I was so ready for this experiment to fail, but when I tasted the sweet numminess of this stew I squealed with delight! This was so fun to make in my new Instant Pot and I will for sure be making it again. Let me know how yours turns out!
This is the recipe that I used to figure out how to make my mom’s beef stew recipe into an Instant Pot recipe. But I’m sure if you followed all the directions on here it would be just as scrummy (ya I see you Great British Baking Show fans out there).
Here is my mom’s recipe that I “follow” (usually adding a little of this and a little of that).
3-4 medium russet potatoes
2 ribs of celery
3-4 medium carrots
4-5 cups beef broth
1-2 cans tomato soup
1 cup if water (I usually use my now empty soup can)
1 can stewed tomotoes (the tomatoes are big so I cut those up sometimes)
1 lb canned beef or beef stew meat
2 tablespoons flour
4 tablespoons butter
as much as you want of Worcestershire sauce (maybe 2 tsp.)
salt and pepper to taste
Other seasonings that might be good are rosemary, thyme, garlic salt or powder.
Season your meat however you want. Flour the meat and stir to coat.
Melt the butter in the instant pot on saute.
Add the meat and brown it on all sides as best you can. The flour might start sticking to the bottom which is ok. Just don’t let it burn. You can scrape any buttery floury areas off once you add the broth.
Add the broth. Keep saute setting on so that the broth heats up.
Dump in all other ingredients. stir.
Set the the Instant pot to High pressure for 35 minutes. Make sure you pressure valve is on sealed.
Sit back and relax.
I like to eat beef stew with Saltine crackers or bread and butter.
(please let me now if there are typos. I’m writing this out at 11:30 at night.)