This beef stew receipe uses the Instant Pot to reduce cooking time to approximately an hour while producing very tender meat that would normally take a day in a crock pot. Most any root vegetables work nicely. We used parsnip, turnip and a potato from our latest fall CSA box.
Served with Blitz Bread:No-Fuss Focaccia bread from the King Arthur Flour website.
Ingredients
9 1/2ozBeef Stew Cubes (cut into bite sized pieces)
1 1/2TblsAP Flour
1/4tspSalt
1/8tspPepper
1 1/2TblsButter
~1/3CupSherry (careful as the alcohol vaporizes)
1 1/3CupsBeef Broth
1tspWorchestershire Sauce
1tspSoy Sauce
2clovesGarlic (minced)
1TblTomato Paste
1/2tspFresh Rosemary (finely chopped)
1tspFresh Thyme (finely chopped)
1wholeBay Leaf (recommended for future)
1smallRusset Potato (half inch cubes)
1smallOnion (narrow wedges)
1smallParsnip (one inch pieces)
1smallTurnip (half inch cubes)
1mediumCarrot (one inch pieces)
1TblItalian Parsley (chopped for garnish)
1 1/2TblsAP Flour
1/4tspSalt
1/8tspPepper
1 1/2TblsButter
~1/3CupSherry (careful as the alcohol vaporizes)
1 1/3CupsBeef Broth
1tspWorchestershire Sauce
1tspSoy Sauce
2clovesGarlic (minced)
1TblTomato Paste
1/2tspFresh Rosemary (finely chopped)
1tspFresh Thyme (finely chopped)
1wholeBay Leaf (recommended for future)
1smallRusset Potato (half inch cubes)
1smallOnion (narrow wedges)
1smallParsnip (one inch pieces)
1smallTurnip (half inch cubes)
1mediumCarrot (one inch pieces)
1TblItalian Parsley (chopped for garnish)
Preparation
- Mix flour, salt and pepper into a lidded bowl. Add beef, cover and shake to coat. Retain leftover coating for later.
- Heat butter in Instant Pot until melted and bubbling. Add coated beef cubes and brown on all side. Brown the beef in multiple steps to avoid crowding the pot.
- Transfer all meat to a plate once browned (keeping the juices).
- Deglaze the Instant Pot with the Sherry and use a wodden scraper to help disolve the browned bits. Be careful when adding the Sherry as the alcohol will vaporize from the heat so avoid nearby open flames.
- Add the beef and juices back to the Instant Pot along with the beef broth, Worchestershire sauce, soy sauce, garlic, tomato paste, rosemary and thyme. Add the remaining flour coating mixture from step one and stir to combine.
- Add all the vegetables and stir to coat and combine.
- Close the Instant Pot and set to manual high-pressure for 35 minutes. Cancel after 35 minutes and wait 15 more minutes before releasing remaining pressure. (The delay prevents the meat from siezing due to a fast release.)
Credits
We based this recipe off this one from Budget Bytes.