Best Damn Instant Pot Beef Stew

recipeteacher.com

Yollie

We’ll use a combination of fresh ingredients and pantry ingredients that are common and easy to work with.

subheading: The main ingredients for our stew are:

Beef stew meat

Carrots

Onions

Potatoes

subheading: The dry seasonings will consist of:

Rosemary

Thyme

Garlic powder

Salt and pepper

subheading: Liquids will be:

Beef broth

Worcestershire sauce

Red wine (optional)

subheading: Other ingredients include:

Flour

Olive oil

Tomato paste

Most supermarkets sell packages of stew meat. I like buying these because it’s then one less step I need to do. The prepackaged stew meat will usually be cut into chunks of about 1 to 2 inches. This is fine. I don’t mind the variation in size for this recipe. If you like a more uniform size, cut any larger chunks in half.

You can also buy a whole beef chuck and cut it into cubes. Beef chuck has excellent marbling and is ideal for stew meat while also being readily available and affordable.

We’ll want to use thick slices for the potatoes and carrots. For the potatoes, we want to go with the Yukon Gold variety. These potatoes will hold up well and keep their shape during the pressure cooking process. You don’t need to peel the potatoes. Keeping the skins on is just fine. Just make sure to scrub them well. 1lb of Yukon Gold potatoes will be around 3 medium-sized potatoes. We’ll want to use thick slices for the potatoes and carrots. For the potatoes, we want to go with the Yukon Gold variety. These potatoes will hold up well and keep their shape during the pressure cooking process. You don’t need to peel the potatoes. Keeping the skins on is just fine. Just make sure to scrub them well. 1lb of Yukon Gold potatoes will be around 3 medium-sized potatoes.

For the carrots, it’s best to pick out medium to larger-sized, loose carrots from the produce section. The prepackaged carrots are usually very thin. Peel the carrots and make thick, 1-inch slices. Much like the potatoes, the larger-sized carrot slices will hold up better during cooking.

Finally, we want the onions cut into larger chunks as well. I mean, this is beef stew after all, so you can see the pattern here of larger chunks of everything. This way we have ingredients which hold up well during cooking and give us a nice, hearty amount of goodness in every spoonful.

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