Toss it all in at once, hit the soup/stew button, and walk away. On the Instant Pot, the pressure time is 35 minutes, with about 10 minutes to get up to pressure and then ten minutes to come down before you can do a quick-release.
At this time I'll mix up a couple of tablespoons of flour and water, hit the saute button to get the stew boiling, and add the mix and stir to thicken.
I like to saute the onion, carrots and celery, then add the rest. Sometimes I will flour and brown the beef, when it's a low and slow day. If you do, dredge the beef in flour and set on a cooling rack for 10 minutes before browning. This allows the flour to stick to the beef instead of falling off into the few tablespoons of olive oil you fry them in.
Toss it all together and let it simmer a few hours.
I always brown the beef for low and slow oven cooking. I use a dutch oven, sometimes cast iron, sometimes enamel coated cast iron, in a 325 degree oven.
On the stove I brown the beef, then the onion and garlic. Add the mustard, Worcestershire sauce, boulion, bay leaf, herbs, and water, and cook 2 hours.
Add carrots and any other veggies you want. I like mushrooms, zucchini, potatoes, whatever your pleasure, then cook another 2-ish hours.
Salt and pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 104 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 50.7mg||16 %|
|Sodium 150.5mg||5 %|
|Potassium 468.8mg||12 %|
|Total Carbohydrate 6.7g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5g|
|Protein 15.2g||22 %|
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Calories per serving: 194
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