#beefstew #instantpot #beefrecipes
INGREDIENTS:
1 Medium onion
2 cloves garlic
2 1/2 lb.boneless beef
1 1/2 tsp salt
1/2 tsp pepper
2 tbsp oil
3 medium carrots
3 medium Yukon Gold potatoes
1 tbsp tomato paste
1 tsp dried thyme
1/2 cup beef broth
2 tbsp worcestershire sauce
1 tbsp cornstarch
1 tbsp water
3/4 cup peas (optional)
1 cup chopped turnip (optional)
INSTRUCTIONS:
Turn instant pot on and set to saute setting. Add 2 tbsp oil.
Cut beef into bite-size pieces. Add to instant pot. If needed cook in two batches. Season with salt and pepper. Cook beef, searing undisturbed until browned on the bottom. Remove to bowl when done.
Add diced onion and 2 minced garlic cloves to the instant pot and cook until softened, 3-4 minutes. Add chopped carrots and potatoes. Add the meat back into the instant pot.
Add the seasonings and liquid. (1 tbsp tomato paste and 1 tsp dried thyme.1/2 cup beef broth and 2 tbsp worcestershire sauce.) Stir to combine, scraping up any browned bits.
Put lid on the instant pot. Change to pressure cook setting and make
sure that the valve is set to seal. Set to cook for 25 minutes on high pressure. It will take about 7 – 10- minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile whisk 1 tbsp cornstarch and 1 tbsp water together. After 10 minutes quick release remaining pressure until valve drops. Open lid and add slurry of cornstarch and water to thicken gravy. Season if needed.
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0:00 – INTRO
0:56 – Start recipe – saute step
6:46 – Set to pressure cook 25 minutes
7:30 – Naturally release pressure for 10 minutes
8:14 – Beef stew is ready
9:23 – Jessica of Roots & Refuge farm gives me advice about my Youtube channel.
11:29 – Thank You Jessica and Bri (Art & Bri)
11:33 – Subscribe screen
11:48 – Picking carrots
12:53 – picture of me and my bard Rock Chicken.