Instant Pot® Beef and Mushroom Stew

This hearty stew is cooked in the Instant Pot®. It relies on potatoes and aromatics breaking down during the cook to form a rich gravy for tender meat and delightful mushrooms. If you want to add a thickener, use the optional directions for cornstarch. We liked it over wide egg noodles, but it would also work on top of rice or mashed potatoes. My guys liked it, so I guess it is a man-pleaser!

Step: 1

Cut roast into pieces that will fit the inner pot and pat dry with paper towels. Season one side with salt and pepper.

Step: 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add enough oil to cover the entire bottom surface of the pot and wait until indicator reads “Hot”. Carefully add a piece of beef to the pot, seasoned side down, and saute until nicely browned, about 6 minutes. Season the other side with salt and pepper and turn, using tongs. Brown for an additional 6 minutes and remove to a plate to keep warm. Repeat with remaining beef.

Step: 3

Add onions and saute in the drippings until softened, about 3 minutes. Add celery, garlic, herbes de Provence, and bay leaves, and saute until garlic is fragrant, about 1 minute. Pour in red wine and use a wooden spoon to stir all the browned bits off of the bottom of the pot, and cook for about 2 minutes. Turn off Saute function.

Step: 4

Cut browned beef into cubes about 1 1/2 inches thick, removing fat and any gristle. Return to the pot.

Step: 5

Stir beef stock, tomato paste, soy sauce, and fish sauce together in a small bowl. Add to the pot and stir in potatoes. Gently push meat pieces until they are at or below the liquid level.

Step: 6

Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 7

Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.

Step: 8

Stir in mushrooms. Make sure most of the mushrooms are partially submerged in the liquid. Adjust seasonings, if desired. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 9

Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully, about 5 minutes. Unlock and remove the lid.

Step: 10

Stir stew well. Mix corn starch with water in a small bowl. Stir until there are no lumps, then stir into the pot. Select Saute function and cook until gravy is bubbly, stirring frequently, to assure that there is no sticking, 3 to 5 minutes. Remove bay leaves and serve.

Per Serving: 450 calories; protein 29.3g; carbohydrates 23.1g; fat 25.7g; cholesterol 68.6mg; sodium 5370.1mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.