Instant Pot Beef Stew
Instant Pot Beef Stew: This recipe was adapted from Cooking Light‘s wildly popular Classic Slow Cooker Beef Stew to create a simple, speedy version of a comfort food favorite. As the original recipe notes, a nutty dark beer adds richness and depth to the stew, but be careful not to choose a beer that’s super-hoppy; it will taste too bitter.
Active Time: 25 Mins
Total Time: 1 Hour
Yield: Serves 6
Ingredients
- 2 pounds trimmed boneless chuck roast, cut into 2-inch pieces
- 2 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons black pepper, divided
- 2 tablespoons canola oil, divided
- 3 small yellow onions, sliced
- 6 garlic cloves, thinly sliced
- 1 (12-oz.) nut brown ale
- 1 1/2 pounds baby Dutch potatoes, halved
- 1 pound carrots, peeled and cut diagonally into 2-inch pieces
- 1 1/4 cups unsalted beef stock, divided
- 4 thyme sprigs
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup chopped flat leaf parsley
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