I have been experimenting with my Instant Pot since receiving one for Christmas. I love the flavour of this beef stew. I had to thicken it a bit more when it finished cooking, but I really enjoyed the taste, and the meat was very tender. This is made with two additions of ingredients – the meat and flavour base cook first, then the more tender vegetables are added later in the cooking process.
1 onion, chopped
3 cloves garlic, chopped
750 g beef stew meat, tossed in 2 Tbsp. flour
salt and pepper
2 Tbsp olive oil
1/2 cup beef stock
1/2 cup port
1 Tbsp. grainy mustard
2 Tbsp. Worcestershire sauce
1 Tbsp. tomato paste
1 bay leaf
1 Tbsp. fresh rosemary, chopped
Add the oil to the instant pot. Heating on saute, soften the onion and cloves. Add the rest of the above ingredients. Put the lid on the instant pot and choose the Meat-Stew setting and cook at high pressure for 30 minutes. Let vent for 10 minutes naturally, and then release any remaining steam so you can open the pot.
4 carrots, peeled and chopped
1 large potato, peeled and cubed
Cook for a further 4 minutes using the manual pressure setting. Vent.
* flour and water made into a slurry to thicken the gravy
Make a slurry of water and flour and stir through the hot liquid to thicken the stew. You may need to use the saute setting for a minute or two.