Instant Pot Classic Stew with Carrots and Potatoes
Instant Pot Classic Beef Stew with Carrots and Potatoes: a cozy family favorite for any occasion!
Equipment
- 8 qrt Instant Pot or pressure cooker.
Ingredients
- 2 tablespoons Olive oil for sautéing
- 1 Finely chopped onion
- 4 cloves Minced garlic
- 1 kg Stewing beef cubed
- Salt and pepper to taste I like to use 1 tablespoon of salt, but, add as much as you like
- 1 tablespoon All-purpose flour
- 1 tablespoon Worcestershire sauce
- 80 g of tomato sauce
- 300 ml of boiling Water
- 1 chopped carrot
- 3 medium-sized Potatoes peeled and diced: I used russet potatoes today, but honestly, I like to use whatever I have on hand.
- Fresh parsley
Instructions
Sauté Aromatics:
- Start the Instant Pot in "Sauté" mode with 2 tablespoons of olive oil.
- Add finely chopped onions and let them soften.
- Once onions are softened, introduce minced garlic. Stir it around for about a minute.
Stew Beef:
- Add 1 kg of stewing beef, cubed.
- Season with salt and pepper.
- Sprinkle 1 tablespoon of all-purpose flour and mix thoroughly.
- Add 1 tablespoon of Worcestershire sauce, 80 g of tomato sauce, and 300 ml of boiling water.
- Mix the ingredients well. No need to brown or sear the beef; just combine everything.
- Secure the Instant Pot lid and set it to "Pressure Cook" mode for 25 minutes.
Add Vegetables:
- Once the pressure cooking is complete, carefully release pressure.
- Add 3 medium-sized peeled and diced potatoes and 1 chopped carrot.
- Secure the Instant Pot lid again and pressure cook for an additional 10 minutes.
Garnish and Serve:
- Release pressure again, and voila! Your stew is ready.
- Garnish with fresh herbs for that final touch of flavor and visual appeal.
- Serve hot and savor the hearty, cozy goodness of your Instant Pot Classic Beef Stew!
Notes
- Please note: The displayed calories are an estimated value. Actual calorie content may vary based on specific ingredients and portion sizes. Always consult with a nutritionist for precise dietary information
- In the world of pressure cooking, a little variation in water evaporation is as natural. Having prepared this classic beef stew countless times, I've found that the provided 300ml of water is the perfect amount for my Instant Pot and its seal. If it is your first time making this recipe, I recommend adding a tad more caution to the mix. Consider tossing in an extra 100ml of water just to be on the safe side. After all, a little extra sauce never hurt anyone, and it's a small insurance policy against any unexpected evaporation surprises... and your dinner burning. If you're the proud owner of a brand-new Instant Pot or are confident in your trusty pot's seal, then by all means, proceed with the original recipe.
Nutrition
Calories: 797kcal
