Try this Instant Stew recipe, or contribute your own.
Suggest a better description1. Combine the beef, salt, pepper, and rice flour; toss to dust the beef evenly.
2. Plug in your Instant Pot and press the “Sauté” button. Add the ghee and warm until melted and shimmering, about 3 minutes. Add 1/3 of the beef and sauté until browned, about 6 minutes, then remove the beef and add another 1/3 of the beef. Continue until the rest of the beef has cooked, about 20 minutes total; set the beef aside.
3. Add the onion and sauté until softened, about 4 minutes, then add the garlic and tomato paste. Sauté until aromatic, about 30 seconds, then add the wine and broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Add the beef (and any accumulated juices), carrots, parsnips, celery, potatoes, and thyme.
4. Cover and set the Instant Pot to “Meat/Stew” (high pressure) for 20 minutes. Once the Instant Pot finishes, wait until it depressurizes, about 15 minutes. You’ll know it’s ready when you can remove the lid easily.
5. Gently remove the solid ingredients from the pot (the carrots and parsnips will be very tender) and set aside. Set the Instant Pot to “Sauté” again and simmer the sauce until reduced by half, about 10 minutes. Taste and add salt or pepper if needed. Return the solid ingredients to the pot, stir in the chopped parsley, then serve.
** Stew beef is fairly lean and sourced from various beef cuts; 20 mins is a pretty standard pressure cooking time for most cuts. You can also use a cut with more connective tissue, like chuck or short ribs; be sure to adjust the pressure cooking time to 25 minutes to make sure it’s tender. If you’re using bone-in meat, throw the bones into the pot after cutting up the meat. Fish them out before serving, and re-use them to make broth as well.
** Instead of celery stalks, consider using celery root (cut into chunks). The texture is similar to potatoes and still imparts a celery flavor. Other root vegetables will work as well, like turnips and rutabaga.
** When making meat dishes, it’s important not to force-depressurize the Instant Pot by turning its valve to “steam”, as it can result in a mealy texture. Just give it time to depressurize on its own.
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Serving Size: 1 (2472g) | ||
Recipe Makes: 1 | ||
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Calories: 285 | ||
Calories from Fat: 236 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 16.5g | 82 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 67mg | 21 % | |
Sodium 1460.1mg | 50 % | |
Potassium 561mg | 15 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 7g | ||
Protein 6.2g | 9 % | |
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: 285
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