Recipes for the Instant Pot have become my obsession. Its ability to reduce a traditional beef stew from a day-long process to less than an hour is the ideal illustration of why. You can still quickly achieve that all-day simmered flavor with the aid of your pressure cooker.
Along with my Ham and Bean Soup, this Instant Pot stew is one of my personal favorites to prepare on a chilly day.
Directions:-
In a sizable bowl, combine the beef, flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder. After combining, set aside.Heat the olive oil in the instant pot's saute setting. When the oil is hot, add the onions and cook for two to three minutes, until they are soft. Cook for an additional 30 seconds after adding the garlic powder.
Stirring to incorporate with the onion and garlic, add the tomato paste to the instant pot and cook for one minute. Pour in the beef broth, and Worcestershire sauce while stirring and scraping up any browned bits from the bottom of the pot.
Set the valve to seal, cover the pot, and add the beef. Cook for twenty minutes at high pressure. When you're finished, wait ten minutes for the pressure to release naturally before manually releasing any leftover pressure.
Put the potatoes and carrots in the pot, close the lid, and turn the valve to seal. Ten minutes of high pressure cooking. After that, wait 10 minutes for the pressure to release naturally before manually releasing any remaining pressure.
Ingredients:-
★Beef chuck roast: Tender, flavorful, and resistant to drying out during cooking, beef chuck roast with marbling and excess fat removed is the ideal cut for this beef stew. Even frozen meat can be used in this recipe; see below for more information.
★Flour: For this beef stew, all-purpose flour should be used.
★Oil: Use avocado oil or vegetable oil in addition to olive oil.
★Onions: Yellow or white onions are the best types of onions to use in this stew.
★Garlic: If necessary, you can omit the fresh garlic and use a half teaspoon of dried minced garlic instead.
★Tomato paste : Increases the flavor of tomatoes without adding a lot of liquid.
★Beef broth: For the broth, you can also use water and beef bouillon. Bone stock also functions.
★Worcestershire sauce: This condiment will help your beef stew taste more savory.
★ Carrot: Cut the carrots into pieces that are about the same size as the beef cubes.
★Potatoes: Russet potatoes are a good choice for beef stew because they hold up better than other types of potatoes. To ensure even cooking, maintain a consistent size for the potato pieces.
★Lemon Juice: At the end of cooking, lemon juice gives food a bright, fresh flavor.
★Cornstarch: This will assist in making your stew thicker.
★Parsley: Arrowroot or tapioca starch are also suitable alternatives.
Garnish with parsley.
Garnish with parsley.
★Seasonings: include salt, black pepper, onion powder, garlic powder, dried thyme, and dried rosemary.
recipes FAQs:-
1.Why is the stew meat in my instant pot so tough?
If your meat is still tough after cooking in the instant pot, you might need to cook it for a longer period of time or add more liquid.
2.How do you thicken beef stew in an instant pot?
Flour or cornstarch should be combined with cold water before being slowly added to and stirred into a hot stew. To prevent clumping, don't mix the flour and water together right away.
3.Will stew meat become tender after being pressure cooked?
The Instant Pot's high pressure causes the meat to cook above the boiling point and quickly breaks down the collagen fibers, producing tender, soft meat.
4.Will frozen meat work?
Yes! This recipe will also work with frozen beef cubes. The cook time doesn't need to be altered. Just a little bit more time will pass before the instant pot reaches pressure.
More beef recipes - Beef Gravy
0 Comments