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Beef stew on a busy week night? Absolutely!
This warm and hearty beef stew can be made in under an hour thanks to the Instant Pot.
Prep Time: 20 min
Cook time: 30 min
Yield: 6 servings
Ingredients
3 lbs stewing beef, or beef chuck trimmed and chopped
6 carrots, peeled and chopped
1 potato, peeled and chopped
1 medium onion, chopped
4 cloves garlic, minced
2 cups water or beef broth
1 cup dry red wine
2 tbsp balsamic vinegar
2 tbsp tomato paste
1 tbsp brown sugar
1 tbsp dried thyme
2 dried bay leaves
Directions
Season beef cubes with salt and pepper. Set Instant Pot to sauté setting and brown the beef on all sides. Turn off the Instant Pot.
Add remaining ingredients to the pot and stir everything together.
Seal the Instant Pot and cook on high pressure for 30 mins. Release the steam, open the pot and check that the beef is fork tender. If it needs more time, seal and set the Instant Pot for another 10 mins (or use your judgement, depending on doneness).
If you wish, remove the bay leaves before serving. You wouldn't want a picky kid to find that in their bowl!
Zhuzh it up!
We love to grate a little parmesan cheese on top and enjoy with a nice big slice of fresh bread. This Overnight Baguette is a great one!
Beef stew can be made many different ways, with the veggies and herbs you've got on hand. Make it your own!
This recipe was adapted from the amazing recipe: Cranberry Cider Braised Beef Stew with Rosemary Polenta written by Tieghan Gerard. Find it on halfbakedharvest.com