Vegetable Beef Stew Instant Pot Recipe

Instant Pot Vegetable Beefiness Stew is full of cozy flavor, nurturing ingredients, and is just what y'all demand for a Sunday dinner. Less than 15 minutes of prep time is all y'all demand. Toss it into the Instant Pot or Slow Cooker for ultimate ease!

This cozy Instant Pot Vegetable Beef Stew is just what you need for ane of those stay-within-all-twenty-four hours kind of week. And that is the reality of our electric current situation. Hunkered downwardly and forced to boring down our lives a little bit. I am still finding myself wanting to brand everything in the Instant Pot!

Equally a nutritionist, I love a practiced classic recipe that is comforting, and still vegetable packed. Vegetable Beefiness Stew is one of those dishes that every dwelling cook needs in their repertoire. This item version smells and tastes like pure condolement. Hearty enough to fill the hungriest of bellies, yet nonetheless low-cal plenty to make yous feel good about your nutritious dinner decision.

Let's get right into it!

How to make Instant Pot Vegetable Beef Stew

Versatility is the name of the game when it comes to vegetable beef stew. Don't similar a detail vegetable in this list or tin can't find it your fridge or pantry? Leave information technology out or swap in another!

Ingredients:

• Chuck roast, stew meat, or top sirloin
• yellow onion
• garlic cloves
• tapioca starch, arrowroot starch, or
• frozen peas
• can of diced tomatoes
• carrots
• russet potatoes
• celery
• beef stock
• red wine if you want to get fancy (drink the remaining bottle with your stew!)
• red vino vinegar
• coconut carbohydrate or brown sugar
• dried oregano
• smoked paprika
• salt and pepper
• fresh herbs like thyme or rosemary for garnish

Directions:

1. We start by sautéing the beef in the Instant Pot, to give it a more robust flavor. Toss in the garlic and onion, then add the starch.
2. Toss in the remaining vegetables, the wine, broth, vinegar, spices, and seal the lid. Select the meat/stew function and cook on loftier pressure for 35 minutes. Use a natural release for 15 minutes, and so release any remaining steam.
3. Serve hot with chopped fresh herbs!

For the Slow Cooker:

You tin also brand this in the slow cooker. Brown the meat on the stovetop with the onion and garlic. Stir in the starch to coat. Transfer to the slow cooker, then add together the remaining ingredients. Cook on depression for 8 hours.

Serving/Storing/Freezing/Re-heating:

• Serve: with crusty bread or salad. My favorite go-to is this simple Salad with dijon vinaigrette!
• Store: in the refrigerator for upward to i week. The flavor gets improve subsequently the first day!
• Freeze: for up to 3 months in an air tight container.
• Re-heat: On the stovetop at medium depression, adding in boosted broth if needed.

Instant Pot Vegetable Beefiness Stew

Instant Pot Vegetable Beef Stew is full of cozy flavor, nurturing ingredients, and is just what y'all need for a Sunday dinner. Less than 15 minutes of prep time is all you need. Toss it into the Instant Pot or Ho-hum Cooker for ultimate ease!

Prep Time xv minutes

Cook Fourth dimension 1 hr

Servings vi

Calories 459 kcal

• ii tbsp avocado oil or olive oil
• 2 lbs chuck roast, stew meat, or top sirloin cut into ane inch pieces
• 1 xanthous onion diced
• 2 cloves garlic minced
• iii tbsp tapioca starch*
• i loving cup frozen peas
• ane 14.5 oz can of diced tomatoes with juices
• 4 carrots peeled and diced
• 1 big russet potato peeled and diced
• 1 loving cup diced celery
• 3 cups beef goop
• 1/2 cup cherry-red wine**
• ii tbsp cherry-red wine vinegar
• 1 tbsp kokosnoot sugar or brown sugar***
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 tsp salt plus more to sense of taste
• 1 tsp black pepper

1. Select the saute function on the Instant Pot. Once hot, coat the bottom of the pan with oil. Saute the beefiness until information technology is starting to brownish, about 3 minutes. Toss in the onion and garlic, and cook some other 3 minutes. Select abolish. Coat the beef mixture with tapioca starch and stir.

2. Add the frozen peas, tomatoes, carrots, irish potato, celery, goop, wine, vinegar, sugar, oregano, paprika, table salt, and pepper.

3. Secure the lid. Select the meat/stew function, and cook on high pressure for 35 minutes.

4. Use a natural release for 15 minutes, and then release any remaining steam. Remove the hat.

5. Serve hot. Garnish with optional fresh herbs.

*You can as well use arrowroot starch or corn starch in identify of tapioca

***Cherry-red wine is optional, but a nice flavor. You can omit and add in an additional i/2 loving cup of goop

****Omit the sugar for a Whole30 variation

Calories 459kcal

Fat 23g

Saturated fat 8g

Trans fat 1g

Cholesterol 104mg

Sodium 1396mg

Potassium 1132mg

Carbohydrates 28g

Fiber 4g

Sugar 6g

Protein 34g

Vitamin A 7247%

Vitamin C eighteen%

Calcium 83%

Iron 5%

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Source: https://www.wholesomelicious.com/instant-pot-vegetable-beef-stew/

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