#carrots

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

Instant Pot Vegetable Beef Soup

Prep: 10 min
Cook: 30 min
Servings: 4

STUFF
1 tablespoon olive oil
1 pound ground beef
1 red onion, diced
4 garlic cloves, grated
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried oregano
¹/₂ teaspoon celery seed
2 dried or fresh bay leaves
1 large carrot, peeled and cut into thick coins
1 (14.5-ounce) can beef stock
1 (14.5-ounce) can diced tomatoes
1 cup frozen peas
1 cup frozen green beans
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Finely chopped fresh parsley, for garnish
Parmesan cheese and crusty bread, for serving (optional)

STEPS
In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads “Hot.” Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.

Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.

Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.

Pork Fried Rice
March 2, 2014 5:21PM

Carrot Cake Compote

CARROT SOUP WITH LEMON, TAHINI, AND CRISPED CHICKPEAS

Adapted from Smitten Kitchen

From the second this was posted on Smitten Kitchen, I haven’t been able to stop lusting after it. But a stomach bug, work, and laziness got in the way of following through with my desires until tonight. This soup was yummy, light on our weak stomachs, and a nice change from our usual heavy potato soups. I felt it lacked a little flavor punch, and I originally thought this was probably because I don’t have coriander here in Ecuador, which the recipe requires. But then my wonderful friend told me something I truly don’t understand how I never knew. Coriander is cilantro. Wow. Anyway, I would mess around with the final product if you too find something missing – we added sour cream and a lot more salt.

Serves 4, generously 

Soup

• 2 tablespoons olive oil
• 2 pounds (905 grams) carrots, peeled, diced or thinly sliced
• 1 large onion, finely chopped
• 4 regular or 6 small garlic cloves, peeled and smashed
• ¼ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon table salt, plus more if needed
• Pinch of Aleppo pepper or red pepper flakes
• 4 cups vegetable broth

Crisped chickpeas

• 1 ¾ cups cooked chickpeas, or 1 15-ounce (425-gram) can, drained, patted dry on paper towels
• 1 generous tablespoon olive oil
• ½ teaspoon coarse salt
• ¼ teaspoon ground cumin

Lemon-tahini topping

• 3 tablespoons tahini paste
• 2 tablespoons lemon juice
• Pinch or two of salt
• 2 tablespoons water

Pita wedges, garnish

• A few large pitas, cut into 8 wedges
• Olive oil, to brush pitas
• Za’atar (a Middle Eastern spice-herb blend) or sesame seeds and sea salt to sprinkle
• 2 tablespoons flat-leaf parsley, coarsely chopped

Directions:

• Heat two tablespoons olive oil in heavy large pot over medium heat. Add carrots, onion, garlic, coriander, cumin, salt and pepper flakes and sauté until they begin to brown, about 15 minutes.
• Meanwhile, heat your oven to 425 degrees F. Toss chickpeas with one tablespoon olive oil, salt and cumin until they’re all coated. Spread them on a baking sheet or pan and roast them in the oven until they’re browned and crisp. This can take anywhere from 10 to 20 minutes, depending on the size and firmness of your chickpeas. Toss them occasionally to make sure they’re toasting evenly.
• Once vegetables have begun to brown, add broth, using it to scrape up any bits stuck to the bottom of the pot. Cover pot with lid and simmer until carrots are tender, stirring occasionally, about 30 minutes.
• Meanwhile, in a small dish, whisk together tahini, lemon juice, salt and water until smooth with a yogurt-like consistency. If more liquid is needed to thin it, you can add more lemon juice or water, a spoonful at a time, until you get your desired consistency.
• Spread pita wedges on a second baking sheet and brush lightly with olive oil. Sprinkle with za’atar or a combination of sea salt and sesame seeds and toast in oven with chickpeas until brown at edges, about 5 minutes.
• Puree soup in a blender or with an immersion blender until smooth. Ladle into bowls. Dollop each with lemon-tahini, sprinkle with crisped chickpeas and garnish with chopped parsley. Serve with pita wedges.

These glazed carrots are the perfect side dish to go alongside your next meal.

HAPPY BIRTHDAY, RED!

Artist | Niko Paul
Title | Jungle Salad
Tumblr | czechquesadilla.tumblr.com
Sites | quesadilladesign.tumblr.com

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Fairy Carrots!

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next time #Juice your #carrots with some #ginger and an #orange or two. If you still choke, it’s probably time to stop blaming the carrot. #plantbasedlife #greenjuice #melodyorganics

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