During the cold winter months here in the Midwest, soups and stews are staples on the menu for our evening meals. While distinct, both are a conglomeration of ingredients cooked in liquid. The difference between soups and stews is the amount of liquid used in each. Soups contain enough liquid to suspend the ingredients. In stews, larger pieces of meat and vegetables are just barely covered with liquid, then simmered until all the components are tender, and the liquid has reduced and thickened.
This week, we’re cooking up some Instant Pot Beef Stew in our continuing effort to stay warm during the deep freeze our area is (still) experiencing. The addition of basil, thyme, rosemary, oregano, and marjoram gives this wonderful version of stew an Italian flair.
Instant Pot Beef Stew
Instant Pot Beef Stew (adapted from thesaltymarshmallow.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds beef stew meat
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1 pound carrots, sliced
- 1 pound potatoes, cubed
- 2 cups beef broth
- 14 ounces tomato sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions:
Add the olive oil to the Instant Pot and turn it to the sauté function. When the oil starts to sizzle, add the meat. Season the beef with the salt, pepper, and Italian seasoning.
Season the meat.
Cook the meat until it is browned on all sides.
Brown the meat on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. Close the lid and steam valve on the instant pot.
Add the beef broth, Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce to the pot.
Cook the stew on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Add the thickener to the pot.
Mix together the cornstarch and cold water in a small bowl and stir it into the stew until thickened.
The stew is ready!
Serve the stew in bowls.
Warm up with a bowl of this stew!
The heartiness of this stew helps keep us warm & fueled in the cold! ~Linda
Instant Pot Beef Stew (adapted from thesaltymarshmallow.com) Total Time Required: 50 minutes, Prep Time: 15 minutes, Cook Time: 35 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds beef stew meat
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 large onion, chopped
- 1 pound carrots, sliced
- 1 pound potatoes, cubed
- 2 cups beef broth
- 14 ounces tomato sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions:
Add the olive oil to the Instant Pot and turn it to the sauté function. When the oil starts to sizzle, add the meat. Season the beef with the salt, pepper, and Italian seasoning.
Cook the meat until it is browned on all sides.
Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. Close the lid and steam valve on the instant pot.
Cook the stew on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Mix together the cornstarch and cold water in a small bowl and stir it into the stew until thickened. Serve the stew in bowls.