Beef Stew in Pressure Cooker Recipes
Old-Fashioned Instant Pot Beef Stew Recipe
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This easy-to-make Pressure Cooker Beefiness Stew is the perfect cold-weather condolement nutrient. You can take this hearty stew on the table in under an hour from starting time to finish , but it'll taste like you let it simmer all 24-hour interval.
This Pressure Cooker Beef Stew is a archetype, old-fashioned recipe, based on a stovetop version my mom cooked for me growing upwards.
All-time thing is that y'all tin make it whatsoever time you're peckish something warm and hearty, since this Instant Pot Beef Stew recipe has just a 12 minute cook time and will be on your table in under an hour.
Update: This was my virtually pop recipe I created in 2019, so I wanted to update it with new pictures and a video to show how easy it is.
How to Make Beefiness Stew in the Instant Pot or Any Brand of Electric Pressure Cooker
This Pressure Cooker Beefiness Stew recipe works in ANY brand of electric force per unit area cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker Xl.
I took my mom'southward original recipe and simplified it a little. I adopt to use small new potatoes to skip the peeling and dicing, and I cut my carrots and celery into larger pieces.
What Meat Is All-time for Beef Stew?
I oftentimes utilize chuck roast for beefiness stew recipe, though I'll also use a round steak or rump roast if it'southward on sale. Both cuts are adequately cheap, trim up easily, and result in tender beefiness stew meat.
Really information technology'southward about personal preference:
➡️ Chuck roast has a lilliputian college fat content than rump roast, which gives you lot a more flavorful stew.
➡️ Round roasts or rump roasts have less marbling, which can make it easier to trim upwards each bite to discard the meat.
Whatever type of roast you use, be sure to dice it into uniform-sized pieces for even cooking.
How to Make a Flavorful Beef Stew in the Pressure level Cooker
The #1 matter you tin can practice for a flavorful stew is to chocolate-brown the beef! Specially when you're in a hurry, it can be tempting to but throw everything in the pot to cook. Even so, you miss out on so much season this mode!
Afterward you brown the beef and saute the onions, you'll add beef goop to the pan. Then requite the bottom of the pot a expert stir to loosen all of the browned $.25 from the lesser of the pot. The more browned bits, the more flavorful the stew will be!
💡 TIP: If the browning is moving likewise chop-chop, add together oil or broth.
if you're near the end of the browning process, just add together the broth. If you nonetheless accept a good amount of beef to brown, add together another tablespoon of oil and adapt your Saute setting to a lower oestrus level.
Don't Flour Your Beef Before Cooking
In traditional stew recipes, it's mutual for the uncooked stew meat to be dredged in flour and browned earlier adding the liquid.
DON'T DO THIS IN YOUR Pressure COOKER!
Flouring the beef earlier cooking in the pressure level cooker can pb to a thick, flour-y build up on the bottom of your cooking pot—resulting in a Burn notice and a ruined stew.
How to Cook Stew with Frozen Beefiness
To make Pressure Cooker Beef Stew with frozen beef, y'all'll need to add at least 5 minutes to the High Pressure melt time.
Ideally, you'll want your cubed beef to be frozen flat and evenly. If it's frozen in a big clump, it's much, much harder to ensure the exterior and insides are cooked evenly, and you'll need to add more minutes to the cook time.
Since frozen beef doesn't brown equally evenly, I just skip that role.
Later on pressure cooking, you lot tin utilize an instant-read thermometer and test a few pieces to ensure they're above 160°F. If non, return the chapeau and cook at Loftier Pressure a few minutes more than.
Practise non add the veggies until AFTER the meat is cooked through.
What to Do If the Meat Isn't Tender Enough?
The meat in Force per unit area Cooker Beef Stew should be cooked tender by the time the first 10-minute cook time ends. If yous like a fork-tender beef, you may want to add a few extra minutes to the cook time.
I recommend tasting the beef to ensure it'south cooked as tender equally you similar information technology.
If your meat seems a petty chewy later on force per unit area cooking, return the chapeau and cook at High Pressure for another 3 to 5 minutes before adding the vegetables.
(Once you add together the veggies, you're limited on how long you tin can force per unit area melt things earlier the veggies plow to mush.)
Should I Use Flour or Cornstarch to Thicken Beef Stew
You lot can use either flour or cornstarch in this recipe! Whichever way you choose to go, be sure to mix it with cold h2o first to avoid clumps. And E'er add together the thickener later force per unit area cooking.
Since I grew up eating stew thickened with flour, that's how I wrote this recipe. Stir together the flour and cold water into a slurry. Stir the flour mixture until smooth, add together a little of the warm broth from the stew to the flour slurry, and stir some more than until polish. And then pour this whole mixture back into the pressure cooking, again stirring constantly.
Nevertheless, if you lot prefer cornstarch thickeners, get for information technology! (Bonus: information technology makes the stew gluten free!) Start with ii tablespoons cornstarch mixed with 2 tablespoons common cold water and add together to the cooking pot. Select Saute and simmer until the stew thickens.
