When the weather turns colder, nothing warms the soul like comfort food. And a hearty stew full of tender vegetables and fall-apart beef is just the ticket.
But how can you enjoy a satisfying beef stew without letting it simmer for hours? Enter the Instant Pot! Thanks to this miracle device, you can have a delicious and flavorful beef stew on the table in under an hour.
The best part? After you brown the meat, you simply pop it all in the pot and set it for 35 minutes. Done!
1.5-2 lbs beef stew meat, trimmed of fat
1 lb small potatoes, sliced in half
1 lb carrots, chopped
1 vidalia onion, diced
3 garlic cloves, minced
1.5 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp red wine
1 tbsp dijon mustard
1 tbsp olive oil
1 tbsp Italian seasoning (or combo of basil, oregano, thyme)
Dashes of Holtkamp Heatwave Hot Sauce (optional)
2 tsp salt
1 tsp pepper
2 tbsp corn starch
2 tbsp water
Sprinkle the meat evenly with salt and pepper on all sides. Heat 1 tbsp olive oil in a 12″ skillet. Once the oil starts to sizzle, add the meat and brown in batches while turning, 2-3 minutes total for each batch. Leave room between the pieces so they brown instead of steaming.
While the meat is browning, place the potatoes, carrots, onion and garlic in the Instant Pot.
When the meat is done browning, place it in the Instant Pot on top of the vegetables. Pour the beef broth into the hot skillet and scrape up all the brown bits on the bottom of the pan. Pour over the meat and vegetables.
Add the tomato paste, Worcestershire sauce, red wine, dijon mustard, hot sauce (if using) to the pot. Sprinkle evenly with salt, pepper and Italian seasoning.
Add lid to the Instant Pot and close to seal. Cook on High Pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes. Then quick release and open the Instant Pot.
Mix the corn starch and water in a small bowl until the corn starch is dissolved, then pour into the pot and mix gently to thicken the stew.
Serve over rice, if desired, and with slices of warm, crusty bread or a baguette.
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