Easy Instant Pot Beef Stew Food

BASIC BEEF STEW

Basic Beef Stew image

Provided by Pillsbury

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 lb Beef Stew Meat
2 teaspoons salt
1 teaspoon pepper
2 tablespoons butter
1 tablespoon Muir Glen™ organic tomato paste (from 6-oz can)
2 cups chopped onions
2 cups diced peeled carrots (1-inch )
2 cups diced peeled russet potatoes (1-inch )
1 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons cornstarch
2 tablespoons Water

Steps:

In large bowl, toss beef with salt and pepper. Spray 6-quart Instant Pot™ insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef in 2 batches, and cook 2 to 4 minutes on first side until browned. Turn and cook 2 to 4 minutes longer on second side or until browned. Select CANCEL.
Return beef to insert. Stir in tomato paste. Stir in onions, carrots and potatoes. Stir in broth. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 30 to 60 seconds, stirring frequently, until thickened. Select CANCEL.

INSTANT POT BEEF STEW

Instant Pot Beef Stew image

This isn't your Grandma's beef stew: The Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) makes this hearty dish a weeknight possibility.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1/3 cup dry red wine
3 carrots, cut into 2-inch pieces
3 celery ribs, cut into 1-inch pieces
1 sprig fresh thyme
1 cup frozen pearl onions

Steps:

Add the oil to the Instant Pot® and set to saute (see Cook's Note).
Meanwhile, toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl. Add the meat and all the flour to the Instant Pot® in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes. Stir once and allow to brown for another 2 to 3 minutes. Add the tomato paste and stir to coat. Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
Add the carrots, celery, thyme and onions and stir to coat. Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes. After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.

INSTANT POT® BEST BEEF STEW

Instant Pot® Best Beef Stew image

This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.

Provided by Fioa

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h25m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon butter
1 pound beef chuck, cut into 1-inch cubes
4 Yukon Gold potatoes, cubed
1 ½ cups mushrooms, halved
1 onion, cut into 6 wedges
2 carrots, cut into 1/2-inch thick slices
2 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried rosemary

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g

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