Beef Stew Recipe for Ip Lux

Sep ii, 2021 | Modified: Jan 26, 2022 by | | This website earns income from ads, affiliates, and sponsorships.

This Instant Pot Beef Stew is loaded with tender chunks of beef, carrots and potatoes in a rich and savory broth.

It'south quick and easy to make in the Instant Pot just tastes like information technology's been simmering all day long!

This is 1 of the most amazing beef stews you'll ever taste! It's and so rich and savory and the beef is SUPER tender.

Beef broth, Worcestershire sauce, tomato paste and fresh herbs like rosemary and thyme make this stew super hearty and incredibly savory.

Just like our white chicken chili verde, cabbage roll soup or classic pot roast, this beef stew will quickly become one of your favorite Instant Pot recipes.

It'southward healthy comfort food your family will await forward also!

Then gather up those ingredients and let'due south brand some beef stew!

Jump to:

• What you need
• How to make it
• How to store it
• Meridian tips for the Instant Pot
• More than piece of cake soup recipes
• Instant Pot Beef Stew

What you need

• Stew Meat: Chuck steak or circular steak is inexpensive and nifty to apply for stew meat.
• Potatoes: Russet potatoes or Yukon Gold potatoes hold their shape and soak up all of that delicious broth!
• Carrots
• Onions: Yellow onions or Spanish onions give the best flavor to the soup.
• Fresh Garlic
• Beef Broth: Store-bought beef broth can be purchased in regular or low-sodium. You can too opt for beef bouillon to make the beefiness broth.
• Worcestershire Sauce: Adds saltiness to the stew and helps to enrich the flavour.
• Lycopersicon esculentum Paste
• Herbs: Fresh rosemary, fresh thyme and stale bay leaves requite the stew a deep rich flavor.
• Corn Starch: Used every bit a thickening agent.

Here are a few means to alter the recipe if needed.

• Cornstarch: Tapioca starch or arrowroot can exist used in place of cornstarch.
• Fresh Herbs: ½ teaspoon each of dried rosemary and thyme can exist substituted for fresh herbs.
• Fresh Garlic: Substitute with 1 teaspoon garlic powder.
• Tomato Paste: Can exist substituted with 1 small can of tomato sauce.

This recipe was fabricated in a 6 Quart IP DUO. (affiliate link)

How to brand it

Press the SAUTE button on the Instant Pot and cascade the olive oil into the liner.

Season the stew meat with salt and pepper, add it to the pot and brown the meat on all sides.

Pour one cup of the beef goop into the pot and use a heat-safe spatula or spoon to deglaze the bottom of the pot.

Add together the remaining beef broth and tomato paste to the pot. Stir to dissolve the paste into the broth.

Press the OFF button to discontinue the SAUTE function. Add the carrots, potatoes, onions, garlic, Worcestershire sauce and herbs to the pot. (Do Not add the corn starch.)

Lock the lid into identify and position the vent in the SEALED position.

Press the Transmission push and set at High Force per unit area for 35 minutes.

Once the timer goes off, allow the pot naturally release for 15 minutes and and then manually release the pressure by turning the valve to the VENTING position.

Have off the lid and remove about 1 cup of liquid from the pot. Whisk the cornstarch into the liquid. Stir the cornstarch slurry dorsum into the pot to thicken the stew.

Serve hot with a side of cheesy garlic bread, stoneground skillet cornbread, cheddar bay biscuits or sourdough bread!

How to store it

Store leftovers covered in the fridge for upward to 4 days. This soup taste even improve the next day! Reheat on the stovetop or in the microwave.

Freeze leftovers in a freezer-safe container for four to 6 months. The cornstarch will cause the liquid to divide on thawing so if yous're making a batch specifically to freeze, omit the cornstarch until you are ready to reheat.

See more guidelines at USDA.gov.

Top tips for the Instant Pot

• E'er make sure that the plastic ring in the Instant Pot lid is securely in identify to ensure a proper seal during cooking. These plastic rings (chapter link) vesture out and need to be replaced every and then often.
• When releasing pressure from the pressure level release valve, brand sure your fingers are not over the valve so that you practise not fire yourself with the steam.

More like shooting fish in a barrel soup recipes

• French Onion Soup
• Hot and Sour Soup
• Chicken Noodle Soup
• Homemade Love apple Soup
• Broccoli Cheese Soup

• two tablespoons olive oil
• 1 ½ lbs. stew meat (cut into 1 inch pieces)
• ½ teaspoon common salt
• ½ teaspoon black pepper
• 2 lbs. potatoes (peeled and cut into 1 inch pieces)
• 8 medium carrots (peeled and cut into 1 inch pieces)
• ane medium onion (diced)
• 2 cloves garlic (minced)
• 4 cups beefiness broth
• ¼ cup Worcestershire sauce
• three tablespoons lycopersicon esculentum paste
• one teaspoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 3 tablespoons cornstarch (tapioca starch or arrowroot)

• Dark-brown the meat. Place the olive oil in the Instant Pot and push the SAUTE button. Toss the meat with the salt and pepper and chocolate-brown the meat on all sides.

• Deglaze the pan. Add a cup of beef goop to the pot and use a large wooden spoon or estrus-safe spatula to deglaze the bottom of the pan. Stir in the remaining beef goop and tomato paste. Press the CANCEL button to turn off SAUTE part.

• Add ingredients. Place the residue of the ingredients, except the cornstarch, into the pot and give it a good stir.

• Pressure level Cook. Place the lid on the pot and make sure the vent is in the SEALED position and press the MANUAL button. Adjust the fourth dimension to 35 minutes at HIGH PRESSURE.

• Release pressure. Afterwards the 35 minutes is up, permit the Instant Pot natural release for fifteen minutes and then plough the valve to VENTING position to release any excess pressure.

• Thicken. Open the chapeau, remove 1 loving cup of liquid and let absurd slightly. Whisk the cornstarch into the liquid until smoothen and and so pour it back into the pot. Stir to thicken.

• Store leftovers in an air-tight container, in the fridge for upward to 4 days.
• Freeze leftover in a freezer-safe container for upwardly to 3 months. The cornstarch volition cause the liquid to separate on thawing. If yous're making a batch specifically to freeze, omit the cornstarch until you are ready to reheat.

Calories: 392 kcal | Carbohydrates: 42 k | Protein: 31 g | Fat: 11 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 m | Monounsaturated Fat: 6 g | Cholesterol: 70 mg | Sodium: 982 mg | Potassium: 1486 mg | Cobweb: half-dozen thousand | Sugar: 7 g | Vitamin A: 13732 IU | Vitamin C: 39 mg | Calcium: 88 mg | Iron: four mg

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Source: https://littlespoonfarm.com/instant-pot-beef-stew-recipe/

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