ONE POT INSTANT BEEF STEW - Crockpot Recipes


Learn how to make the perfect instant pot beef stew in less than an hour and it tastes just like a Mississippi pot roast! The flavors of this meal make it taste like it’s been slowly simmered all day long. Serve it on a bed of egg noodles, with hot crusty bread, or over mashed potatoes!

Ingredients

1 3/4 – 2 pounds beef (chuck roast, cut into 1 1/2-2 inch pieces)
salt and pepper
2 tablespoons butter
8 ounces baby bella mushrooms, halved or quartered
14-ounce bag (~ 2 cups) pearl onions
3 stalks celery, cut into 1-inch pieces
4 large carrots, cut into 1-inch pieces
1/2 cup pepperoncini (thinly sliced)
1 tablespoon EACH: tomato paste and sugar
1 (1-ounce) packet ranch seasoning mix*
2 tablespoons: Worcestershire sauce
2-3 tablespoons cornstarch*
1 1/4 – 1 1/2 cup low sodium beef broth*
3 cloves garlic, minced

Instructions

OPTIONAL: season the beef with a big pinch of salt and pepper. Heat the butter in the instant pot on the saute setting. When the butter melts, sear the beef in batches, remove to a plate.
INSTANT POT: In a large measuring cup, mix the beef broth with 2 scant tablespoons of cornstarch until it dissolves. Place all the ingredients in the Instant Pot and select the meat/stew setting. Time the recipe for 35 minutes. Once the stew is cooked allow it to rest in the pot for 10-15 minutes before releasing the steam. This gives the meat a chance to really soak up all those flavors. If you feel the gravy is thin, dissolve the remaining tablespoon of cornstarch with a little water and add that in with the IP on the sautee setting. Adjust salt and pepper to preference.

NOTES:
There are several recipes online for homemade ranch seasoning mix if that’s more your thing! 2 tablespoons of homemade seasoning is approximately what you’ll need for this recipe.
I’m confident you could prepare this beef stew in the oven as well, I just haven’t tried it yet. I’d suggest searing the beef then transferring it along with the rest of the ingredients into a glass baking dish (with cover) and letting it go low and slow at 325ºF for 3 1/2 – 4 1/2 hours. You can uncover the stew during the last 10-20 minutes to give it a little color as well!
Update : Some readers have mentioned they had issues with the instant pot displaying ‘burn’ while the pressure was building pressure. I myself did not have this problem. But this normally occurs when there isn’t sufficient liquid in the pot. I retested the recipe and have upped the liquid to 1 1/2 cups (original recipe called for 1 1/4 cups). If you made this without any issues, I suggest keeping the recipe with 1 1/4 cups. If you’re a first timer, I suggest making it with 1 1/2 cups of broth.

via: yupfoodie.com
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