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.

INGRIDIENT

2 tablespoons avocado oil

1 large onion, finely diced

3 cloves garlic, finely chopped

¼ cup dry red wine

2 cups beef broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon dried oregano

1 bay leaf

1 teaspoon salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

1 tablespoon tomato paste

2 (1 pound) packages cubed beef stew meat, frozen

6 medium carrots, sliced

5 large potatoes, peeled and cut into large cubes

3 stalks celery, sliced

2 tablespoons water

1 tablespoon cornstarch

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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 FACT

Per Serving: 586 calories; protein 36.3g; carbohydrates 49.1g; fat 26.4g; cholesterol 98.6mg; sodium 634.7mg.

The name of “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway all of it . 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 properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.

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