Instant Pot Beef Stew Recipe Red Wine

Instant Pot Beef Stew {Healthy + Easy} – WellPlated.com

WebFeb 7, 2023 · Peel the carrots and cut them into 1/2-inch-thick diagonal slices. Remove the second batch of browned beef to the plate with the …

1. Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
2. Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
3. While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
4. Remove the second batch of browned beef to the plate with the first batch. Add the remaining tablespoon olive oil and the onion to the Instant Pot. Cook, stirring occasionally, until the onion begins to soften and browns, about 6 minutes.

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Best Damn Instant Pot Beef Stew RecipeTeacher

WebFeb 8, 2024 · Let meat sauté for about 2-3 minutes per side until golden brown. Transfer to a plate and set aside. Add remaining oil and beef and …

Rating: 4.7/5(3)

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Instant Pot Beef Stew (Recipe and Video) Valerie's …

WebDec 11, 2019 · Leave any accumulated beef drippings in the empty pot and add additional oil, if needed. Add onion, celery, and garlic. Cook, stirring …

Rating: 5/5(86)
1. Combine the seasoning mix ingredients in a small bowl. Cut large pieces of stew meat into smaller bite-size pieces (1 to 1 ½-inch cubes), if necessary.
2. Press the SAUTÉ key three times to select the MORE setting (on older models press the ADJUST key to toggle to the MORE setting). Wait for the the pot "HOT" indicator before adding ingredients. Add 2 tablespoons oil to the heated pot. Add half of the beef and sprinkle with 2 teaspoons of the spice mixture. Sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
3. Leave any accumulated beef drippings in the empty pot and add additional oil, if needed. Add onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine, beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot. Top with the carrots and potatoes. Don't stir. You want the meat submerged in liquid and the carrots and potatoes on top. Press CANCEL.
4. Place the lid on the Instant Pot. Press the MANUAL or the PRESSURE COOK button, select HIGH, and set the time to 30 minutes (making sure the steam release handle is in the "Sealing" position on older models). It will take approximately 10 minutes for the Instant Pot to come to pressure and begin counting down the 30 minutes. After the cooking time is complete, push the steam release handle (or button) to the "Venting" position to allow the steam to release completely before you open the pot. Press CANCEL.

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Beef Stew w/ Red Wine Stove Top & Instant Pot …

WebFeb 4, 2020 · Add the 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, and 3 cups potatoes. Pop the lid on the pot and lock the pressure valve …

Rating: 5/5(27)
1. Mix together 3/4 cup flour with 1 tsp salt and 1/2 tsp pepper. Toss the 2 # beef chunks in the flour until it is completely coated. Set aside.
2. In a dutch oven, cast iron pot, or sturdy pot with a tight fitting lid, warm 2 tbsp olive oil over medium heat. Brown all the beef, working in batches to not over crowd the pot. Set the browned pieces on a plate to the side.
3. In the now empty pot, saute the 1 chopped yellow onion and 4 chopped garlic cloves for 1-2 minutes, stirring constantly so they don't burn.
4. Deglaze the pot with 3 cups of red wine (don't use the whole bottle yet, you will need the remaining red wine to thicken the stew at the end), scraping up all the browned bits at the bottom of the pot. Stir in the 2 tbsp worcestershire sauce, 1 tbsp beef base, 1 tbsp + 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.

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