Beef stew that is made in the Instant Pot
1 - Add the oil to the Instant Pot and set to saute.
2 - Toss the beef with the flour, 2 teaspoons salt, and a generous amount of pepper in a medium bowl.
3 - Add the meat and all the flour to the Instant Pot in a single layer and cook, undisturbed, until golden brown on the bottom, about 3 minutes.
4 - Stir once and allow to brown for another 2 to 3 minutes.
5 - Add the tomato paste and stir to coat.
6 - Add the wine and bring to a boil. Cook for 1 minute, scraping up browned bits from the bottom of the pot with a wooden spoon.
7 - Add the carrots, celery, thyme and onions and stir to coat.
8 - Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 40 minutes.
9 - After the pressure cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 514 | ||
Calories from Fat: 308 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.3g | 46 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 124.7mg | 38 % | |
Sodium 181.5mg | 6 % | |
Potassium 854mg | 22 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 9.2g | ||
Protein 36.3g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 514
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