Good Recipe

Instant Pot® Spicy Beef Stew

Slightly spicy Instant Pot® beef stew, so yummy!

INGRIDIENT

1 tablespoon olive oil

1 ½ pounds cubed beef stew meat

salt and ground black pepper to taste

20 small baby red potatoes

1 (14.5 ounce) can fire-roasted diced tomatoes

3 large carrots, cut into 1-inch pieces

3 large stalks celery, cut into 1-inch pieces

½ medium onion, roughly chopped

1 (1.5 ounce) package dry beef stew seasoning mix

1 tablespoon beef base (such as Better than Bouillon®)

1 teaspoon Worcestershire sauce

2 cloves garlic, minced

2 bay leaves

1 (16 ounce) carton chicken broth, or as needed

DIRECTION

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and stew beef; season with salt and pepper. Saute, stirring occasionally, until all beef is browned on all sides, 5 to 7 minutes. Hit Cancel.

Step: 2

Add potatoes, fire-roasted tomatoes, carrots, celery, onion, seasoning mix, beef base, Worcestershire sauce, garlic, and bay leaves. Pour in enough chicken broth to cover all ingredients without going over the 2/3-fill line. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 3

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

NUTRITION FACT

Per Serving: 534 calories; protein 23.6g; carbohydrates 78.3g; fat 14.3g; cholesterol 48.4mg; sodium 1353.1mg.

The name of “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the liquid completely covers the contents 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 reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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