Recipe for Instant Pot Beef Stew
There's no need to wait for a large piece of meat to tenderize for hours when your Instant Pot can do it in less than an hour. This warm, comforting bowl of hearty beef stew can be made in a fraction of the time. It's also perfect on a cold winter's night.
Don't forget to sear
the meat first to add deeper flavor and caramelization to the end product. Remember to sear in batches, because otherwise the meat will just steam and you'll miss out on those crispy brown bits. We love the large chunks of carrot and potato, but feel free to chop them smaller if that's more what you're looking for. Lastly — don't forget lots and lots of crusty bread for dunking. This gravy is seriously on another level. 😍
Cut your own
True, purchasing pre-cut stew meat is convenient. But convenient doesn't always mean good (unless you source from a really reputable butcher). Why? Pre-cut stew meat is often filled with gristle, which is really unpleasant – if not impossible – to chew through. The wiser choice is to buy your own roast and cut it yourself. We recommend chuck for its well-marbled composition. Chuck has a perfect ratio of fat and collagen, which will dissolve into the stew, thereby giving the gravy a lusciousness that other leaner meats cannot.
The release should be slow
You may be in a hurry to taste the deliciousness that awaits. But we highly recommend a bit of patience and for you to use a slow-pressure release. A quick release is great for some things, but generally not for dishes that contain meat. A quick release likely will toughen the meat, in essence making it seize up. A slow release gives the meat time to relax.
Wait, no wine?
If you're used to Frenchier beef stews like Boeuf Bourguignon, you may notice a distinct lack of red wine in this stew. This is largely due to the fact that most traditional American Beef Stews rely on the aromatics and the beef as the main flavor boosters, using only water to deglaze the pan. You could, in fact, sub in a full-bodied red wine for the water in this recipe and it will result in a richer, darker stew. We love both kinds, so give them each a try.
Want a Keto version? Use cornstarch (instead of the flour) to create a slurry and sub. another veggie for the potatoes. Then you'll be all set.
Made this yet? Let us know how it went in the comments below!
Cal/Serv: 398
Yields: 8 servings
Prep Time: 0 hours 30 mins
Total Time: 1 hour 0 mins
3 tbsp. canola oil
3 lb. beef stew meat, cut into 1 1/2" pieces
Kosher salt
Freshly ground black pepper
1 large yellow onion, diced
6 cloves garlic, crushed
2 tbsp. tomato paste
5 bay leaves
1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
4 large carrots, cut into 2" pieces
3 tbsp. all-purpose flour
1 (10-oz.) bag frozen peas
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- Turn Instant Pot to Sauté, then select More. Wait for pot to heat up, then add oil. Add half the stew meat to pot and season with salt and lots of pepper to taste. Cook for 3 to 4 minutes on each side or until browned. Remove meat from pot. Repeat with remaining meat.
- Cook onion and garlic until deeply golden. Add tomato paste and cook, mixing constantly until darkened in color and starts sticking to pot, about 4 minutes. Deglaze with 2 cups water.
- Place all meat into pot along with bay leaves, potatoes, and carrots. Stir to combine.
- Seal Instant Pot and set to Manual High Pressure for 25 minutes.
- Follow manufacturer's guide for slow release, making sure to wait until cycle is complete before unlocking and removing lid.
- In a small bowl, whisk together 1 cup cooking liquid and flour. Stir mixture back into pot and set Instant Pot to Sauté. Simmer for 3 minutes, until slightly thickened.
- Stir peas into pot and simmer for 3 to 5 minutes more until peas are bright green. Season with salt and pepper, if needed.
Nutrition (per serving): 398 calories, 42 g protein, 30 g carbohydrates, 5 g fiber, 5 g sugar, 14 g fat, 4 g saturated fat, 430 mg sodium
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Source: https://www.delish.com/cooking/recipe-ideas/a29787742/instant-pot-beef-stew-recipe/
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