Instant Pot Beef Stew
- Replies 2
Instant Pot Beef Stew
Ingredients:
1 kilo beef stew meat, cubed
4 tablespoons cornstarch, divided
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon black pepper
2 teaspoons minced garlic
2 tablespoons tomato paste
4 cups beef stock
1/4 cup Worcestershire sauce
3/4 kilo potatoes, cut into bite sized
chunks
2 onions, sliced
4 carrots, peeled and sliced
4 celery ribs, sliced
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon allspice
1/4 cup cold water
Instructions:
1. Dust beef stew meat with 2 tablespoons
cornstarch and season with salt and
black pepper. Using the “sauté “ setting
on your pressure cooker, heat the olive
oil. Add beef stew meat, and sear until
all sides are browned, about 5 minutes.
2. Add in minced garlic and tomato paste,
and cook 1-2 minutes, until fragrant.
3. Still using the sauté setting, pour in the
beef stock and Worcestershire sauce to
deglaze the pot. Add potatoes, onions,
carrots, and celery. Season with salt,
sugar, parsley, paprika, oregano, basil,
black pepper, and allspice.
4. Turn off the sauté setting, secure the lid,
and cook on high pressure for 60 minutes
with a 15 minute natural release.
5. In a small bowl, mix together remaining
2 tablespoons cornstarch with 1/4 cup
cold water. Stir until completely
dissolved.
6. Using the sauté setting, pour the
cornstarch slurry into the pot and stir.
Let it simmer for 10-20 minutes until
sauce thickens. Serve hot.
Ingredients:
1 kilo beef stew meat, cubed
4 tablespoons cornstarch, divided
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon black pepper
2 teaspoons minced garlic
2 tablespoons tomato paste
4 cups beef stock
1/4 cup Worcestershire sauce
3/4 kilo potatoes, cut into bite sized
chunks
2 onions, sliced
4 carrots, peeled and sliced
4 celery ribs, sliced
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon allspice
1/4 cup cold water
Instructions:
1. Dust beef stew meat with 2 tablespoons
cornstarch and season with salt and
black pepper. Using the “sauté “ setting
on your pressure cooker, heat the olive
oil. Add beef stew meat, and sear until
all sides are browned, about 5 minutes.
2. Add in minced garlic and tomato paste,
and cook 1-2 minutes, until fragrant.
3. Still using the sauté setting, pour in the
beef stock and Worcestershire sauce to
deglaze the pot. Add potatoes, onions,
carrots, and celery. Season with salt,
sugar, parsley, paprika, oregano, basil,
black pepper, and allspice.
4. Turn off the sauté setting, secure the lid,
and cook on high pressure for 60 minutes
with a 15 minute natural release.
5. In a small bowl, mix together remaining
2 tablespoons cornstarch with 1/4 cup
cold water. Stir until completely
dissolved.
6. Using the sauté setting, pour the
cornstarch slurry into the pot and stir.
Let it simmer for 10-20 minutes until
sauce thickens. Serve hot.
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