Instant Pot® Hearty Beef Stew – Instantly Delicious

Sometime in October, I tend to get slammed with real life. All good stuff, but you know – a meet on the opposite end of the city, work to do, a toddler who is suddenly into everything, doctors appointments, and a very important World Series baseball game to get home in time to watch. Phew. Tonight’s dinner needed to be hearty for the post-meet runner and I knew that I wanted to create a beef stew recipe that I could make quickly in the Instant Pot®.
This recipe is really simple, flavorful, and perfect for this time of year. I browned the beef using the saute function, then I sautéed the onions in the same pot so they could pick up the flavors from the bottom of the pan.  Then I deglazed the pot with red wine for an extra flavor boost and to scrape up all of the tasty goodness. Everything cooked for 45 minutes.  This hearty beef stew is tender and delicious served with noodles, rice, or even mashed potatoes (especially since I did not use potatoes in this particular recipe – feel free to add them to your stew).
 Instant Pot Hearty Beef Stew
​Serves: 8

Ingredients:

3 lbs. beef stew
​1 tablespoon olive oil
​2 large onions, sliced
2 cloves garlic, minced
1 tablespoon tomato paste
1/2 cup red wine
1 – 28 oz. can crushed tomatoes
28 oz. water or chicken stock
​3 carrots, peeled and sliced
1 bay leaf
​1 teaspoon dried thyme
​2 teaspoons salt, divided
​1 teaspoon pepper, divided


Directions:

​1. Heat the olive oil in the Instant Pot® using the saute function.  Pat the beef dry and season with 1 teaspoon salt and 1/2 teaspoon of pepper.  In batches, brown the beef on all sides. Set browned beef aside.

​2. Add the sliced onions to the pot and saute for about 4 minutes, stirring occasionally.  Add the minced garlic and tomato paste and stir for an additional minute.  Deglaze with the red wine, being sure to scrape up the browned bits from the bottom of the pan. Return beef to the pan.

​3. Add the crushed tomatoes, water, carrots, and the rest of the seasoning.  Stir to combine.

​4. Lock the lid on the pot, making sure the valve is in the sealing position.  Set the pot to stew for 45 minutes.  When finished, do a quick pressure release by moving the valve to venting.  Serve immediately.


Enjoy,

Julie

Frances
1/3/2017 12:58:05 pm

Hi! I made this in my Christmas gift Instant Pot today. Overall, it is delicious! However, there was way too much liquid…I would call the results beef soup rather than stew! Next time I will try adding only a cup or maybe 2 of broth. And one 14 oz can of tomatoes was plenty (I only had diced tomatoes, so I gave them a whir with my immersion blender). Also, your recipe does not say to put the browned beef back in the pot, so you might want to add that. Thank you for sharing the recipe. Yum!


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