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Week 10: Beef Stew

Category Stew
This week's soup is a hearty beef stew made in the Instant Pot. It would be just as good made in a Dutch oven, stockpot or slow cooker. This is a perfect meal to serve for St. Patrick's Day.
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July 17, 2018

A delicious and tender beef stew prepared in an instant pot. Very juicy and healthy, no stock added just water. Serves perfectly with nice toasted baguette.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 6 people

Ingredients:

  • 1 lb beef stew meat
  • 2.5 cups water
  • 3 Tbsp tapioca flour
  • 2 Tbsp butter
  • 1 Tbsp soy sauce
  • 3-4 cloves garlic
  • 2 yellow onions
  • 6 carrots
  • 2 Tbsp tomato paste
  • 2 red potatoes
  • 3 gold potatoes
  • 2 Tbsp brown sugar
  • Dash of salt/pepper
  • 1 tsp rosemary
  • 1 tsp dried thyme
  • 1 Tbsp Worcestershire sauce

Steps:

  1. Wash and prep ingredients. Cut beef into cubes and marinate with dash of salt and pepper. Peel and chop potatoes, carrots, onions, mince garlic cloves and chop rosemary.
  2. Coat meat evenly with tapioca flour or all purpose flour.
  3. Using the sauté feature on your instant pot, add butter.
  4. Once melted, sauté meat for 4 minutes or until lightly brown.
  5. Mix ingredients dried thyme, rosemary, minced garlic, soy sauce, brown sugar, tomato paste and Worcestershire sauce.
  6. Add water in and using a wooden spoon, scrap the bottom making sure nothing is stuck. Mix bowl of seasonings into the pot.
  7. Now add in onions, carrots and potatoes.
  8. Select setting meat/stew and it will display 35 minutes cooking time.
  9. Once 35 minutes is up, press cancel and allow a few minutes before release steam valve. Give your stew a nice stir and it is ready to serve.
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Comments

July 17, 20180 found this helpful

Looks so yummy!

Reply Was this helpful? Yes
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