Today I made “Beef Stew with Vegetables” in the Instant Pot.
Here’s the recipe.
Prep + Cook Time: 55 minutes | Serves: 4-6
Ingredients:
2 lbs beef stew meat (1 1/2 inch chunks)
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp onion powder
1/3 cup flour
3 tsp Italian seasoning, divided
2 tbsp olive oil
1 medium onion, quartered (I’d personally chop it up more)
4 cloves garlic, minced
2 tbsp balsamic vinegar or red wine
6 tbsp tomato paste
4 medium potatoes, peeled and chopped (1 inch chunks)
1 large sweet potato, peeled and chopped (1 inch chunks) (I omitted this)
2 ribs celery, chopped
3 medium carrots, cut into slices
8 oz fresh mushrooms, cut into slices
2 tsp Worcestershire sauce
5 cups beef broth
1 bay leaf
2 tbsp fresh parsley, chopped (for garnish) (I omitted this)
Directions:
1. In a large bowl, combine the salt, pepper, onion powder, flour and 1 teaspoon Italian seasoning. Mix well.
2. Add the meat to the bowl, stir and rub all chunks with the spice mix.
3. Set your instant pot on SAUTÉ mode, add the oil and heat it up.
4. Add the meat and brown on all sides.
5. Remove the beef from the pot and place on a plate.
6. Add the onion and garlic to the pot and sauté for 1-2 minutes.
7. Pour the balsamic vinegar and tomato paste and deglaze the pot by scraping the bottom to remove all of the brown bits.
8. Press the CANCEL key to stop the SAUTÉ function.
9. Return the meat to the pot. Add the potatoes, sweet potato, celery, carrots, mushrooms, 2 teaspoons Italian seasoning, Worcestershire sauce, beef broth and bay leaf. Stir well.
10. Select he MANUAL(Pressure Cook) setting and set the cooking time for 25 minutes at HIGH pressure.
11. Once timer goes off, allow to Naturally Release for 10 minutes, then release any remaining pressure manually. Open the lid.
12. Top with fresh parsley and serve.
