INSTANT POT® BEEF STEW WITH FROZEN MEAT
Did you plan on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time, so I developed this recipe using frozen meat.
Provided by Bren
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Cook onions and garlic in the hot oil until soft and translucent, about 5 minutes. Pour in wine and continue sauteing until wine has reduced by half, 4 to 5 minutes.
- Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Mix in tomato paste. Place frozen meat into the pot and add carrots, potatoes, and celery. Close and lock the lid. Select Meat/Stew function and set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release the remainder of the pressure, about 5 minutes. Unlock and remove the lid.
- Mix water and cornstarch together in a small bowl and pour slowly into the pot. Press the Saute button and cook stew until slightly thickened, about 3 minutes.
Nutrition Facts : Calories 586.3 calories, Carbohydrate 49.1 g, Cholesterol 98.6 mg, Fat 26.4 g, Fiber 7.2 g, Protein 36.3 g, SaturatedFat 9.4 g, Sodium 634.7 mg, Sugar 5.3 g
LAZY DAY BEEF STEW (FRESH OR FROZEN BEEF)
Lazy Day Beef Stew (Fresh or Frozen Beef) I am now officially a convert. I had never cooked stew with frozen beef... In. My. Life. But a while ago, I had the flu for three days. Then I got hungry but had no energy. I decided to take a chance and make a "dump" stew using a solid block of frozen stew beef and go back to bed. The result was unbelievable. Tender, brown beef and great flavour. I still do it the old-fashioned way as I describe in my real Beef Stew recipe, but this is a quick and very good alternative for sick days, or just "those days".
Provided by The Rootitoot Cookbook by Ruth McCusker
Categories Dinner
Time 45m
Yield 4 people
Number Of Ingredients 16
Steps:
- Toss the first ten ingredients, up to and including the frozen stew beef, into the Instant Pot. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/- button to get to 25 minutes.
- While it's cooking, cut the potatoes and carrots into 1" pieces, with or without the skins. Make a slurry by stirring the cornstarch into the water until smooth.
- When the pot beeps that it's done, leave it for a 10-minute natural release. Then flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot.
- Toss in the potatoes and carrots (not the peas) and gently push them into the liquid. Close the lid again and hit Pressure Cook (or Manual) . Set the cook time to 4 minutes. When it's done, do a quick release - pin drop - open the pot.
- Hit Cancel, then Saute. Give the cornstarch slurry a stir and when the stew is boiling stir in about half the slurry. Boil to thicken it and if you want it thicker, add more of the slurry.
- Hit Cancel and stir in the frozen peas. The heat of the stew will be enough to cook them without turning them to mush. Taste and add salt and pepper if needed. Add the parsley, if using, and You. Are. Done.
- Go back to bed. And I hope you feel better soon.
INSTANT POT® STEW USING FROZEN MEAT
Have you ever planned on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time so I developed this beef stew recipe using frozen meat.
Provided by Bren
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h45m
Yield 6
Number Of Ingredients 18
Steps:
- Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
- Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.
Nutrition Facts : Calories 610.5 calories, Carbohydrate 65.5 g, Cholesterol 83.5 mg, Fat 23.5 g, Fiber 9.6 g, Protein 33 g, SaturatedFat 8.6 g, Sodium 809.8 mg, Sugar 7.1 g
INSTANT POT BEEF STEW RECIPE BY TASTY
This beef stew is weeknight-friendly thanks to the quick tenderizing powers of the Instant Pot. A savory and hearty combination of browned beef, potatoes, carrots, celery, and peas is brought together in an aromatic beef broth, perfect for a cozy night in!
Provided by Tasty
Categories Lunch
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
- Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
- Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
- Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and ½ cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
- Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
- Remove the lid from the Instant Pot and set to sauté.
- In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
- Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
- Ladle the stew into bowls and garnish with the parsley.
- Enjoy!
Nutrition Facts : Calories 786 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 6 grams, Protein 69 grams, Sugar 14 grams
INSTANT POT BEEF STEW RECIPE
This dump-and-go beef stew will become one of your favorites! Full of flavor and so easy to make!
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Place all ingredients in the Instant Pot.
- Give it a quick stir, then place lid on top of Instant Pot.
- Move the valve to SEALING (not venting).
- Press the MANUAL button and set timer for 30 minutes.
- When the timer is done, allow the Instant Pot to do a natural release for at least 15 minutes (you can go longer if desired).
- Move the valve to VENTING and release remaining pressure.
- Remove the lid and mix together.
- Serve and enjoy!
Nutrition Facts : Calories 403 kcal, Carbohydrate 41 g, Protein 42 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 94 mg, Sodium 2185 mg, Fiber 8 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
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