INSTANT POT | Beef Stew
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- Опубликовано: 23 авг 2024
- INSTANT POT
~Beef Stew~
Ingredients
2 tablespoons olive oil, divided
2 pounds beef stew meat, cut into 1" cubes
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
3 yellow potatoes, chopped
8 cups beef stock
2 bay leaves
1 (14.5 oz.) can diced tomato
1 (14.5 oz.) can crushed tomato
1 tbsp Worcestershire sauce
1 tbsp Italian seasoning
1 teaspoon salt, or more/less to taste
1/2 teaspoon freshly-ground black pepper
(optional garnish: chopped fresh parsley)
Brown the beef for 4-5 mins, drain and set beef aside. Saute onions (2 mins), carrots & celery (1 min), garlic, and potatoes. Add canned diced tomato, 8 cups of beef broth, crushed tomato, browned beef, Italian seasoning, Worcestershire sauce, and pepper. Pressure cook for 10 mins. Quick release. Salt to taste.
Retrieved recipe from link below and did an Instant Pot version: www.gimmesomeov...
6 Quart Instant Pot is used in this video, you can purchase one here: amzn.to/36LREEz
Very good video, straight to the point, not a lot of BS, just how to do it.
In my opinion, would be better to brown beef in smaller batches and at very high heat, so it sears outside and the bottom of pan produces dark brown fond that you can then deglaze to produce rich sauce. Not burnt, but the carmelized little bits that stick to bottom and take your cooking to the next level.
I would then drain the excess fat, leaving the beef in the pot and add the stock, cover and cook under pressure for 30-45min to tenderize the beef without over cooking the vegetables.
You can then release the pressure, add the mirepoix, potatoes and tomatoes sauce and cook these without pressure until tender.
Just my take..
Also, I add 1/8 cup long grain rice to the beef prior to cooking under pressure. The rice will dissolve, but will thicken the sauce nicely.
I totally agree.
The point of "browning" is to semi-char the outside of the beef to enrich the flavor. You could even cncider quartering the beef and brown the outsides do give a real toasted look. then to smaller pieces. That will totally kill you dish. Deglaze with wine and veggies.
Oh and the potatoes, I cut larger, for too small they can turn to mush. I've made stews with my mom in the 60's. Thats what she'd say. Haha
Additionally, I would consider replacing one of them bottles of beef broth with a nice pinot nior. Maybe even half bottle. Drink the rest! That also really brings it to super rich heaven.
Oh and more garlic. Love the rest! Fun video. Well perhaps the first 2 1/2 min could be condensed to like 1 min. Love your composition too!
Al gansk and ghanus, love both of your comments. They were awesome!! Using both your suggestions. Especially love the browning of the meat idea, aaannnd the wine!
yes indeed....Agreed
That onion is huge!
Looks so delicious!! Can’t wait to try making it 😁
David Hylton thank you! Let me know how you like it 😁
Yum. Making it!
Delicious!!!
Thank you for this recipe. Don't forget to give Fido some.
OMG I love Fido
Medium heat brown the meat , take the it out DONT NOT THROW OUT THE OIL , sauteed onions and garlic then add the potatoes and the vegetables return the meat add your liquid not 8 cups !! Then cook it
Masakan rumah selalu enak, di Indonesia namanya Semur Daging.
Cute 🐕❤️
Can't tell if I like the recipe or the music more. Who is the artist?
Cirene - Mágico
Part of RUclips's list of free background music.
Thanks for sharing; I love your dog!
Love the video, but really loved the dog!
You made beef and vegetable soup.
Dude you read my mind! Thank you.
Well, it stewed.
So, it's stew.
Thanks for sjaring, love the high paw part 😚😙
For how long do we cook the meat?
Hi! Thanks for asking--you brown the meat for about 4-5 minutes. Basically you want to see the meat turn from pink to brown :)
@@krazyklinzy looks delicious thank you
what size instead pot do you use?
Hi! It's the 6-quart (Model IP-DUO60)
thank you, its hard to tell What size Everyone uses.