I am really excited to share today’s recipe with you all!
This is something I have been making for years on the stove, and finally converted it to the instant pot.
I have to say, the instant pot version was literally my best batch I have ever made since I started eating meat again 6 years ago.
This recipe is inspired by my mother-in-law, who originally gave me her beef stew recipe that my husband loves so much. Over the years I’ve added my own touches to it based off my family’s preference (and my husband’s loving critiques of both his mom’s and my version).
The first thing is we all like a lot of veggies. I add 2 pounds of carrots (my MIL uses a bag of frozen mixed veggies), lots of garlic, and a hefty amount of green beans.
The next change I made was I let the beef rest with some Redman’s real salt for 10-15 minutes. I find the beef gets much more tender when I do this.
For years I always used fresh green beans, but lately to save time and money, I’ve been using frozen. Honestly we all prefer the taste of fresh green beans, but frozen is fine (and I always keep some in my freezer).
If you are a person who tries to not eat white potatoes, or they bother you, you can use purple sweet potatoes.
My husband won’t go for that, and I am done making separate meals for everyone. White potatoes aren’t the devil, and there is actually good resistant starch in leftovers (long-story short, good for digestion.)
Okay, now the Instant Pot lingo.
Quick release, natural release, high pressure, low pressure, etc.
For this recipe you are allowing the pressure to release naturally. What that means is, when the timer goes off, do nothing. That knob at the top that says “seal” and “vent” should be left alone until the little metal button (which is called the float valve) drops. It takes about 40 minutes. Note: sometimes this doesn’t happen and takes a little jiggling or longer for the float valve to drop. You can turn the knob to venting after about 40 minutes. Keep it on warm though.
Instant Pot Beef Stew
- 2 pounds grass-fed chuck roast, cubed. (I have also used cubed London Broil)
- 2 pounds organic carrots
- 3-5 Yukon Gold or red potatoes, peeled and cubed
- 1 yellow onion
- 3 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce (homemade to keep it soy + sugar-free, or just find an organic brand)
- 1/2 teaspoon coconut aminos
- a pinch of allspice or nutmeg
- 1 1/2-2 teaspoons Redman’s real salt
- 1/2 teaspoon black pepper
- 1 + 3/4 cup water
- 2 TBSP grass-fed unsalted butter or avocado oil (I prefer butter for a richer flavor)
- 1/2-3/4 bag of frozen green beans (I use fresh also, frozen is just easier)
Remove beef from the fridge, place it in a bowl and generously salt both sides. Let it rest about 10-15 minutes. While it is resting peel your carrots, chop up your onion, and smash your garlic
Place your instant pot on the sauté setting with the lid off. Add butter to the pot. Brown beef on both sides. Add garlic and onion and sauté for another minute. Add paprika, Worcestershire sauce, coconut aminos, allspice/nutmeg, pepper, and salt. Add carrots, green beans, and potatoes (if using a white potato, peel and dice right before adding so it doesn’t turn brown while sitting). Stir it up then add water and bay leaves.
Seal the lid, and make sure vent knob is turned to sealing.
Hit the stew/meat setting (35 minutes will automatically show) and walk away.
Allow the stew to release the pressure naturally, about 40 minutes.
The first time I made this, I didn’t realize we were going to my mother-in-law’s for dinner already, so it sat in the pot to release for a few hours and it was AMAZING. So, if you make this early and kind of let it sit, the meat gets even more tender.
If you make some please let me know! I’d love you to post it on Instagram and tag me @lauryannraik
What traditional recipe would you love to see converted to the instant pot??
Also, if you don’t have an IP pot yet and want the stove top version, let me know! I can make it happen.