Beef stew is one of those dishes I really enjoy making on chilly days. The slow braising on the stovetop makes for amazing aromas that waft through the house. This was especially easy to make because it involved only browning the beef, throwing in some aromatics and letting time to it’s magic over a low flame. As much as we enjoyed the crockpot version, I tried it out in our Instant Pot with great results! We loved this over creamy mashed potatoes and leftovers were great over rice! If you don’t have an Instant Pot, you can get the slow cooker/crockpot recipe version here!
recipe from Williams Sonoma
- 3 tablespoons. all-purpose flour or GF flour blend
- 1/2 teaspoon salt, plus more, to taste
- 1/2 teaspoon freshly ground pepper, plus more, to taste
- 2 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
- 3 tablespoons canola oil
- 1 large red onion, sliced
- 2 cloves garlic, minced
- 2 bay leaves
- 1 cup full-bodied red wine
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 1 1/2 cups frozen peas and carrots
In your Instant Pot:
Plug in the IP with insert set in place.
Season the beef with salt and pepper and dregde in flour to coat. Shake off any excess.
Press SAUTE and add the oil into the IP. When hot, add the seasoned & coated beef in batches to the IP in a single layer and brown on all sides. Remove browned beef from IP and transfer to a plate; set aside. Repeat with remaining beef.
After all the beef has been browned and removed from the IP, add the onions and garlic to the IP and sauté until softened, about 5 minutes. Stir in the bay leaves, wine and broth, scraping the bottom and sides to deglaze.
Add the browned meat back into the pot along with any juices from the plate.
Press MANUAL and adjust the time to 25 minutes on HIGH pressure.
Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Leave a Reply