Try this Beef Stew recipe, or contribute your own.
- 1 tsp black pepper
- 2 tbsp parsley
- salt (to taste)
- 2 tbsp coconut aminos
- 1 large onion (diced)
- 1.5-2 lbs beef stew meat
- 1 cupâ homemade vegetable broth
- 5 cloves garlic (chopped or minced)
- 1/4 cup dried chopped onion
- 2 tbsp thyme
- 1 large sweet potato or 2 cups organic red potatoes (cube
- 2 cups carrots
- 2 cups celery
- Carbohydrate 7.29515052220983 g
- Cholesterol 0 mg
- Fat 0.168709191956878 g
- Fiber 1.92433500961465 g
- Protein 0.834745202066408 g
- Saturated Fat 0.0373586532125 g
- Serving Size 1 1 Serving (81g)
- Sodium 424.699434343713 mg
- Sugar 5.37081551259518 g
- Trans Fat 0.0475215909245101 g
- Calories 32 calories
Step-by-step
- Preheat your Instant Pot using the SAUTE function on the display panel.
- While you're waiting for your Instant Pot to preheat generously sprinkle your stew meat with pepper.
- When the display panel reads HOT add 2 tsp of oil and sauté your stew meat until it browns on all edges.
- Add the stew meat, yellow onion, vegetable broth, coconut aminos, garlic, chopped onion, parsley, thyme and black pepper to the pot. Put the lid on, make sure the vent valve is in the SEALING position.
- Using the display panel press the CANCEL button to stop the sauté function. Then press the MEAT/STEW button (it should be preset for 35 minutes) and let the Instant Pot work it's magic!
- When the time is up open the vent valve to quickly release the pressure. Add all the vegetables. Place the lid back on the pot. Using the display panel press the CANCEL button and then press the MANUAL/PRESSURE COOK button. Use the +/- buttons until the display reads 10.
- When the pot has finished cooking open the pressure release valve again. Once the steam has released and the pressure lock has disengaged open the lid and salt to taste. (Because I use homemade vegetable broth and don't add salt this recipes' need for salt will differ depending on what broth you use.) Enjoy!
Ingredient lists rarely account for the physical constraints of your cooking vessel, which becomes painfully obvious when you attempt to double a pressure cooker recipe. Cramming four pounds of beef and an excess of root vegetables past the maximum fill line prevents the appliance from coming to pressure safely. While the standard proportions yield six servings comfortably, multiplying the quantities requires working in sequential batches rather than overloading the chamber. Brown the meat in two separate lots so the surface actually sears instead of steaming in its own accumulated juices.
Scaling down the recipe creates a different mathematical challenge regarding moisture retention. Pressure cookers do not lose liquid to evaporation during operation, meaning that halving the solid ingredients does not automatically require cutting the broth in half. Retain at least three-quarters of the liquid volume to prevent a scorched bottom sensor error from shutting down the cooking cycle prematurely. Whichever batch size you select, remember that vegetables like carrots and celery soften rapidly under high pressure and should be added during the secondary ten-minute cycle rather than the initial cook phase.
Dietary substitutions alter these liquid dynamics further, particularly when swapping homemade vegetable broth for commercial varieties with high sodium content. Coconut aminos introduce savory depth and mild sweetness similar to tamari, but they lack the heavy salt concentration of traditional soy products. Taste the broth only after the final pressure release and allow the stew to rest for five minutes so the flavors coalesce before adjusting the seasoning with kosher salt. If you choose to substitute sweet potatoes with starchy russet potatoes, expect the starches to thicken the cooking liquid noticeably more than red varieties.
Proper storage extends the shelf life of leftover portions significantly if handled correctly. Cool the finished stew down to room temperature within two hours before transferring the contents into airtight glass containers for refrigeration. Stored properly at or below 40 degrees Fahrenheit, the cooked beef and vegetables remain safe to consume for up to four days. Reheat individual portions gently on the stovetop over medium-low heat, splashing a tablespoon of water into the pan if the sauce has thickened too much in storage.
