Who doesn't love a pressure cooker? It saves your time and turns out better result as well.
I know Fiona used to make beef stew a lot. Especially since beef stew was one of her comfort food from childhood.
She had to be home all day long while she made her beef stew, at least 6 hours to make the beef tender and moist. Such hard work!
This recipe needs you to be near the stove while you assemble everything, yet instead of 6 hours, you can finish and have a yummy tender beef stew in 1 hour.
I was very glad to find this instant pot recipe in Fiona's collection of recipes. I'm sure she enjoyed her instant pot and loved the beef stew it made!
Ingredients
Serves 6
3 lb stewing beef, cut into 1-inch cube
Salt and pepper
2 tablespoon flour
Olive oil
1 tablespoon unsalted butter
1 onion, sliced
2 carrots, sliced
1 lb button mushrooms, quartered
20 pearl onions
2 cups full body red wine
1 cup beef stock
? q tablespoon tomato paste
2 cloves garlic
1 tablespoon fresh thyme
2 bay leaves, crushed
Chopped parsley for garnish
Cooked potatoes for serving
Directions
Pat dry the meat with paper towels. Season with salt and pepper.
Set your instant pot to SAUTE. Add olive oil, then sauté in batches and add oil as needed, cook the beef 4-5 minutes to brown all sides. Whisk in flour and cook until the flour forms a crust on the meat. Set aside.
Add butter in the pot and sauté onions until they are soft, about 5 minutes.
Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce heat for about 5 minutes. Gradually add beef stock and tomato paste.
Stir in beef, carrots, pearl onions, garlic, thyme, bay leaves, and mushrooms. Cover and set to PRESSURE COOK for 35 minutes.
After it's done, do a natural release for 20 minutes, then do a quick release.
Remove lid. Set to SAUTE again to cook for 5 minutes more to thicken the sauce.
Season with salt and pepper to taste and garnish with chopped parsley.
Serve with cooked potatoes.
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