Weeknight Meals: Instapot Beef Stew

I love beef stew, cat's out of the bag there it is. As a child it was always one of my favorite dishes that my mother made. She always used an oven bag in her prep of it and for me when she made it, it was a special meal day in my opinion. Fast forward to me as an adult and while my prep tactics are a little different (cutting back on the time so that it can be a weekday meal if wanted) the nostalgia it brings and simplicity of the flavors that meld so well together are second to none. So this one is dedicated to my mommy and my childhood, Bon Appetit! Are there recipes from your own childhood that warrant memories? I'd love to hear about it!

Ingredients:


  • 2 pounds of diced beef chuck roast/ stew meat

  • 2 tsp of kosher salt or merlot salt

  • 2 tablespoons vegetable oil

  • 6 ounces of white mushrooms quartered or thick sliced

  • 1/2 cup of red wine ( I use whatever I have on hand at the time)

  • 2 1/2 cups of beef broth ( I have substituted chicken broth when this is what I have on hand)

  • 1tbs AP flour

  • 1 onion large diced chunks

  • 5 garlic gloves

  • 3 bay leaves

  • 1/2 teaspoon of black pepper

  • 6-7 red potatoes quartered

  • I cup of cut carrots (about 1 inch pieces)

  • I can of diced tomatoes

  • I celery stalk diced

  • 1/4 cup of Dijon mustard

  • 1tbs of tomato paste

  • I tablespoon of Worcestershire sauce

  • chopped parsley for garnish


1. Set the instapot to sauté feature. Once heated put the oil into the instapot. Pat the meat dry and sprinkle on all sides with the salt. Brown each side of meat for a few minutes and when all sides have been browned take out of the pot and set aside on plate


2. Next add the flour and tomato paste and then all veggies (except the potatoes) to the pot letting cook down for about 3-5 minutes, adding the garlic at the end. Add the wine and stir and wait for the liquid to reduce by half. Add the broth and Dijon mustard and stir to combine. Add the beef cubes and any liquid from the plate back to the pot and black pepper. Lock the lid in place and and select manual and set the timer for 20 mins.


3. Once timer goes off, quick release the pressure and once it is safe to do so unlock and remove the lid. Add the potatoes at this point and lock the lid again in place and set the manual time for 5 mins, quick release and remove the lid. Add more salt at this point after tasting if you think it needs it and garnish with chopped parsley and serve.


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