Who doesn’t love beef stew? Tender beef, lots of vegetables, and delicious gravy . . . mmmmmm. I cooked the stew in the Instant Pot, and served it over fluffy mashed potatoes. The biggest challenge will be weather to serve the stew with Mashed Potatoes, Rice, Biscuits, or Dumplings.
INGREDIENTS: Yields 4 Servings
1 lb Beef Tips (or stew beef)
1 Beef Bouillon cube
1 cup Beef Broth
½ cup Red Wine
3 cloves Garlic, chopped or minced
½ cup AP Flour
Rosemary, Parsley, Salt and Pepper to taste
2 mini sweet peppers
1 Tomato, peeled and seeded
1 rib Celery
1 cup each frozen Peas and Corn
Set the Instant Pot on Sauté. When it comes to temperature, drizzle olive oil in the bottom. Sauté the beef until browned.
Add Bouillon, Broth, Wine, Garlic, Flour, and Seasonings. Stir to incorporate. Add all Vegetables except frozen Peas and Corn (which will over cook if you add them now). Cover Pot and set on Stew/Meat Setting. (If you need to thicken the gravy a little more, set the Pot on Sauté with cover off until desired thickness is obtained).
When done, pop the Corn and Peas into the microwave for a couple of minutes, drain all water and add to Stew. Serve.