Beef Stew With Potatoes and Carrots Recipe in Instant Pot
How To Make the Absolute Best Instant Pot Beef Stew
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Credit: Photograph: Joe Lingeman/Kitchn; Nutrient Stylist: Brett Regot/Kitchn
Cold conditions means stew weather, and at that place truly isn't a dish that'due south much more comforting than beef stew. When cubes of beefiness, sweetness carrots, and potatoes cook slowly together in a savory sauce, the resulting stew simply makes you want to take hold of a hunk of crusty bread and dig in.
While there'southward no denying that a pot of stew bubbling away for a few hours on the stovetop makes for an astonishing-smelling kitchen, using an Instant Pot instead makes for a beef stew that can go from pulling ingredients out of the refrigerator to sitting down at the dinner tabular array in just near an hour. Hither's how to do information technology.
Credit: Photograph: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn
Don't Stew with Stew Beefiness
Braising turns tough cuts of beef into tender, succulent bites, but you want to skip the pre-cutting stew beefiness when you're at the grocery store or butcher. Ofttimes, stew beef is cut into irregularly shaped pieces and tin accept a lot of tough gristle that volition never get tender. Picking up a piece of boneless beefiness chuck instead ways that you lot can easily trim off all the unwanted parts first, so brand sure the pieces are cut into compatible ane 1/2-inch pieces that will cook evenly and chop-chop in the force per unit area cooker.
Searing the beefiness cubes start creates all those tasty browned $.25 that make the finished sauce that much more than succulent, but you don't have to spend a lot of time searing the cubes all over. Searing just one side saves y'all time, then be patient with the process, sear in two batches, and let 1 side of the beefiness become nice and dark.
Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Brett Regot/Kitchn
Stick with Big Veggies
Considering this beefiness stew is fabricated in the Instant Pot and we want everything to cook in the aforementioned corporeality of time, the carrots and potatoes should exist cutting into large pieces and then that they don't overcook and autumn apart. Go with chunks that are the aforementioned size as the beef cubes, with the exception of the onion and garlic, which can be cut smaller since nosotros want those to melt down every bit much as possible.
Credit: Photo: Joe Lingeman/Kitchn; Nutrient Stylist: Brett Regot/Kitchn
Making Beef Stew Gravy
We all know that one of the best parts of beef stew is the rich brown gravy. Since this stew is cooked in a sealed environs (and therefore the moisture gets locked in), you only need half a cup of broth and some Worcestershire sauce to become things going. Cook the stew for 25 minutes (yeah, it's that quick!) nether high pressure level and the veggies and meat will permit out more liquid as they cook.
Once everything'due south done cooking, add a slurry made with cornstarch and water and simmer with the Sauté function for a few minutes to thicken the sauce into a gravy. Using cornstarch keeps this beef stew gluten-gratis, and I find information technology'south easier to thicken the sauce at the end rather than start by searing beef that's been tossed in flour (which ordinarily requires more than oil, and there's also a chance of the flour burning during searing).
Serving Beefiness Stew
A big scattering of frozen peas stirred into the beefiness stew at the end adds a annotation of sugariness and a bright popular of color to the otherwise deep, savory flavors. For some freshness, garnish with chopped parsley if you'd like, but don't forget to have some crusty bread or a bowl of buttered egg noodles to serve with the beef stew and then that not a drop of that succulent sauce is left backside.
Tender beef stew made in the Instant Pot in less than an 60 minutes.
- shellfish-gratis
- dairy-free
- alcohol-gratuitous
- peanut-free
- pork-free
- tree-nut-complimentary
- high-fiber
- soy-costless
- egg-free
Per serving, based on
4
servings. (% daily value)
- Calories 628
- Fat 21.1 g (32.five%)
- Saturated half-dozen.2 1000 (31.0%)
- Carbs 44.i g (14.7%)
- Cobweb six.eight g (27.i%)
- Sugars 7.4 g
- Protein 67.v yard (135.1%)
- Sodium 1173.9 mg (48.ix%)
Ingredients
- 1
medium xanthous onion
- 2 cloves
garlic
- 2 1/2 pounds
boneless beef chuck
- one ane/2 teaspoons
kosher salt, plus more every bit needed
- one/two teaspoon
freshly ground black pepper, plus more as needed
- 2 tablespoons
vegetable oil, divided
- 3
medium carrots (about 12 ounces total)
- 3
medium Yukon Gold potatoes (about 12 ounces total)
- 1 tablespoon
tomato paste
- i teaspoon
dried thyme
- i/two loving cup
beefiness broth
- 2 tablespoons
Worcestershire sauce
- 1 tablespoon
cornstarch
- 1 tablespoon
water
- three/4 cup
frozen peas
-
Fresh parsley leaves, for garnish (optional)
Instructions
-
Cutting the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/ii pounds beef chuck and cut into one 1/2-inch pieces.
-
Season and sear the beef in 2 batches. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Estrus 1 tablespoon of the vegetable oil in an Instant Pot or electrical pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beefiness.
-
Soften the aromatics. Add together the onion and garlic to the cooker and flavour with table salt and pepper. Cook, stirring occasionally, until softened, 3 to four minutes. Meanwhile, cutting the vegetables.
-
Cut the vegetables. Skin 3 medium carrots and cutting on a slight diagonal into one one/ii-inch pieces. Quarter three medium Yukon Gold potatoes (y'all desire virtually 1 i/2-inch chunks).
-
Add the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and melt until the love apple paste is darkened in color, about ane minute. Add ane/2 loving cup beef goop and two tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.
-
Add the vegetables and seared beef. Add together the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.
-
Melt on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set up to melt for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure level.
-
Natural release pressure level for 10 minutes and make the cornstarch slurry. When the melt time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.
-
Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Advisedly open the force per unit area cooker and turn on the Sauté function. Stir in 3/4 loving cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, one to 2 minutes.
-
Season and serve. Taste and season with common salt and pepper as needed. Serve garnished with the parsley if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for upwardly to 4 days.
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Source: https://www.thekitchn.com/instant-pot-beef-stew-22949287
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