Instant Pot beef stew
Mar. 21st, 2020 12:49 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
subtlehouseNote: This doubles the original recipe and makes about ten servings.
Note: Since this nearly fills the pressure cooker, don't go over the stated quantity of vegetables.
Note: Expect this to take about 2.5 hours from starting cooking to putting stew on the table. It takes nearly as long to come up to pressure as it does to cook under pressure.
Ingredients
4 lb beef roast, trimmed (weight is before trimming) and cut into stew-size chunks, or 3 lb stew meat
2 Tbsp olive oil
scant salt and generous pepper
1 Tbsp Italian seasoning or 2 Tbsp English roast rub
1.5 tsp minced garlic or 1 tsp finely crushed garlic
1 medium sweet yellow onion, chopped
up to 2 lb carrots, peeled and chopped
up to 2 lb red potatoes, scrubbed and cubed
1 25 oz jar Cucina Antica tomato basil sauce
5–6 cups Imagine vegetable broth (regular, not low sodium)
2 Tbsp Worcestershire sauce
6 Tbsp cornstarch
6 Tbsp water
Equipment
8 quart Instant Pot with nonstick liner
Vegetable peeler
Chef's knife
Cutting board
Measuring spoons and cups
Small bowl
Wooden spoon
Instructions
0. Mise en place. Gather your ingredients and tools. Make sure the Instant Pot lid gasket is properly seated and the red float valve moves freely. Peel and cut the carrots and onion. Scrub and cut the potatoes. Trim and cut the beef and season it generously with salt, pepper, and Italian seasoning.
1. Brown the meat. Set the Instant Pot to Saute, High. Pour in the olive oil. When the oil is hot, add the beef and brown it on all sides, stirring often.
2. Add everything else (except cornstarch) and cook. Add the garlic and cook it briefly until just aromatic. Add onions, carrots, potatoes, tomato sauce, 5 cups broth, and Worcestershire sauce. Add more broth if needed to cover the vegetables, but make sure the liquid level does not go past the MAX line on the inside of the pot. Give it all a good stir. Close the lid and set the release valve to Sealing. Press Pressure Cook, set it to High pressure, and set the timer for 35 minutes. Wait about 30 minutes for the pot to come up to pressure and make sure the float valve rises properly. After the pressure countdown finishes, turn the pot off and let it rest 10 minutes to naturally release pressure.
3. Finish. In the small bowl, stir the cornstarch and water into a slurry. With a long-handled wooden spoon, turn the Instant Pot release valve to Venting and depress the float valve to release any remaining pressure. Stir the slurry into the stew and continue stirring until it thickens. Serve immediately.
Source: https://thesaltymarshmallow.com/best-ever-instant-pot-beef-stew/
Note: Since this nearly fills the pressure cooker, don't go over the stated quantity of vegetables.
Note: Expect this to take about 2.5 hours from starting cooking to putting stew on the table. It takes nearly as long to come up to pressure as it does to cook under pressure.
Ingredients
4 lb beef roast, trimmed (weight is before trimming) and cut into stew-size chunks, or 3 lb stew meat
2 Tbsp olive oil
scant salt and generous pepper
1 Tbsp Italian seasoning or 2 Tbsp English roast rub
1.5 tsp minced garlic or 1 tsp finely crushed garlic
1 medium sweet yellow onion, chopped
up to 2 lb carrots, peeled and chopped
up to 2 lb red potatoes, scrubbed and cubed
1 25 oz jar Cucina Antica tomato basil sauce
5–6 cups Imagine vegetable broth (regular, not low sodium)
2 Tbsp Worcestershire sauce
6 Tbsp cornstarch
6 Tbsp water
Equipment
8 quart Instant Pot with nonstick liner
Vegetable peeler
Chef's knife
Cutting board
Measuring spoons and cups
Small bowl
Wooden spoon
Instructions
0. Mise en place. Gather your ingredients and tools. Make sure the Instant Pot lid gasket is properly seated and the red float valve moves freely. Peel and cut the carrots and onion. Scrub and cut the potatoes. Trim and cut the beef and season it generously with salt, pepper, and Italian seasoning.
1. Brown the meat. Set the Instant Pot to Saute, High. Pour in the olive oil. When the oil is hot, add the beef and brown it on all sides, stirring often.
2. Add everything else (except cornstarch) and cook. Add the garlic and cook it briefly until just aromatic. Add onions, carrots, potatoes, tomato sauce, 5 cups broth, and Worcestershire sauce. Add more broth if needed to cover the vegetables, but make sure the liquid level does not go past the MAX line on the inside of the pot. Give it all a good stir. Close the lid and set the release valve to Sealing. Press Pressure Cook, set it to High pressure, and set the timer for 35 minutes. Wait about 30 minutes for the pot to come up to pressure and make sure the float valve rises properly. After the pressure countdown finishes, turn the pot off and let it rest 10 minutes to naturally release pressure.
3. Finish. In the small bowl, stir the cornstarch and water into a slurry. With a long-handled wooden spoon, turn the Instant Pot release valve to Venting and depress the float valve to release any remaining pressure. Stir the slurry into the stew and continue stirring until it thickens. Serve immediately.
Source: https://thesaltymarshmallow.com/best-ever-instant-pot-beef-stew/
