Beef Stew (Instant pot)

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Ingredients

  • 1 pound beef (beef stew cut), seasoned with salt and pepper
  • 2 big carrots, cut into chunks
  • 6 celery stalks, cut into chunks
  • 1 onion, cut into pieces
  • 2 tomatoes, cut into chunks
  • 2 Russet potatoes (medium sized), cut into chunks
  • 1 can tomato sauce (425g)
  • 3 bay leaves
  • ~80mL Red wine, or beef stock, or water (roughly 2 spoonfuls for a silicone cooking spoon)
  • Italian seasoning herb blend
  • Minced garlic

    Steps

    1. Prepare all the ingredients by cutting them to size
    2. Turn on sauté mode on the instant pot and let it preheat. Wait for the pot to get hot enough so that when you drip water, it immediately sizzles and evaporates
    3. Add oil to the pot, you should see it starts to smoke
    4. Add beef to the pot, little by little to ensure nice browning
    5. Add garlic to sauté together with the beef
    6. Once the beef is evenly browned (roughly 4-5 minutes), add the red wine, and scrub the bottom of the pot with a silicone ladle or spatula to deglaze.
    7. Add the rest of the ingredients (onion, potatoes, carrots, celery, tomatoes, tomato sauce, Italian seasoning, and bay leaves) and mix well
    8. Turn off sauté mode and change to pressure cook mode, set the time to 15 minutes
    9. Let the stew sit in the pot for at least 15 more minutes after it finishes cooking, to naturally release most of the pressure
    10. Once 15 minutes has passed, release the remaining pressure slowly by pushing on the valve.
    11. Once all the pressure has been released, open the pot and stir the ingredients. Add additional herbs and seasoning to taste.

    Comment

    • Can be more salty / savory and less acidic. Try adding a tablespoon of soy sauce next time.

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