Budget Byte Instant Pot Beef Stew

Nutrition Facts (per serving)
532	Calories
28g	Fat
28g	Carbs
41g	Poly peptide

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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	532
% Daily Value*
Total Fat 28g	36%
Saturated Fatty 10g	50%
Cholesterol 125mg	42%
Sodium 478mg	21%
Full Carbohydrate 28g	10%
Dietary Cobweb 5g	17%
Full Sugars 6g
Protein 41g
Vitamin C 16mg	82%
Calcium 76mg	six%
Iron 5mg	28%
Potassium 1113mg	24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. two,000 calories a day is used for general nutrition communication.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A comforting dinner that's like shooting fish in a barrel, doesn't break the banking company, and the whole family is certain to honey? Sign u.s. upwardly. Beef stew is our ideal meal on a chilly night, combining tender beef with perfectly cooked veggies and thick, rich goop. Using a budget-friendly cut of meat, it'southward an affordable dish that tastes even better the side by side day.

The Instant Pot makes homemade beef stew actress easy. First, we brown the beefiness using the sauté setting to add together tons of flavor, then we apply the same pot to melt the onions and garlic. We like to deglaze with a fiddling red vino for a more robust flavor profile. Toss in the remaining ingredients along with the browned beefiness and pressure melt. A cornstarch slurry is added at the end to quickly thicken the stew.

Between searing the meat and simmering, virtually stovetop and oven beef stew recipes need at least two hours of cooking. The Instant Pot shrinks this time down to under an hour and a half from prep to the dinner table. Plus, it's mostly hands-off and only dirties one pot. That'south our kind of weeknight meal.

Every bit long equally your Worcestershire sauce is gluten-gratuitous, this beef stew recipe is a tasty improver to a gluten-gratuitous diet. If y'all're not gluten-free, serve with a piffling crusty bread to mop upwardly any remaining juices.

"This stew is very tasty, easy and quick! If you're a fan of spicy foods similar me, sprinkle some chili and freshly ground black pepper in your bowl. Y'all tin can also top it with freshly squeezed lime juice for an added tangy flavor." —Bahareh Niati

• ii pounds boneless beef chuck roast

• 1 teaspoon kosher salt, more than to taste

• 1/2 teaspoon black pepper, more than to sense of taste

• ii tablespoons canola oil, divided

• 1 medium yellowish onion, coarsely chopped

• four cloves garlic, minced

• 1 tablespoon tomato paste

• 1/3 loving cup carmine wine

• two teaspoons fresh thyme leaves, or 1 teaspoon dried thyme

• 1 medium bay leaf

• iii/iv pound baby Yukon Gold potatoes

• two large carrots (about ane/2 pound), cut into ane 1/ii-inch pieces

• 1 large parsnip (about one/2 pound), cut into ane 1/2-inch pieces

• 2/3 cup beef broth

• 1 tablespoon cornstarch

• 1 tablespoon Worcestershire sauce

• 1 cup frozen greenish peas

1. Gather the ingredients.

   The Bandbox Eats / Bahareh Niati

2. Place the beef on a cutting board and cut into 1-inch chunks, removing backlog fat and gristle (some fat is expert, but remove and discard any especially large pieces). Flavour all over with the salt and pepper.

   The Spruce Eats / Bahareh Niati

3. Heat the Instant Pot on the sauté setting on loftier heat. Add one tablespoon of oil to glaze the bottom of the pot. Add half of the beefiness in a unmarried layer and let sear until browned, about 4 minutes. Use tongs to flip and brown the other side, about three minutes. Remove the beefiness to a plate and echo with the remaining beef. Set aside.

   The Spruce Eats / Bahareh Niati

4. Add the remaining ane tablespoon of oil to the Instant Pot. Add the onion and sauté, stirring occasionally, until beginning to turn translucent, well-nigh two minutes. Add together the garlic and love apple paste; sauté but until fragrant, about 30 seconds.

   The Bandbox Eats / Bahareh Niati

5. Add together the vino, thyme, and bay leaf. Scrape the bottom of the pot to dislodge whatever browned, stuck-on bits. Let simmer until the wine is reduced by half, about ane infinitesimal.

   The Spruce Eats / Bahareh Niati

6. Turn off the sauté part. Add the potatoes, carrots, parsnip, beef goop, and the browned beefiness along with any remaining juices to the pot. Stir to combine, then secure the lid. Cook at high pressure level for 25 minutes. Use a natural release.

   The Spruce Eats / Bahareh Niati

7. Once the pressure level has released naturally, whisk together the cornstarch and Worcestershire sauce in a small bowl until no lumps remain.

   The Spruce Eats / Bahareh Niati

8. Remove the bay leaf. Turn on the sauté function to high and add the peas. Once simmering, add together the cornstarch mixture and stir. Simmer until thickened slightly, virtually 3 minutes.

   The Spruce Eats / Bahareh Niati

9. Season with table salt and pepper to gustation. Serve warm.

   The Bandbox Eats / Bahareh Niati

Tips

• A whole cut of beef chuck is preferable to pre-cutting stew meat. This is because stew meat often has excess fat and gristle even so attached. Cut up the beef yourself allows you to trim any unwanted $.25 and brand certain the meat is uniform in size.
• Browning the meat before pressure cooking the stews adds tons of flavor. If y'all're brusque on time, y'all can skip this step and add the beefiness with the vegetables.
• This recipe calls for whole baby yellow potatoes. They should be between 1 inch and 1 i/2-inches beyond. Yous can utilize an equivalent corporeality of large potatoes cut into 1 1/two-inch cubes.
• A natural release ensures the stew is perfectly cooked and tender. This tin can take up to 30 minutes. If yous're impatient, you can perform a quick release later on a 15-minute natural release.

Recipe Variations

• A diversity of vegetables piece of work well in beef stew, just proceed the ratio of vegetables to beef the same. Try turnips, rutabaga, sweet potato, or butternut squash. For a unproblematic beef stew, swap the parsnips for more potatoes and carrots.
• As the wine simmers in this recipe, all of the alcohol cooks off. If y'all don't accept wine handy or adopt non to cook with it, supplant it with more broth and add a tablespoon or two of balsamic vinegar along with the peas.
• If yous don't have beef broth, craven or vegetable broth can be used instead.

How to Store and Freeze

• Shop leftover Instant Pot beef stew in an airtight container in the fridge for upwards to four days.
• You tin can also freeze leftover stew. Store in a freezer-rubber container, leaving an inch of headroom, for upwardly to a calendar month. Defrost in the fridge before reheating.

Is Beef Stew Gluten-Complimentary?

Many beef stew recipes telephone call for dusting the beef with flour before browning, which helps the stew thicken. This adds gluten to the recipe. This recipe is flour-gratis and uses cornstarch to thicken instead. Every bit long as y'all double-check that all of the ingredients are gluten-costless, this beefiness stew is safe to consume on a gluten-gratuitous diet.

Rate This Recipe

I don't like this at all. It'south not the worst. Sure, this will exercise. I'thou a fan—would recommend. Amazing! I love it! Thanks for your rating!

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Source: https://www.thespruceeats.com/instant-pot-beef-stew-5218740

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