Instant Pot Beef Stew With Root Vegetables Food

INSTANT POT BEEF STEW WITH ROOT VEGETABLES

Steps:

• Pat the meat chunks off with paper towels, soaking up any moisture. The less moisture the better the sear, which will give the meat better flavor and texture. Season generously with salt and pepper.
• Set instant pot to saute function. Add oil and sear beef chunks in two batches, remove beef from pot and set aside.
• Saute shallots, celery, garlic, olive oil (if needed) among all the leftover bits in the pot for about 2 minutes.
• Add red wine, balsamic, dijon, tomatoes, beef broth, thyme, bay leaves, salt, and pepper. Mix around, scraping the bottom of the pot to get off any stuck bits. Smash up the tomatoes against the side to break them up a bit.
• Add seared beef. Cook on high pressure for 30 minutes, making sure to seal the steam valve. Prep your veggies.
• Allow to naturally release for 15 minutes.
• Add the root vegetables in with the stew and set to low pressure for another 3-4 minutes, depending on your preference of doneness. (see notes)
• Manually release the steam valve. Add fresh parsley and serve with sourdough biscuits!

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

INSTANT POT® BEST BEEF STEW

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.

INSTANT POT BEEF STEW

Steps:

• Trim any large pieces of extra fat from the beef and cut into 1" pieces.
• Turn Instant Pot to SAUTE and add 1 tablespoons of olive oil. If cooking on stovetop add 1 tablespoon olive oil to a large oven proof pot and heat on medium high. Preheat oven to 275°Heat oil until shimmering and add half of the beef in a single layer. Do not crowd the meat or it will steam instead of saute. Sprinkle with half of the salt and pepper and let cook undisturbed for about 4 minutes on each side, or until the cubes have a dark brown crust. Transfer to a clean bowl and continue by sauteeing second batch, adding additional 1 tablespoon olive oil, salt and pepper. Remove meat and add to bowl with first batch of meat.
• Add 1 tablespoon of olive oil, heat, and add onions to the pot and saute until softened and lightly browned. Add garlic and saute for 30 seconds.
• Add red wine and delgaze by scraping bottom of pot to loosen browned bits. Allow wine to reduce by half. Add the beef broth.
• Add carrots, potatoes, herbs and Worcestershire sauce and stir together. Add meat and any juices that have accumulated in the bowl.
• Add the tomato sauce on the top.
• INSTANT POT:Close Instant Pot and seal. Set pressure to HIGH for 35 minutes, and then allow a 13 minute natural release. Vent to release remaining pressure and carefully open lid.OVEN:If preparing on stovetop, cover pot and put in preheated oven for about 2 hours. Check at 1.5 hours to see if you need any extra liquid. If needed, add water or additional broth. Stew is done if the beef can be shredded with a fork.
• In small bowl combine 2 tablespoons water and cornstarch.Remove bay leaf and stir peas.Stir cornstarch mixture into stew and gently mix until well blended and stew has thickened.
• Serve with parsley sprinkled on top as garnish.

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN

Steps:

• Trim any excess fat off the beef and cut into 2" cubes.
• Heat the oil and butter in a pan. I use a Dutch oven.
• Season beef with salt & pepper. Add beef to hot pan and brown the beef.
• Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
• Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
• Add Worcestershire sauce, tomato paste, sugar, paprika.
• Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
• If the liquid level gets too low, add more broth as needed.
• About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

BEEF STEW WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 350°.
• Heat a large Dutch oven, with a lid, over medium-high heat.
• In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
• Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
• Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
• Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
• Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
• Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
• Add the beef broth, thyme, and bay leaves, and bring to a boil.
• Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
• Cook until the meat is just tender, about 1 1/2 hours.
• Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
• Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
• NOTE: Add more root veggies as you like. cut to similar size.
• The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
• Once the meat comes out of the oven, raise the temperature to 450 degrees F.
• Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
• While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.

INSTANT POT GROUND BEEF AND VEGETABLE STEW

Steps:

• Press SAUTE button. Once heated up, add in ground beef, onion, and celery. Cook until beef is no longer pink and onion is translucent. Season with salt and pepper as desired.
• Press CANCEL button so that it stops cooking the beef.
• Add in the potatoes and carrots sprinkle the onion soup mix on top.
• Pour the beef broth, tomato sauce, and diced tomatoes on top of the potatoes and carrots. Gently mix together.
• Place the lid on top of the Instant pot. Move the valve to SEALING (not venting).
• Press the MANUAL button and set timer for 8 minutes.
• When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
• Move the valve to VENTING and release remaining pressure.
• Remove the lid and mix in the cream of mushroom soup and frozen mixed vegetables. Let the stew sit for 3-5 minutes so that the vegetables can cook.
• Dish into bowls and serve!