There's no need to wait for a large piece of stew meat to tenderise for hours when your Instant Pot can do it in 25 minutes. This is a warm, comforting bowl of hearty beef stew with very little effort and in a fraction of the time. It's exactly what you need an a cold winter's night!
Don't forget to sear the meat first to add even deeper flavour and caramelisation to the end product. Remember to sear in batches, because otherwise the meat will just steam and you'll miss out on those crispy brown bits. We love the large chunks of carrot and potato, but feel free to chop them smaller if that's more what you're looking for. The Instant Pot is an amazing tool to bring all of the flavours of an hours-long stew into a dinner that'll be on your table in about an hour. Lastly — don't forget lots and lots of crusty bread for dunking! This broth/gravy is seriously on another level. 😍
One more thing. If you're used to Frenchier beef stews like Boeuf Bourguignon, you may notice a distinct lack of red wine in this stew. This is largely due to the fact that most traditional beef stews rely on the aromatics and the beef as the main flavour boosters, using only water to deglaze the pan. You could, in fact, sub in a full-bodied red wine for the water in this recipe and it will result in a richer, darker stew. We love both kinds, so give them each a try!
Want a keto version? Use cornflour (instead of the flour) to create a slurry and sub. another veggie for the potatoes. Then you'll be all set!
Yields: 8 servings
Prep Time: 30 mins
Total Time: 1 hour
kg. beef stew meat, cut into 3cm pieces
Freshly ground black pepper
large onion, diced
cloves garlic, crushed
Yukon Gold potatoes, cut into 3cm pieces
large carrots, cut into 5cm pieces