Instant Pot Beef StewServings: 4Prep: 10 minCook: 30 min + 15 min releaseTotal time: 55 minSTUFF1 te
Instant Pot Beef Stew
Servings: 4
Prep: 10 min
Cook: 30 min + 15 min release
Total time: 55 min
STUFF
1 teaspoon oil
1 pound stew meat cut into 1 inch chunks
1 small onion minced
2 cloves garlic minced
½ cup dry red wine or beef stock
3 cups beef stock low sodium, see note*
1 cup crushed tomatoes or tomato sauce
1 tablespoon spicy brown mustard
½ tablespoon Worcestershire sauce
3 cups baby potatoes or potatoes cut into 1 inch cubes
2 cups carrots cut into 1 inch chunks
1 bay leaf
1 teaspoon dried thyme or 2 fresh sprigs
salt and pepper
1 tablespoon corn starch, see note
3 tablespoons water
STEPS
Turn the Instant Pot to Saute and allow to heat up. Once Instant Pot is heated, add in oil.
Season beef on all sides liberally with salt and pepper.
Add the seasoned beef and chopped onion to pressure cooker and let cook on all sides until beef is browned on all sides. Once the meat is nearly fully browned, adds in the minced garlic and saute for 1 minute longer, being careful to not burn the garlic. Turn the Instant Pot off.
Add in red wine and scrape up any browned bits of liquid on the bottom of the pressure cooker.
Add in beef stock, potatoes, carrots, crushed tomatoes, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to incorporate the ingredients.
Place lid on instant pot and be sure vent knob is closed to seal in pressure.
Set to manual pressure for 30 minutes. To do this, hit pressure cook or manual and adjust cook time using +/- buttons. If you have the Ultra model, hit ultra and then adjust to high pressure and then set cook time to 30 minutes.
Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes.
Once pressure has been released, open up pressure cooker, remove bay leaf and thyme sprigs. Hit cancel on pressure cooker (to turn off keep warm function) and turn back to saute.
Whisk together the water and cornstarch and then whisk into beef stew. Allow to bubble and thicken to desired consistency. Taste and season with salt if needed.
NOTE
Leftover beef stew can be stored in the refrigerator for up to 4 days. You can opt to freeze the stew as well, but the texture of the potatoes may be altered after freezing.
For a thinner beef stew, use 4 cups of beef stock. You can also use 2 tablespoons or cornstarch in place of the 1 tablespoon of cornstarch for a really thick stew.
A dry red wine such as Merlot or Cabernet is best. Of course, if you do not drink alcohol, feel free to use additional beef stock in place of wine.
If you want firmer potatoes and carrots, add all the ingredients BUT carrots and potatoes and cook for 20 minutes and let the pressure release naturally. Then add the potatoes and carrots and cook for an additional 10 minutes.
NUTRITION
Calories: 256kcal
Carbohydrates: 19g
Protein: 17g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 353mg
Potassium: 869mg
Fiber: 2g
Sugar: 4g
Vitamin A: 5410IU
Vitamin C: 17.2mg
Calcium: 54mg
Iron: 2.6mg