Remember, the stew will thicken as it cools, so you don't want to overdo information technology.
Adding Red Wine to the Beef Stew
In traditional stews, acidic red wine is used to season and tenderize the stew meat during the hours it simmers on the stove.
Substitute ½ to 1 loving cup of red wine for the same corporeality of beef broth. (If you lot're interested in a recommendation, Cook'due south Illustrated recommends a $10 bottle of Côtes du Rhône instead of traditional cooking wine in this recipe.)
What Potatoes Should I Employ?
I dear to use little new potatoes considering they keep their shape and have a smooth texture when cooked. Fifty-fifty better, there's no need to pare them and there's minimal chopping!
However, you can utilise russet potatoes without whatever change to the melt time. Substitute about 2 cups of chopped russet potatoes in this recipe.
How Long Can You lot Store Leftovers?
Leftover stew can exist stored in your fridge for three to four days. If you'd like information technology to keep longer, you'll need to freeze it. I prefer to freeze soups and stews in private portions for a quick and easy meal.
I'd beloved to know—what are your favorite winter-time comfort foods?
Ingredients
- ii pounds chuck roast, trimmed and cut into 2-inch cubes
- Salt and freshly ground black pepper, for seasoning
- one tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup diced frozen onion
- 2 cans (fourteen.v ounces) reduced-sodium beefiness broth
- 1 can (fourteen.v ounces) crushed tomatoes
- 2 tablespoons dried parsley
- 2 bay leaves
- 10 small new potatoes, done and quartered
- 3 big carrots, cut into ½-inch pieces
- 2 ribs celery, cutting into ½-inch pieces
- ¼ loving cup all-purpose flour
- ¼ cup cold h2o
- 1 loving cup frozen corn*
- ½ cup frozen peas*
Instructions
- Season the beef generously with common salt and pepper.
- Select Sauté and add the vegetable oil and butter to the pressure cooking pot. When the butter is melted, dark-brown the meat in batches for well-nigh five minutes per batch until all the meat is browned—do not crowd the pot. Add more oil as needed. Transfer the browned meat to a plate.
- Add the onion to the cooking pot. Sauté for about 3 minutes, stirring ofttimes, until softened. Stir in the beef broth to deglaze the pot, scraping up any brown bits from the lesser of the pot.
- Stir in the crushed tomatoes, parsley, bay leaves, and browned beef with whatsoever accumulated juices. Lock the chapeau in place. Select Loftier Pressure and 10 minutes cook fourth dimension.
- When the cook fourth dimension ends, let the pressure release naturally for 5 minutes and stop with a quick pressure release. When the valve drops, advisedly remove the lid.
- Add the potatoes, carrots, and celery. Replace the chapeau and melt on High Pressure for 2 minutes more than.
- When the 2nd melt fourth dimension ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes and finish with a quick pressure release. When the valve drops, carefully remove the chapeau. Remove and discard the bay leaves.
- In a small bowl, whisk the flour and cold water until smoothen. Add one cup hot broth to the flour mixture and stir to combine. Add the slurry to the pot.
- Select Sauté and bring the sauce to a eddy, stirring constantly until it thickens. Stir in the corn and peas. Flavor with boosted table salt and pepper to sense of taste.
Notes
If you prefer russet potatoes, substitute 2 cups peeled and diced into bite-sized pieces.
*If you want to skip chopping vegetables all together, you tin can use a frozen mixed vegetable medley with carrots, peas, and corn. I'd add together nigh two cups. Utilise a 12 minute cook fourth dimension and a 10 minute natural pressure release, then terminate with a quick force per unit area release.
Nutrition Information:
Yield: vi Serving Size: 1
Corporeality Per Serving: Calories: 702 Total Fat: 28g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fatty: 15g Cholesterol: 131mg Sodium: 604mg Carbohydrates: 68g Fiber: 8g Sugar: 8g Protein: 47g
Nutrition information is calculated by Nutritionix and may not always exist authentic.
Looking for more than pressure cooker comfort foods to fend of the wintertime dejection?
If you like mushrooms, you have to try my Beef and Wild Mushroom Stew. This is my pressure cooker version of Deer Valley'due south beef stew, and it features a rich sauce made with white wine, heavy cream, and mushroom stock.
Shepherd's Pieis another meat-and-potatoes food I love in the winter time. I ofttimes use footing beef since it's cheap and I generally accept it on hand.
My Beef Stroganoffuses cheap round steak to create a flavorful gravy that I'll serve over egg noodles or mashed potatoes.
Call up you hate meatloaf? And so you haven't tried myBBQ Bacon Meatloaf. Even my pickiest eaters will ask for seconds on this one. (I recently cooked it in the pressure cooker and finished it on the smoker—it was crawly!)
Pivot Information technology:
mckinneythatimmorsit.blogspot.com
Source: https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/
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