Instant Pot Beef Stew - Washington Post

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An Instant Pot can deliver a rich beef stew that tastes like it has been simmering for hours, but even with the convenience of a multicooker, the dish takes awhile to cook. To get this meal on the table fast, turn to convenience products such as precut stew meat, dried minced onions, baby carrots, bite-size baby new potatoes and frozen peas and pearl onions. If you’d rather not use wine, try beer or double the beef stock. Serve with a salad and warmed bread.

Storage Notes: The stew can be refrigerated in an airtight container for up to 3 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients

• 2 tablespoons all-purpose flour

• 1 teaspoon kosher salt, plus more to taste

• 1 teaspoon freshly ground black pepper, plus more to taste

• 1 teaspoon dried thyme

• 1 teaspoon sweet paprika

• 1/2 teaspoon crushed red pepper flakes

• 2 pounds beef chuck roast, cut into 1-inch pieces

• 1 tablespoon vegetable oil

• 1/2 cup no-salt beef stock or broth, plus more as needed

• 1/2 cup full-bodied red wine, such as a zinfandel or cabernet, plus more as needed

• 2 tablespoons tomato paste

• 1 pound baby new potatoes, quartered if larger than bite-size

• 8 ounces baby carrots

• 8 ounces frozen peas-and-pearl onions medley, not defrosted

• 1 tablespoon dried minced garlic

• 1 tablespoon dried minced onion

• 2 tablespoons chopped fresh flat-leaf parsley (optional)

In a small bowl, combine the flour, salt, pepper, thyme, paprika and pepper flakes. Place the beef in a large bowl, sprinkle the seasoning mixture over it and toss until the meat is coated.

Set a programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add the oil and meat to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 5 minutes total, and transfer the meat to a plate.

In a medium bowl, whisk together the stock, wine and tomato paste. Pour the liquid into the empty Instant Pot and scrape any browned bits from the bottom.

Return the beef, and any accumulated juices on the plate, to the pot and add the potatoes, carrots, peas and pearl onions, as well as the dried garlic and dried onion. Stir to combine.

Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set to 25 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.)

Release the pressure manually by moving the pressure-release handle to “Venting,” covering your hand with a towel and making sure to keep your hand and face away from the vent when the steam releases.

Stir in the parsley, if using. Taste and season with more with salt and pepper, if needed. If stew is too dry, add an additional splash of beef stock and/or wine.

From recipes editor Ann Maloney.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

The Link Lonk


October 20, 2020 at 05:53AM
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Instant Pot Beef Stew - Washington Post

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