Introduction
Welcome to this delicious recipe for Instant Pot Quick Beef Stew. This hearty and comforting dish is perfect for those chilly nights when you’re craving a warm and satisfying meal. With the help of your Instant Pot, you can have a flavorful beef stew ready in a fraction of the time it would traditionally take. Get ready to enjoy tender beef, flavorful vegetables, and a rich broth that will have your taste buds dancing with delight.
Ingredients
To make this Instant Pot Quick Beef Stew, you will need the following ingredients:
For the stew:
– 2 pounds beef stew meat, cut into bite-sized pieces
– 1 onion, diced
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 4 cups beef broth
– 1 cup red wine (optional)
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
For the thickening agent:
– 2 tablespoons cornstarch
– 2 tablespoons water
Steps
Follow these simple steps to make your Instant Pot Quick Beef Stew:
Step 1: Sear the beef
Start by setting your Instant Pot to the sauté function. Add a drizzle of oil and sear the beef in batches until browned on all sides. This will help seal in the juices and add flavor to the stew.
Step 2: Add the vegetables
Once the beef is seared, remove it from the Instant Pot and set it aside. Add the diced onion, sliced carrots, sliced celery, and minced garlic to the pot. Sauté for a few minutes until the vegetables start to soften.
Step 3: Deglaze the pot
Add the tomato paste to the pot and stir it in with the vegetables. This will help develop a rich and deep flavor. Pour in the beef broth and red wine, if using, and use a wooden spoon to scrape up any browned bits from the bottom of the pot. These tasty bits will add extra flavor to the stew.
Step 4: Cook under pressure
Add the seared beef back into the Instant Pot, along with the bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste. Close the lid and set the Instant Pot to manual high pressure for 30 minutes. Allow the pressure to naturally release for 10 minutes before doing a quick release.
Step 5: Thicken the stew
In a small bowl, whisk together the cornstarch and water until smooth. Set the Instant Pot to the sauté function and stir in the cornstarch slurry. Cook for a few minutes until the stew has thickened to your desired consistency.
Step 6: Serve and enjoy
Ladle the Instant Pot Quick Beef Stew into bowls and serve hot. Garnish with fresh parsley if desired. This stew pairs well with crusty bread or fluffy mashed potatoes for a complete and satisfying meal.
Variations
Feel free to customize this Instant Pot Quick Beef Stew to suit your taste preferences:
– Add in additional vegetables such as potatoes, peas, or mushrooms.
– For a spicier stew, add a dash of hot sauce or red pepper flakes.
– Experiment with different herbs and spices to create your own unique flavor profile.
– Substitute the beef stew meat with chicken or pork for a different twist on the classic stew.
Tips
Here are some helpful tips to ensure your Instant Pot Quick Beef Stew turns out perfectly:
– Choose a well-marbled cut of beef stew meat for the most tender and flavorful results.
– Allow the Instant Pot to naturally release the pressure for at least 10 minutes before doing a quick release to prevent any potential splatters.
– For a deeper flavor, you can brown the beef in a separate skillet before adding it to the Instant Pot.
– Adjust the seasonings according to your taste preferences. You can always add more salt and pepper at the end if needed.
Conclusion
With the help of your trusty Instant Pot, you can whip up a delicious and comforting Quick Beef Stew in no time. This recipe is perfect for those busy weeknights when you want a hearty meal without spending hours in the kitchen. The tender beef, flavorful vegetables, and rich broth will warm you from the inside out. Give this recipe a try and see just how easy and delicious it can be.
FAQs
Can I make this recipe without an Instant Pot?
Absolutely! If you don’t have an Instant Pot, you can still make this beef stew on the stovetop or in a slow cooker. Simply follow the same steps, adjusting the cooking times accordingly.
Can I freeze the leftovers?
Yes, this Quick Beef Stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I use a different type of meat?
Of course! While this recipe calls for beef stew meat, you can easily substitute it with chicken, pork, or even lamb. Just adjust the cooking times accordingly to ensure the meat is cooked through and tender.
Can I make this stew ahead of time?
Definitely! In fact, beef stew often tastes even better the next day after the flavors have had time to meld together. Simply store the stew in the refrigerator for up to 3 days and reheat when ready to serve.
Can I omit the red wine?
Yes, if you prefer not to use red wine, you can omit it from the recipe. The stew will still be delicious and flavorful without it.
Instant Pot Quick Beef Stew
A hearty and comforting beef stew cooked in an Instant Pot, featuring tender beef, flavorful vegetables, and a rich broth. Perfect for a cozy meal on chilly nights.
Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions
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Start by setting your Instant Pot to the sauté function. Add a drizzle of oil and sear the beef in batches until browned on all sides.
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Remove the beef and set it aside. Add onion, carrots, celery, and garlic to the pot. Sauté until vegetables soften.
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Add tomato paste, beef broth, and red wine. Scrape up browned bits from the bottom of the pot.
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Add seared beef, bay leaves, thyme, rosemary, salt, and pepper. Close the lid and cook on manual high pressure for 30 minutes. Natural release for 10 minutes, then quick release.
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Whisk cornstarch and water in a bowl. Set the Instant Pot to sauté mode and stir in the cornstarch slurry. Cook until stew thickens.
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Ladle the stew into bowls, garnish with parsley, and serve hot.
