"Instant" Beef Stew


I love that it keeps snowing here in New York, which means I have cozy food on my mind. So I whipped up "Instant" Beef Stew. I sauteed seasoned chuck until well browned all over, which gives it lots of yummy flavor. I then combined it with onions, wine, and lots of veggies. Soon after, my house smelled like beef stew, heaven and dinner was ready. The meat was tender and delicious and the veggies perfectly cooked. Thanks to the magic of my Instant Pot, dinner was ready much quicker than usual, and my family said it was the best stew ever!



Ingredients for "Instant" Beef Stew:


3 - 3 1/2 pounds beef chuck cut into 1 1/2 inch cubes

2 large onions, diced

1 pound carrots, peeled and cut into 1-inch pieces

1 turnip, cut into 1 inch pieces

1 1/2 pound of small potatoes, cut into 1 1/2 inch pieces

1 cup red wine

4 cups chicken broth

3/4 cup frozen peas

4 cloves garlic, minced

3 tablespoons tomato paste

2 bay leaves

2 teaspoons Herbes De Provence

grapeseed oil

4 tablespoons cornstarch

4 tablespoons water

kosher salt

black pepper



Time-Saving Tips: Cut the meat and vegetables a day in advance and refrigerate.


Let's see what we need.


We're ready to cook.



Toss the beef with 1 teaspoon each of salt and black pepper.


Set the Instant Pot to Saute mode. Once heated, add 2 tablespoons of oil and some of the meat. Saute until brown all over. Transfer the browned meat to a dish. The meat browns best when the pot is not overcrowded, so you will need to do this in batches. Add a little oil if necessary with each batch.


Add 2 tablespoons of oil and the onions to the pot. Saute for 2 minutes and then add the garlic Stir until fragrant and add the tomato paste—Cook for a minute.


Add the wine and deglaze the pot. Scrape up whatever is stuck to the bottom of the pot. This is an important step, so the Instant Pot doesn't get a burn error while cooking later on the stew. After a few minutes, pour in the broth and continue scraping a bit more. Add the herbs and bay leaves.


Return the beef and the juices to the pot. Place the vegetables on top: do not stir—cover and cook for 35 minutes on High Pressure. Let release naturally for 10 minutes.


Remove the cover. Combine the water and cornstarch and gently stir into the stew, making sure not to break up any veggies. Let it cook for a few minutes until it thickens. Gently stir in the peas. Once they are heated thru, dinner is ready.


It's ready! "Instant" Beef Stew is delicious and ready in an instant. Well, not quite an instant, but it is quicker than cooking it on the stove, and the meat is indescribably tender and delicious.

Enjoy!


"Instant" Beef Stew:


  • 3 - 3 1/2 pounds beef chuck cut into 1 1/2 inch cubes

  • 2 large onions, diced

  • 1 pound carrots, peeled and cut into 1-inch pieces

  • 1 turnip, cut into 1 inch pieces

  • 1 1/2 pound of small potatoes, cut into 1 1/2 inch pieces

  • 1 cup red wine

  • 4 cups chicken broth

  • 3/4 cup frozen peas

  • 4 cloves garlic, minced

  • 3 tablespoons tomato paste

  • 2 bay leaves

  • 2 teaspoons Herbes De Provence

  • grapeseed oil

  • 4 tablespoons cornstarch

  • 4 tablespoons water

  • kosher salt

  • black pepper

  • Toss the beef with 1 teaspoon each of salt and black pepper.

  • Set the Instant Pot to Saute mode. Once heated, add 2 tablespoons of oil and some of the meat. Saute until brown all over. Transfer the browned meat to a dish. The meat browns best when the pot is not overcrowded, so you will need to do this in batches. Add a little oil if necessary with each batch.

  • Add 2 tablespoons of oil and the onions to the pot. Saute for 2 minutes and then add the garlic Stir until fragrant and add the tomato paste—Cook for a minute.

  • Add the wine and deglaze the pot. Scrape up whatever is stuck to the bottom of the pot. This is an important step, so the Instant Pot doesn't get a burn error while cooking later on the stew. After a few minutes, pour in the broth and continue scraping a bit more. Add the herbs and bay leaves.

  • Return the beef and the juices to the pot. Place the vegetables on top: do not stir—cover and cook for 35 minutes on High Pressure. Let release naturally for 10 minutes.

  • Remove the cover. Combine the water and cornstarch and gently stir into the stew, making sure not to break up any veggies. Let it cook for a few minutes until it thickens. Gently stir in the peas. Once they are heated thru, dinner is ready.

  • Time-Saving Tips: Cut the meat and vegetables a day in advance and refrigerate.