{"id":1913,"date":"2019-01-11T09:55:53","date_gmt":"2019-01-11T17:55:53","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=1913"},"modified":"2023-03-17T22:42:21","modified_gmt":"2023-03-17T22:42:21","slug":"beef-stew-ip","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2019\/01\/11\/beef-stew-ip\/","title":{"rendered":"Beef Stew (IP)"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 to 6 Servings<\/h5>\n<h6 style=\"text-align: center;\">Adapted from <a href=\"https:\/\/www.pressurecookrecipes.com\/instant-pot-beef-stew\/\">PressureCookRecipes<\/a><\/h6>\n<p>Classic American Beef Stew Recipe adapted to Instant Pot: Make this soul-satisfying beef stew. Tender &amp; moist cubes of chuck roast and vegetables immersed in an umami rich, hearty, sauce.<\/p>\n<p><strong>Note:<\/strong> The pot may be Instant, but this will take 2 hours to prepare.<\/p>\n<p><strong>Note:<\/strong> The Instant Pot is not the best at browning the meat. You can saut\u00e9 the meat, mushrooms and vegetables separately in a skillet and get better results. Just saut\u00e9 until desired browning and set aside. Pick up the Instant Pot directions at the <strong>Pressure Cook the Vegetables<\/strong> step.<\/p>\n<p>Updated to increase stock from 1\u00bd cups to 2-3 cups.<\/p>\n<p><strong>Note:<\/strong> The pot may be Instant, but this will take 2 hours to prepare.<\/p>\n<ul>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">lb Chuck Roast<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">medium garlic cloves, crushed and minced<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz white mushrooms, thinly sliced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">small onions, thinly sliced<\/span><\/li>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">celery stalks, cut in 1 inch chunks<\/span><\/li>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">medium carrots, cut in 1 inch chunks<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">small Yukon gold or Russet potatoes, quartered<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup frozen peas<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup of dry sherry or Shaoxing cooking wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">bay leaves<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp dried thyme<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS flour<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and black pepper to taste<\/span><\/li>\n<li><strong><span class=\"&quot;sect-ingredient-name\">Chicken Stock Mixture<\/span><\/strong><\/li>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">cups chicken or beef stock<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Worcestershire sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS soy sauce (not dark soy sauce)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS fish sauce<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS tomato paste<\/span><\/li>\n<li><strong><span class=\"&quot;sect-ingredient-name\">Slurry<\/span><\/strong><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS corn starch<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS water<\/span><\/li>\n<\/ul>\n<p>Prepare<strong> the Instant Pot:<\/strong> Press <strong>SAUTE<\/strong> button and click the adjust button to go to <strong>SAUTE<\/strong> <strong>HIGH<\/strong> function. Wait until the Instant Pot says <strong>HOT<\/strong>).<\/p>\n<p><strong>Brown Beef:<\/strong> Season both sides of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 &#8211; 2 tablespoons olive oil to Instant Pot. Ensure to coat the oil over whole bottom of the pot. Carefully place the chuck roast in the Instant Pot. Brown for 6 &#8211; 8 minutes on each side.\u00a0 Leave it alone until it&#8217;s time to flip the meat. Remove and set aside in a large mixing bowl.<\/p>\n<p><strong>Make Stock Mixture:<\/strong> While the chuck is browning in Instant Pot, mix 1 TBS Worcestershire sauce, 1 TBS soy sauce, 1 TBS fish sauce, 3 TBS tomato paste with 1\u00bd cup chicken stock.<\/p>\n<p><strong>Saut\u00e9 the Mushrooms:<\/strong> Add sliced mushrooms in pressure cooker. Saut\u00e9, stirring occasionally until all moisture from the mushrooms has evaporated and the edges are slightly crisped &amp; browned. Roughly 6 minutes. Remove and set aside.<\/p>\n<p><strong>Saut\u00e9 the Vegetables:<\/strong> Add 1 TBS of olive oil in Instant Pot if necessary. Add thinly sliced small onions and saut\u00e9 until softened and slightly browned. Add minced garlic and stir for roughly 30 seconds until fragrant. Add all celery and carrots. Saut\u00e9 until slightly browned. Season with salt and freshly ground black pepper if necessary.<\/p>\n<p><strong>Deglaze:<\/strong> Pour in \u00bc cup sherry wine and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. Let the sherry wine reduce to allow some of the alcohol to evaporate.<\/p>\n<p><strong>Pressure Cook the Vegetables:<\/strong><\/p>\n<p><strong>Note:<\/strong> If you used a pan to saute the meat, etc., add the vegetables to the Instant Pot at this time.<\/p>\n<p>Add 2 bay leaves, \u00bc tsp dried thyme, quartered potatoes, and stock mixture to the pot. Mix well. Close and lock lid.\u00a0 Press <strong>MANUAL<\/strong> on the Instant Pot and adjust time for 4 minutes. When done, use Quick Release process. Open the lid. Remove the carrots, celery and potatoes from Instant Pot and set aside.<\/p>\n<p><strong>Cut the Beef:<\/strong> While the vegetables are pressure cooking. Cut the chuck steak into 1 to 1<span class=\"quantity\">\u00bd<\/span> inch cubes on a large chopping board. Place all stew meat and the flavorful meat juice back in the large mixing bowl. Add 1 tablespoon flour in mixing bowl and mix well with the stew meat.<\/p>\n<p><strong>Pressure Cook the Beef:<\/strong> Place beef stew meat and all its juice in the Instant Pot. Partially submerge the meat in the liquid without stirring, as you don\u2019t want too much flour in the liquid at this point. Close and seal lid.\u00a0 Select <strong>MANUAL<\/strong> on the Instant Pot, <strong>HIGH PRESSURE<\/strong> and adjust time to 32 minutes.\u00a0 Let sit for 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.<\/p>\n<p><strong>Thicken Beef Stew and Add Vegetables:<\/strong> <strong>Select SAUTE<\/strong> on the Instant Pot button and set to medium. Mix corn starch and water to form slurry and when the sauce is boiling, add and stir a little at a time to the Instant Pot to thicken the stew. Add frozen peas, saut\u00e9ed mushrooms, carrots, celery and potatoes in the pot. Taste and season with kosher salt and freshly ground black pepper if necessary.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 to 6 Servings Adapted from PressureCookRecipes Classic American Beef Stew Recipe adapted to Instant Pot: Make this soul-satisfying beef stew. Tender &amp; moist cubes of chuck roast and vegetables immersed in an umami rich, hearty, sauce. Note: The pot may be Instant, but this will take 2 hours to prepare. Note: The Instant Pot is not the best at browning the meat. You can saut\u00e9 the meat, mushrooms and vegetables separately in a skillet and get better results&#8230;.<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2019\/01\/11\/beef-stew-ip\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":51122,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[68,83,158,190],"class_list":["post-1913","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-carrots","tag-chuck","tag-mushrooms","tag-potatoes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2019\/01\/StewBeefIP2.jpg?fit=492%2C428&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1913","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=1913"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1913\/revisions"}],"predecessor-version":[{"id":51311,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/1913\/revisions\/51311"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/51122"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=1913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=1913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=1913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}