BEEF STEW IN INSTANT POT

Recipe

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Juicy fall apart, tender Instant Pot beef red wine stew that's simmered in a hearty and flavorful broth, veggies and red wine to pull it all together.

Total Time

45 mins

Servings

4

Cuisine

American

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ingredients

– 2.5 lbs chuck roast beef or blade  – 3 celery stalks cut into 2 inch pieces – 1 large onion cut into 4 wedges – 1/4 cup garlic - Tap for more ingredients ...

STEPS

Beef broth: To a bowl or large measuring cup, add the beef base and water. Whisk very well. Set to the side. – Season the beef with salt and pepper.

STEPS

– Heat up Instant Pot by pressing the "sauté more" function. When the instant pot shows the word "HOT" add the olive oil to the entire bottom of the instant pot. Brown each side of beef. – Saute Onion and herbs: Add in onion wedges, minced garlic and jalapeños. Saute. Add the tomato paste and parsley. Cook.

STEPS

Make the beef stew: Stir in the carrots, potatoes, bay leaf, thyme, browned beef with its juices, red wine, beef broth and the rest of the seasonings. Close lid. Turn venting knob to sealing position. Pressure Cook. Carefully remove the lid.

STEPS

Thicken the stew – Press the "saute more" function. Carefully remove 1 cup of the beef liquid. Pour it into a bowl (use a bowl with room to whisk) Whisk well until smooth and the clumps are gone. Pour the slurry mixture into the instant pot. Cook for about 5 minutes and season with salt and pepper. Serve hot.

READY

Enjoy!

So good!

April

Author:

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