Old Fashioned Beef Stew Recipe Instant Pot

Diet Facts (per serving)
532	Calories
28g	Fatty
28g	Carbs
41g	Protein

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Nutrition Facts
Servings: four to 6
Amount per serving
Calories	532
% Daily Value*
Total Fat 28g	36%
Saturated Fat 10g	50%
Cholesterol 125mg	42%
Sodium 478mg	21%
Total Carbohydrate 28g	10%
Dietary Fiber 5g	17%
Total Sugars 6g
Protein 41g
Vitamin C 16mg	82%
Calcium 76mg	vi%
Iron 5mg	28%
Potassium 1113mg	24%
*The % Daily Value (DV) tells yous how much a food in a food serving contributes to a daily diet. 2,000 calories a twenty-four hours is used for general nutrition advice.

(Diet information is calculated using an ingredient database and should be considered an estimate.)

A comforting dinner that's like shooting fish in a barrel, doesn't break the banking concern, and the whole family is sure to dearest? Sign us up. Beef stew is our platonic meal on a dank nighttime, combining tender beef with perfectly cooked veggies and thick, rich goop. Using a upkeep-friendly cut of meat, it's an affordable dish that tastes even better the next day.

The Instant Pot makes homemade beef stew extra like shooting fish in a barrel. Starting time, we dark-brown the beef using the sauté setting to add tons of flavor, then we utilise the same pot to cook the onions and garlic. We like to deglaze with a lilliputian crimson wine for a more than robust flavor profile. Toss in the remaining ingredients forth with the browned beef and pressure level cook. A cornstarch slurry is added at the terminate to rapidly thicken the stew.

Between searing the meat and simmering, nigh stovetop and oven beef stew recipes demand at to the lowest degree ii hours of cooking. The Instant Pot shrinks this fourth dimension down to nether an hour and a half from prep to the dinner table. Plus, it's mostly easily-off and just dirties one pot. That'southward our kind of weeknight repast.

Equally long as your Worcestershire sauce is gluten-complimentary, this beefiness stew recipe is a tasty addition to a gluten-gratuitous diet. If you lot're non gluten-complimentary, serve with a little crusty bread to mop up any remaining juices.

"This stew is very tasty, like shooting fish in a barrel and quick! If you're a fan of spicy foods like me, sprinkle some chili and freshly ground black pepper in your basin. You tin can also top it with freshly squeezed lime juice for an added tangy flavour." —Bahareh Niati

• two pounds boneless beefiness chuck roast

• 1 teaspoon kosher salt, more to taste

• 1/2 teaspoon black pepper, more to taste

• ii tablespoons canola oil, divided

• 1 medium yellow onion, coarsely chopped

• 4 cloves garlic, minced

• 1 tablespoon tomato paste

• one/3 cup crimson vino

• ii teaspoons fresh thyme leaves, or 1 teaspoon stale thyme

• ane medium bay leaf

• 3/four pound baby Yukon Gilded potatoes

• two big carrots (almost 1/two pound), cut into 1 1/two-inch pieces

• 1 big parsnip (well-nigh i/two pound), cut into one 1/two-inch pieces

• two/3 cup beefiness broth

• 1 tablespoon cornstarch

• ane tablespoon Worcestershire sauce

• 1 cup frozen greenish peas

1. Gather the ingredients.

   The Spruce Eats / Bahareh Niati

2. Identify the beef on a cutting board and cut into 1-inch chunks, removing excess fat and gristle (some fatty is adept, just remove and discard any especially big pieces). Flavor all over with the salt and pepper.

   The Spruce Eats / Bahareh Niati

3. Heat the Instant Pot on the sauté setting on high heat. Add one tablespoon of oil to coat the bottom of the pot. Add half of the beefiness in a single layer and let sear until browned, about 4 minutes. Use tongs to flip and brown the other side, almost iii minutes. Remove the beef to a plate and repeat with the remaining beefiness. Set up aside.

   The Spruce Eats / Bahareh Niati

4. Add the remaining 1 tablespoon of oil to the Instant Pot. Add the onion and sauté, stirring occasionally, until beginning to turn translucent, most two minutes. Add the garlic and tomato paste; sauté just until fragrant, about 30 seconds.

   The Spruce Eats / Bahareh Niati

5. Add the wine, thyme, and bay leaf. Scrape the bottom of the pot to dislodge any browned, stuck-on bits. Let simmer until the wine is reduced past half, about 1 infinitesimal.

   The Spruce Eats / Bahareh Niati

6. Turn off the sauté office. Add together the potatoes, carrots, parsnip, beef goop, and the browned beefiness along with any remaining juices to the pot. Stir to combine, then secure the lid. Cook at high force per unit area for 25 minutes. Use a natural release.

   The Spruce Eats / Bahareh Niati

7. Once the pressure level has released naturally, whisk together the cornstarch and Worcestershire sauce in a small-scale bowl until no lumps remain.

   The Bandbox Eats / Bahareh Niati

8. Remove the bay leaf. Turn on the sauté function to high and add the peas. One time simmering, add together the cornstarch mixture and stir. Simmer until thickened slightly, about 3 minutes.

   The Spruce Eats / Bahareh Niati

9. Season with common salt and pepper to taste. Serve warm.

   The Spruce Eats / Bahareh Niati

Tips

• A whole cut of beef chuck is preferable to pre-cut stew meat. This is because stew meat oftentimes has excess fatty and gristle still fastened. Cutting up the beef yourself allows you to trim any unwanted $.25 and make certain the meat is uniform in size.
• Browning the meat before pressure cooking the stews adds tons of flavor. If you're short on time, you lot can skip this step and add the beef with the vegetables.
• This recipe calls for whole babe xanthous potatoes. They should be between i inch and ane 1/2-inches beyond. You can use an equivalent amount of large potatoes cut into one 1/ii-inch cubes.
• A natural release ensures the stew is perfectly cooked and tender. This can take upward to xxx minutes. If y'all're impatient, you can perform a quick release after a xv-minute natural release.

Recipe Variations

• A variety of vegetables work well in beefiness stew, just keep the ratio of vegetables to beef the same. Endeavour turnips, rutabaga, sweet potato, or butternut squash. For a simple beef stew, swap the parsnips for more potatoes and carrots.
• As the wine simmers in this recipe, all of the alcohol cooks off. If y'all don't accept wine handy or prefer not to melt with it, supersede information technology with more broth and add a tablespoon or 2 of balsamic vinegar along with the peas.
• If you don't take beefiness broth, chicken or vegetable broth tin exist used instead.

How to Store and Freeze

• Store leftover Instant Pot beef stew in an airtight container in the fridge for upwards to 4 days.
• You lot can also freeze leftover stew. Store in a freezer-safe container, leaving an inch of headroom, for upwards to a month. Defrost in the refrigerator before reheating.

Is Beef Stew Gluten-Free?

Many beef stew recipes call for dusting the beef with flour before browning, which helps the stew thicken. This adds gluten to the recipe. This recipe is flour-free and uses cornstarch to thicken instead. As long as you double-check that all of the ingredients are gluten-gratis, this beef stew is safe to consume on a gluten-free nutrition.

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I don't similar this at all. It'southward non the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

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Source: https://www.thespruceeats.com/instant-pot-beef-stew-5218740