Hi, everyone! Kristy here, and today I have an exciting recipe to share with you that’s perfect for those craving a warm and comforting meal. Made with tender beef, potatoes, carrots, and a rich, flavorful broth, this instant pot beef stew is a classic dish that can be prepared in record time. Join me as I adapt my grandma’s recipe to make it instant pot friendly and enhance its flavor. Get ready for a delicious journey!
A Homestyle Approach:
As someone who suffers from a chronic disease, I believe that homemade meals are the best, but they don’t have to be complicated. Today, I’m delighted to share another one of my grandma’s beloved recipes with you.
Grandma was the king of comfort food, and this beef stew was one of his specialties. By using the instant pot and adding a few extra touches, we can enjoy this hearty meal in no time.
Preparation Steps:
To begin, we’ll start by sautéing the beef and onions in the instant pot to lock in those savory flavors. Seasoning the beef with salt and pepper adds a perfect balance of taste. I like to use pre-cubed beef for convenience, but you can also cube a sirloin or chuck roast yourself. Flexibility is key in making this recipe work for you.
The Secret of the Sautee and Deglazing:
Now, back to the recipe: Once the beef is sautéed, we’ll add minced garlic and deglaze the pot. Deglazing is crucial to prevent a burn notice, and it also infuses incredible flavors into the stew. I use dry red wine for this step, but beef broth works well too.
Building the Stew:
After deglazing, we’ll cancel the sauté function and add low-sodium beef broth, baby potatoes, carrots, crushed tomatoes, and the secret ingredient: prepared horseradish. The horseradish adds a unique brightness and tenderness to the meat.
Trust me, you don’t want to skip it. We’ll also include Worcestershire sauce, bay leaf, dried thyme leaves, and a pinch of salt to round out the flavors. A good stir ensures that all the ingredients are well incorporated.
Pressure Cooking Magic:
With all the ingredients in the instant pot, it’s time to lock the lid, set the venting knob to “sealed,” and select the manual or pressure cooker setting. We’ll cook the stew on high pressure for 30 minutes. Once the cooking time is up, allow the stew to naturally release for 15 to 20 minutes. This resting period allows the flavors to meld and ensures tender meat.
Optional Thickening Step:
If you prefer a thicker stew, we can use a cornstarch slurry to achieve that desired consistency. Simply switch on the sauté function again, let the stew bubble, and add the cornstarch slurry. Stir for a few minutes until the stew thickens slightly. Remove any bay leaves you come across during this process.
Serving and Final Thoughts:
With our beef stew ready, it’s time to dish up and enjoy this heartwarming meal. The aroma is irresistible, and the flavors are deeply satisfying. The horseradish truly elevates the dish, giving it a subtle kick without overpowering the other flavors. The tender meat and rich broth make this stew a winner every time.
Ingredients:
- 1-2 teaspoons of olive or canola oil
- 1 pound of stew meat, cut into 1-inch chunks
- 1 small onion, minced
- 2 cloves of garlic, minced
- ½ cup of dry red wine or beef stock
- 3 cups of low-sodium beef stock (see note*)
- 1 cup of crushed tomatoes
- 1 tablespoon of prepared horseradish
- ½ tablespoon of Worcestershire sauce
- 3 cups of baby potatoes or potatoes, cut into 1-inch cubes
- 2 cups of carrots, cut into 1-inch chunks
- 1 bay leaf
- 1 teaspoon of dried thyme or 2 fresh sprigs
- Salt and pepper
- 2 tablespoons of cornstarch (see note)
- 3 tablespoons of water
Instant Pot Beef Stew Simple Instructions:
1 ) Set the Instant Pot to Saute mode and heat the oil.
2 ) While the oil is heating, season the beef on all sides with salt and pepper.
3 ) Add the seasoned beef and minced onion to the Instant Pot. Saute until the beef is browned on all sides and the onion has softened.
4 ) Once the meat is nearly fully browned, add the minced garlic and saute for an additional minute, being careful not to burn the garlic.
5 ) Pour in the red wine (or additional beef stock if not using wine) and scrape up any browned bits from the bottom of the inner pot. Allow the alcohol to cook off for 1-2 minutes, then turn off the saute function.
6 ) Add the beef stock, potatoes, carrots, crushed tomatoes, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to combine.
7 ) Place the lid on the Instant Pot and ensure the vent knob is closed to seal in pressure.
8 ) Set the Instant Pot to manual pressure for 30 minutes. Adjust the cook time using the +/- buttons. If using the Ultra model, select the high-pressure setting and set the cook time to 30 minutes.
9 ) Once the cook time has elapsed, allow the pressure to release naturally for at least 15 minutes.
10 ) After the pressure has been released, carefully open the pressure cooker, remove the bay leaf and thyme sprigs, and cancel the keep warm function.
11 ) In a separate bowl, whisk together the water and cornstarch. Pour the mixture into the beef stew while it’s bubbling. Allow the stew to bubble and thicken to your desired consistency, whisking constantly. Taste and season with salt if needed.
Notes:
Storage: Leftover beef stew can be refrigerated for up to 4 days. Freezing the stew may alter the texture of the potatoes.
Beef: You can use pre-cut stew meat or cut up a chuck roast, sirloin roast, or top-round into 1-inch cubes.
Using Frozen Beef: If using frozen beef, skip the searing step and add 5 minutes to the cooking time.
Red Wine: A dry red wine such as Merlot or Cabernet is recommended. Alternatively, you can use additional beef stock instead of wine.
Horseradish: Use prepared horseradish, not horseradish sauce. The ingredients should only include grated horseradish, salt, and sometimes vinegar.
Potatoes: You can use whole bite-sized new potatoes, quartered red or new potatoes, or 2-inch cubed peeled russet potatoes.
Crushed Tomatoes: Tomato sauce can be used as a substitute for crushed tomatoes.
Gluten-Free Modifications: Use gluten-free Worcestershire Sauce and ensure your beef broth is gluten-free.
Consistency: Use 3 cups of beef stock for a thicker stew or 4 cups for a thinner consistency.
- Read also these:
- THE ART OF MUSHROOM GROWING
- A step-by-step guide to mushroom growing
- Crockpot Garlic Steak Bites
I hope you’ve enjoyed joining me on this culinary adventure as we transformed my grandma’s beef stew recipe into an instant pot masterpiece. Remember, cooking at home doesn’t have to be complicated, especially when using versatile tools like the instant pot. This recipe is a testament to the fact that homemade meals can be both delicious and easy to prepare.
