Beef stew is one of those staple comfort dishes. The Instant Pot allows you to make it in no time, but still get that flavor development like it has been cooking all day. If you don’t have an Instant Pot, don’t fret! This recipe can just as easily be made on the stove or even the crockpot, you just need to add more time.
-Wash all of the vegetables. Chop the celery, carrots, onions, mushrooms, green beans and potatoes. Set aside for later.
-Press the saute method on the instant pot and add the olive oil.
-Place the stew meat in a bowl and toss with the flour and seasonings until the meat is well coated.
-Once the inner pot is hot, add the stew meat. Do this in 2 batches so that you don’t overcrowd the pot. You may need to add a little more oil for the 2nd batch. Brown the meat on all sides.
-Once all of the meat is browned, put in the inner pot and add the tomato paste and mix well. Add all of the vegetables including the can of tomatoes (do not drain).
-Add the beef stock to the inner pot. Place the lid on and turn to close. Turn the valve to seal.
-Press the stew/meat method and adjust the timer to 22 minutes.
-When the timer goes off, do a quick release (turn the steam valve to open it and release the steam). Once the pin drops, you can open the lid.
-Serve on its own or on top of noodles or rice.
Ingredients
- 1 1/2 stalks celery
- 2 c carrots
- 1 medium onion
- 8 oz mushrooms
- 1/2 lb fresh or frozen green beans
- 5 medium potatoes
- 32 oz beef broth
- 1 can petite diced tomatoes
- 3 oz tomato paste
- 2 1/2 lbs stew meat
- 1/4 c flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 tbsp olive oil (split for each batch of stew meat)
Instructions
- Wash and chop all the veggies into a little larger than bite size pieces and set aside.
- Press the saute button on the Instant pot and add 2 tbsp of olive oil to start to warm.
- Mix the stew meat with the flour, salt and pepper to coat.
- When the Instant Pot is hot, add half of the stew meat and allow to cook until all sides of the meat are browned. Take the meat out and set aside.
- Add the other 2 tbsp of olive oil and allow to heat up. Add the remaining stew meat and cook until all sides are brown.
- Add the first batch of stew meat back to the inner pot as well as the tomato paste and stir.
- Add the can of tomatoes, with the juice, and the rest of the veggies. Give a quick stir before adding the beef broth.
- Place the lid on and turn to close. Turn the valve to seal.
- Choose the stew/meat button and adjust the time to 22 minutes.
- When the timer goes off, do a quick release. Once the pin drops, open the lid.
- Serve on its own or on top of noodles or rice.
