. ![]() Potatoes – Russet potatoes go well with beef stew since they hold up pretty well compared to other varieties.Carrots – cut the carrots in chunks similar to the size of the beef cubes.Worcestershire sauce – This will condiment will help bring out the savoriness of your beef stew.Dry red wine – You can use pinot noir, cabernet, malbec, shiraz, zinfandel or merlot.Beef broth – You can also use beef bouillon and water for the broth.Tomato paste – Adds a boost of tomato flavor without adding too much liquid.Garlic – You can substitute a half teaspoon of dried minced garlic per clove of fresh garlic if needed.Onion – Yellow or white onions give the best flavor to this stew.Olive Oil – Vegetable oil or avocado oil can be used also.Flour – Use all-purpose flour for this beef stew.You can even use frozen meat in this recipe ( more on that below). Beef chuck roast – Beef chuck roast that has marbling with the excess fat trimmed is the perfect cut for this beef stew as it’s tender, flavorful and won’t dry out when cooking.If you avoid alcohol, simply swap in a bit more beef broth in its place. Not only does it make the dish a little fancy, it is also loaded with antioxidants. I used dry red wine in this beef stew for an extra depth of flavor you can’t beat. This Instant Pot Stew is one of my personal favorite dishes to cook on a cold, chilly day, right along with my Ham and Bean Soup. Its ability to take classic beef stew from an all-day affair to under an hour is the perfect example of why! With the help of your pressure cooker, you can still achieve that all-day simmered flavor in record time. ![]() Test Kitchen Tip: Buy precut stewing beef to reduce prep time.įor the best user experience, consult your appliance manual to understand your model’s functions.My obsession with Instant Pot recipes just keeps growing. When cooking finishes, press Cancel open Pressure Release Valve to release steam. Press Manual Pressure Cook set to high for 15 minutes (takes about 10 minutes to come to pressure). Add carrots, potatoes, Worcestershire sauce, bay leaf and thyme. Add broth, stirring and scraping up browned bits. Stir in tomato paste and remaining 1/2 tsp salt cook, stirring frequently, for 1 minute. Add remaining 1 tbsp oil to pot repeat with remaining beef.Īdd onion cook, stirring occasionally, until softened, 3 to 4 minutes. Brown half of the beef, stirring, for 3 minutes transfer to bowl. Press Sauté and set to More on 6- to 8-quart Instant Pot. Sprinkle with 1/2 tsp of the salt and pepper toss to coat. ![]()
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