Instant Pot Spicy White Bean, Beef, and Potato Stew
Add everything to the instant pot, set to the meat and stew setting for 35 minutes. Transfer the stew to a baking dish, broil for a few minutes to caramelize the meat and veggies. EAT!
Add everything to the instant pot, set to the meat and stew setting for 35 minutes. Transfer the stew to a baking dish, broil for a few minutes to caramelize the meat and veggies. EAT!
- 2 cups red wine
- 2 leaves
- 1 sweet onion diced
- 1/3 cup tomato paste
- 2 cloves garlic minced or grated
- 4 sprigs fresh thyme
- kosher salt and black pepper
- 4 carrots chopped
- 2 pounds beef chuck fat trimmed and cubed
- 1/2 pound mixed baby potatoes halved
- 3-4 jarred hot chili peppers in oil roughly chopped ((i buy delallo brand))
- 2 tablespoons all-purpose flour or arrowroot powder ((gf option
- 2 cups low sodium beef broth
- 1 can (14 ounce) white beans drained
- 2 cups winter greens such as char kale or spinach
- Carbohydrate 15.6192855590151 g
- Cholesterol 99.7903214 mg
- Fat 27.5887404864445 g
- Fiber 2.34161106309626 g
- Protein 31.6810175837595 g
- Saturated Fat 11.0894397288222 g
- Serving Size 1 1 serving (538g)
- Sodium 433.722200916413 mg
- Sugar 13.2776744959189 g
- Trans Fat 3.65352480327779 g
- Calories 557 calories
Step-by-step
- In the bowl of your instant pot, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper. Seal the instant pot and set to the meat/stew setting for 35 minutes. Preheat the broiler to high.
- Once the instant pot has finished cooking, Transfer the stew to an oven safe pot. Stir in the white beans and greens. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the thyme and bay leaves. Divide the stew between bowls. Serve with bread. Enjoy!
My Go-To Weeknight Wonder: Instant Pot Spicy White Bean, Beef, and Potato Stew
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and satisfying, and that's where this Instant Pot Spicy White Bean, Beef, and Potato Stew comes in. It's become a real lifesaver, a regular fixture on our family dinner rotation, and frankly, a testament to the wonders of modern kitchen technology. The Instant Pot itself is a blessing; its ability to produce hearty, flavourful stews in a fraction of the time it would take on the stovetop is truly transformative. This recipe is so adaptable too – I've tweaked it over time, adjusting seasonings and ingredients to reflect what's in season or what my family craves that week.
The beauty of this stew lies in its simplicity. The ingredients are largely pantry staples, easily accessible and readily available. The prep work is minimal; a quick chop of the vegetables, a toss of the meat and seasonings, and then – the magic of the Instant Pot takes over. Thirty-five minutes later, you have a steaming, fragrant pot of stew ready to be served. The broiling step adds a lovely caramelization to the beef and vegetables, adding a layer of depth and richness that elevates the dish from simply "good" to "unforgettable." My kids, who can be notoriously picky eaters, absolutely devour this stew, and that, for a busy mom, is the ultimate compliment.
I often pair this hearty stew with crusty bread, perfect for soaking up the delicious sauce. A simple green salad on the side adds a touch of freshness to balance the richness of the stew. It's a complete and well-rounded meal that satisfies both body and soul. On busy weeknights, it's my go-to comfort food. The leftovers are equally delightful, making it a practical choice for meal prepping. I often make a double batch on Sunday, ensuring that we have delicious and nutritious meals for the rest of the week.
Beyond the practical advantages, this stew offers a deeply satisfying flavor profile. The blend of spicy chili peppers, savory beef, creamy white beans, and earthy vegetables creates a symphony of tastes and textures. The red wine adds a touch of complexity, while the herbs provide a subtle aromatic background. It's the kind of meal that warms you from the inside out, a comforting embrace on a cold evening, or a perfect pick-me-up after a long day at work. The robust flavors and satisfying texture make it a truly delicious and unforgettable meal.
This Instant Pot Spicy White Bean, Beef, and Potato Stew isn’t just a recipe; it’s a testament to the power of simple, flavorful cooking in a busy life. It’s a meal that brings my family together, nourishes us, and leaves us feeling content and satisfied. It's more than just a dinner; it's a ritual, a celebration of simple pleasures and shared moments around the table. And the best part? Clean-up is a breeze thanks to the Instant Pot! So, if you're searching for a quick, easy, and incredibly delicious weeknight meal, look no further. Give this recipe a try, and I guarantee it will become a cherished staple in your own kitchen.
Variations and Tips:
- Spice Level: Adjust the number of chili peppers to control the spiciness. For a milder stew, use fewer peppers or choose a less spicy variety.
- Vegetable Swap: Feel free to substitute other vegetables like diced bell peppers, mushrooms, or zucchini.
- Meat Swap: While beef chuck works wonderfully, you can substitute other cuts of beef or even use lamb or chicken.
- Bean Swap: Kidney beans or pinto beans can be used in place of white beans.
- Make it a Slow Cooker Recipe: This recipe can easily be adapted for a slow cooker. Simply brown the beef, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
This recipe is a true testament to the power of simplicity and the versatility of the Instant Pot. It's a dish that’s as easy on the cook as it is pleasing to the palate. Give it a try and experience the delicious magic for yourself. Enjoy!
