The Salty Marshmallow Best Ever Instant Pot Beef Stew

Bound to Recipe

"Hey Jeffrey – where'southward your recipe for Beef Stew?!" Well, after four years of starting Pressure level Luck, it was time to give you what you lot asked for. The tastiest, tenderest beefiness stew suitable for whatever occasion.

If you thought the best way to make this dish was in a slow cooker, the Instant Pot volition make you re-think that. You'll have this done in a fraction of the time with even richer season, making this beefiness stew one of the easiest and tastiest things you'll accomplish. This archetype, hearty dinner is a now newfound winner.

Take some yellow onion…

…and dice it upwardly.

Have two ribs from a bunch of celery (reserving the leafy greens in the stem for later)…

…and practise the same.

And who doesn't love infant potatoes? Take some red, white or a mix…

…rinse with the skins on and slice them in half.

Take a purse of infant carrots…

…and halve them.

Here'southward the star of our prove – the beefiness! I prefer a marbled cut of chuck roast for this.

Cut the chuck into generous seize with teeth-sized chunks (about one-inch cubes). Place in a large mixing bowl.

Add garlic common salt, pepper, Italian seasoning, garlic powder and onion powder to the beef…

…and apply your hands mix it upwards then the meat is evenly coated with the seasonings.

See that? Seasoned meat. And this concludes the prep for this recipe. Keen. Moving on.

Add extra virgin olive oil to the Instant Pot and requite it rut.

Once the oil's hot, add in the onion and celery.

If y'all want to add some mushrooms (which I enjoy but are totally optional), add them now as well.

Sauté until lightly softened.

So, add some garlic…

…and some Worcestershire sauce.

Sauté and deglaze (scrape) the lesser of the pot, ensuring nothing'southward stuck on and information technology's nice and smooth.

Once everything has a few moments to sauté and come together…

…add together the seasoned meat to the pot.

Sauté the meat until the sides become just lightly browned.

Then, add some flour…

…and stir well…

…until all the meat is coated with it.

Pour in some dry cherry wine…

…along with some beef broth.

Season with some dried rosemary, dried thyme and brown sugar.

Stir well.

Add in a couple bay leaves…

…and meridian with the potatoes and carrots, just DO Non STIR them.

Merely allow them lay on top of everything in the pot. Secure the lid and pressure melt.

When done force per unit area cooking, it will look like this with super tender meat and a rich offer from any of the beef drippings seeped into the stew

Permit's give information technology its finishing touches. Add in a can of tomato paste…

…and the reserved leafy greens from the celery.

Optionally, for an boosted flavor booster you can add in an Au Jus or whatever beef stew seasoning mix packet…

…giving it a final stir. Let it to balance for a few minutes so it cools down a chip, thickens perfectly and allows the flavor to actually come together.

So, ladle some of that amazingness up…

…and place in a generous sized bowl (along with a slice of garlic breadstuff or simple french bread, if desired. But brand sure it's crusty!)

And folks, dinner…

…is…

…served!
(NOTE: Your face may await like this when washed considering you'll be dislocated at how you made something then outrageously delicious, comforting and wonderful with lilliputian effort.)

Instant Pot Best Beefiness Stew

Prep Fourth dimension fifteen minutes

Cook Time 30 minutes

Additional Time 15 minutes

Full Time 1 hour

Ingredients

• 3 pounds chuck roast (prissy and marbled), sliced into 1-inch chunks bite-sized chunks or beef stew meat
• 2 teaspoons garlic common salt
• 2 teaspoons black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup extra virgin olive oil
• 1 big yellow onion, diced
• 2 ribs celery, diced with leafy tops reserved
• viii ounces baby Bella mushrooms, sliced (optional)
• 3 cloves garlic, minced or pressed
• 2 tablespoons Worcestershire sauce
• 1/iv cup all-purpose flour
• 1 cup dry red wine (like a pinot noir)
• 4 cups beef broth (I use low-sodium, and if not using the wine add v cups instead)
• ane teaspoon dried rosemary
• one teaspoon dried thyme
• 1 tablespoon light or dark brown carbohydrate
• ii bay leaves
• 16-ounce bag infant carrots, halved
• 1 pound baby cherry and/or white potatoes, rinsed, peel-on and halved
• six-ounce can tomato paste
• 1 ounce bundle Au Jus or bulky onion dip mix (optional)

Instructions

1. Add the meat to a large basin and add the garlic table salt, black pepper, Italian seasoning, garlic powder and onion pulverisation. Mix by hand until well-coated and prepare aside.
2. Add the oil to the Instant Pot, hit and Sauté and Adjust so it's on the more or high setting. Afterward 3 minutes of heating, add together the onion, celery and mushrooms (if using) and sauté for three minutes until slightly softened. Add garlic and sauté for 1 minute longer.
3. Add the Worcestershire sauce and scrape up any browned $.25 and let simmer with the veggies for 1 infinitesimal.
4. Add together the seasoned meat and sauté, stirring oftentimes for well-nigh iii minutes until the edges are just lightly browned.
5. Add the flour and stir until everything is coated.
6. Add the wine, broth, rosemary, thyme and brown sugar. Stir well. Tiptop with the bay leaves, carrots and potatoes, but do not stir them in. But rest them on peak of everything in the pot.
7. Secure the chapeau, move the valve to the sealing position, hit Keep Warm/Cancel followed past Transmission or Pressure Melt on High Pressure for twenty minutes (NOTE: Due to the volume in the pot, information technology will take about fifteen-xx minutes for this to come up to pressure). When done, allow a 10-minute natural release followed by a quick release.
8. Add together in the tomato paste, leafy celery tops and seasoning packet (if using). Stir well and let rest for 10 minutes. Every bit it cools down a bit, it will thicken into the perfect consistency and allow the flavors to really come together.
9. Ladle into bowls and serve with some crusty French or garlic staff of life.

Jeffrey's Tips

Got leftovers? As with virtually stews, as the flavors cool and meld when chilled in the fridge, it volition taste even more vibrant in one case reheated.

If you desire this to exist Keto or Paleo, leave out the brownish saccharide, potatoes and use quinoa or kokosnoot flour instead of all-purpose. Using those flours will besides brand it gluten-gratis.

For less sodium, utilise depression-sodium goop, salt-gratis lycopersicon esculentum paste and get out out the au jus mix.

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