Instant Pot Beef Stew Food

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BASIC BEEF STEW



Basic Beef Stew image

Provided by Pillsbury

Categories     Main Course

Yield 8 servings

Number Of Ingredients 11

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.

BEEF STEW



Beef Stew image

Provided by Dr. Karen Lee

Categories     Main Course

Yield 4-6 servings

Number Of Ingredients 18

2 pounds chuck roast (or bottom round, cut into 1 inch chunks)
1/2 teaspoon Himalayan Pink Sea Salt
1/2 teaspoon black pepper
2 tablespoons gluten free flour (or regular if your diet permits)
4 tablespoons avocado oil (divided)
1/2 onion (coarsely chopped)
2 cloves garlic (coarsely chopped)
2 tablespoons tomato paste
3/4 cup red wine (Cabernet Sauvignon is the best but you can use what you have)
3 cups beef broth
3 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
2 bay leaves
1 small handful parsley (chopped, reserve 1 Tablespoon to garnish)
3 carrots (peeled and cut into chunks)
3 celery stalks (cut into chunks)
2 pounds potatoes ( cut into 1 inch chunks)
1 cup white mushrooms (quartered)
1 tablespoon gluten free flour

Steps:

  • Coat the meat with salt, pepper, and flour. Toss gently and set aside.
  • Set Instant Pot on Sauté. When the screen displays "Hot," add avocado oil.
  • Brown the meat in small portions, not crowding the surface of the pot. When all sides are browned, take them out, and add a new batch. Repeat this until all the meat is browned. This should take about 15 minutes. When all the meat is browned, set aside.
  • Add more avocado oil and sauté onions. When onions are translucent, add garlic.
  • Add tomato paste, wine, broth and herbs and simmer for about 5 minutes while scraping the bottom and sides. Then add the meat and stir well together.
  • Close the lid tightly and close the vent. Set the Instant Pot on Meat function for 20 minutes. When the timer goes off, release pressure manually using quick pressure release.
  • When the vent opens, open the lid, add the vegetables and mix well. Close the lid tightly and close the vent.
  • Press Manual and adjust cooking time to 10 minutes. When the timer goes off, let the pressure release naturally. When the pressure is completely released, open the lid carefully.

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

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

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

INSTANT POT BEEF STEW RECIPE



Instant Pot Beef Stew Recipe image

This dump-and-go beef stew will become one of your favorites! Full of flavor and so easy to make!

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 12

2 pounds beef stew meat (or a beef roast cut into bite-sized pieces)
3 potatoes (cubed (red potatoes or Russet are our favorites))
1 pound baby carrots ((we cut ours in half, but you can keep them whole))
3 celery stalks (diced)
1 onion (diced)
3 cups beef stock
1 Tablespoon Worcestershire sauce
1 Tablespoon salt
½ teaspoon ground pepper
1 cup frozen green peas
6 ounces tomato paste
1 ounce dry onion soup mix ((OPTIONAL))

Steps:

  • Place all ingredients in the Instant Pot.
  • Give it a quick stir, then place lid on top of Instant Pot.
  • Move the valve to SEALING (not venting).
  • Press the MANUAL button and set timer for 30 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 together.
  • Serve and enjoy!

Nutrition Facts : Calories 403 kcal, Carbohydrate 41 g, Protein 42 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 2185 mg, Fiber 8 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

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