![]() ![]() Lock the lid, set on “Pressure Cook” mode for 15 minutes. Stir in the browned roast cubes with its juices, beef broth, carrots, and diced tomatoes. Stir in red wine, bring to a boil and simmer for 1 minute. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Transfer browned cubes to a bowl repeat 2 more times with remaining cubes.Īdd onion and garlic to the pot, stir in thyme, remaining 1/2 teaspoon salt and tomato paste. Add 1/3 of the roast cubes in a loose single layer and sear until well browned on one side, about 3 minutes. ![]() Heat the vegetable oil in the Instant Pot set to Sauté mode, medium heat. So delicious and the perfect meal for busy weeknights or a cozy Sunday dinner.Season bottom round roast cubes with 1-teaspoon salt. Or prep it the night before on your Sunday meal prep – and portion it out for work or school lunches.Īll those thick rich and deep flavors get a chance to build even more overnight. So you can make it ahead for a freezer friendly recipe to the next time you are craving beef stew. In fact, I think I love the flavors even more the next day. This Instant Pot Beef Stew recipe makes a big batch with enough for LOTS of leftovers.
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