Recipes

Instant Pot Beef Stew Recipes Ever : INSTANT POT | Beef Stew

Instant Pot Beef Stew Recipes Ever Video

Instant Pot Beef Stew Recipes Ever

INSTANT POT | Beef Stew

INSTANT POT | Beef Stew

INSTANT POT

~Beef Stew~

Ingredients
2 tablespoons olive oil, divided
2 pounds beef stew meat, cut into 1″ cubes
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
3 yellow potatoes, chopped
8 cups beef stock
2 bay leaves
1 (14.5 oz.) can diced tomato
1 (14.5 oz.) can crushed tomato
1 tbsp Worcestershire sauce
1 tbsp Italian seasoning
1 teaspoon salt, or more/less to taste
1/2 teaspoon freshly-ground black pepper
(optional garnish: chopped fresh parsley)

Brown the beef for 4-5 mins, drain and set beef aside. Saute onions (2 mins), carrots & celery (1 min), garlic, and potatoes. Add canned diced tomato, 8 cups of beef broth, crushed tomato, browned beef, Italian seasoning, Worcestershire sauce, and pepper. Pressure cook for 10 mins. Quick release. Salt to taste.

Retrieved recipe from link below and did an Instant Pot version: http://www.gimmesomeoven.com/vegetable-beef-soup-recipe/

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10 Comments

  1. Medium heat brown the meat , take the it out DONT NOT THROW OUT THE OIL , sauteed onions and garlic then add the potatoes and the vegetables return the meat add your liquid not 8 cups !! Then cook it

  2. In my opinion, would be better to brown beef in smaller batches and at very high heat, so it sears outside and the bottom of pan produces dark brown fond that you can then deglaze to produce rich sauce. Not burnt, but the carmelized little bits that stick to bottom and take your cooking to the next level.

    I would then drain the excess fat, leaving the beef in the pot and add the stock, cover and cook under pressure for 30-45min to tenderize the beef without over cooking the vegetables.

    You can then release the pressure, add the mirepoix, potatoes and tomatoes sauce and cook these without pressure until tender.

    Just my take..

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