Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef Stew



Ingredients:
2 pounds boneless chuck roast
3 tablespoons extra-virgin olive oil — divided
2 teaspoons kosher salt — divided
1/2 teaspoon ground black pepper — divided
1 large yellow onion
And so on.

Instructions:
  • First. Cut the chuck roast into 1 1/2-inch cubes, removing any large, tough pieces of fat or gristle.
  • And now, Turn the Instant Pot to SAUTE. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface of the pot), add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl. Add another 1 tablespoon olive oil to the pot. Once hot, add the remaining beef and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Sear the remaining beef. If the pan gets too dry, add a bit more oil as needed.
  • Step 03, While the meat browns, dice the yellow onion. Mince the garlic. Peel the carrots and cut them into 1/2-inch-thick diagonal slices.
  • Complete Instructions: https://www.wellplated.com/instant-pot-beef-stew/



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