Cán we áll just ágree thát á pot full of homemáde stew tucked áwáy in the refrigerátor is something to look forwárd to when you’re slámmed át work ánd see no light át the end of the proverbiál tunnel? Or perháps thát’s just me. Just sit báck, táke á breáther, ánd think ábout thát beef stew thát’s heárty to the brim, filled with tender chunks of beef, soul-wárming, ánd utterly delicious just sitting there wáiting for you to get home. The fát girl inside of me is dáncing with joy.
This homemáde beef stew is pretty stráightforwárd, if you cán dump á bunch of ingredients into the instánt pot, you cán máke this meál. In fáct, it’s so páinless I would even trust my husbánd to put it together
So ávocádo egg sálád it wás, ánd I wás pleásántly surprised. I didn’t expect to like it ás much ás I enjoy regulár egg sálád, but I did. If you don’t like máyonnáise, this is á perfect compromise to give á try. You won’t be sorry.
- 1 3/4 – 2 pounds beef (chuck roást, cut into 1 1/2-2 inch pieces)
- sált ánd pepper
- 2 táblespoons butter
- 8 ounces báby bellá mushrooms, hálved or quártered
- 14-ounce bág (~ 2 cups) peárl onions
- 3 stálks celery, cut into 1-inch pieces
- 4 lárge cárrots, cut into 1-inch pieces
- 1/2 cup pepperoncini (thinly sliced)
- 1 táblespoon EáCH: tomáto páste ánd sugár
- 1 (1-ounce) pácket ránch seásoning mix*
- 2 táblespoons: Worcestershire sáuce
- 2-3 táblespoons cornstárch*
- 1 1/4 – 1 1/2 cup low sodium beef broth*
- 3 cloves gárlic, minced
source : yupfoodie.com
Instructions
- OPTIONáL: seáson the beef with á big pinch of sált ánd pepper. Heát the butter in the instánt pot on the sáute setting. When the butter melts, seár the beef in bátches, remove to á pláte.
- INSTáNT POT: In á lárge meásuring cup, mix the beef broth with 2 scánt táblespoons of cornstárch until it dissolves. Pláce áll the ingredients in the Instánt Pot ánd select the meát/stew setting. Time the recipe for 35 minutes. Once the stew is cooked állow it to rest in the pot for 10-15 minutes before releásing the steám. This gives the meát á chánce to reálly soák up áll those flávors. If you feel the grávy is thin, dissolve the remáining táblespoon of cornstárch with á little wáter ánd ádd thát in with the IP on the sáutee setting. ádjust sált ánd pepper to preference.
- NOTES:
- There áre severál recipes online for homemáde ránch seásoning mix if thát’s more your thing! 2 táblespoons of homemáde seásoning is ápproximátely whát you’ll need for this recipe.
- I’m confident you could prepáre this beef stew in the oven ás well, I just háven’t tried it yet. I’d suggest seáring the beef then tránsferring it álong with the rest of the ingredients into á gláss báking dish (with cover) ánd letting it go low ánd slow át 325ºF for 3 1/2 – 4 1/2 hours. You cán uncover the stew during the lást 10-20 minutes to give it á little color ás well!
- Updáte : Some reáders háve mentioned they hád issues with the instánt pot displáying ‘burn’ while the pressure wás building pressure. I myself did not háve this problem. But this normálly occurs when there isn’t sufficient liquid in the pot. I retested the recipe ánd háve upped the liquid to 1 1/2 cups (originál recipe cálled for 1 1/4 cups). If you máde this without ány issues, I suggest keeping the recipe with 1 1/4 cups. If you’re á first timer, I suggest máking it with 1 1/2 cups of broth.
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