2 lb beef for stew, cubed
olive oil
12 white mushrooms, sliced
1 small onion, diced chunky
2-3 celery stalks, diced
2-3 carrots, sliced
1/4 cup red wine
1/4 tea thyme
4 Yukon Gold potatoes, cut chunky
1 Tbsp flour
salt and pepper to taste
For the chicken stock:
2 cups chicken broth
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
3 Tbsp tomato paste
Turn Instant Pot to Saute and add a couple swirls of olive oil when heated. Season beef with salt and pepper and brown on all sides. Remove beef from the pot and set aside. Toss mushrooms into the pot and saute until they are softened and browned. Remove and set aside. After adding another couple of swirls to the pot, saute the onions until soft. Add celery and carrots and continue to saute until slightly softened. Add the wine to the pot and "deglaze" the pot by scraping the bottom with a wooden spoon, removing all the brown bits. Add thyme, potatoes and all the ingredients for the chicken stock. Pressure cook on High for 4 minutes and perform a quick release. While the vegetables are cooking, add the flour to the beef and stir to coat evenly. Remove half of the veggies from the pot and set aside. Place the beef back in the pot, close the lid and pressure cook for 32 minutes, plus a 10 minute natural release. Open the lid and push the Saute button again on the pot. Using a wooden spoon, mash up the remaining vegetables to thicken the stew. Return all the veggies to the pot and stir to heat them. Serve with hearty, crusty bread.
You guys...snow is in the Denver forecast next week! I can't believe it. But I am excited for it. Mostly, I'm excited for the hearty fall and winter meals and the aromas that will be filling my kitchen. I loved this recipe. There are a lot of steps and it definitely isn't a "dump and go" recipe but it was certainly worth the extra effort. I especially love that you don't use cornstarch or flour to thicken. When removing the veggies, I tried to remove half of the potatoes but all of the carrots- stew never has enough carrots in it for me and I didn't want to waste them by mushing them up. But if you have picky eaters, mash all of the carrots and they will never notice! Add more or less of the veggies listed above or add your own. The original recipe called for some frozen peas to be added in the end but I forgot to pick them up/don't really like peas so left them out. The original recipe also called for a 2 lb chuck roast to be browned whole and cut up later, but I just buy the roast already cubed to save myself a set and some time. And don't skimp on the bread. Buy the good stuff with the extra thick crusty crust that holds up to dipping! Stay warm next week!
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