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Description
This rich, meaty stew, full of tender vegetables, clocks in at much less time than a stovetop stew, thanks to your electric pressure cooker. Carrots, parsnips, potatoes, and sundried tomatoes contribute hearty, savory flavor and sweetness. For the most tender stew, buy a chuck roast and cut it up yourself, rather than buying cubed stew meat, which can come from a tougher cut. Instead of thickening the stew with flour, which can burn on the bottom of the Instant Pot, sprinkle dry instant mashed potatoes into the gravy right before serving. They meld seamlessly into the sauce to create a velvety, stick-to-your-ribs consistency. Serve the stew with warm French bread to sop up all the delicious juices from the bottom of the bowl. The recipe, which makes 8 cups, is a Yummly original created by Ivy Manning.
Ingredients
- 1 1/2 lb. boneless beef chuck
- 1 1/4 tsp. salt (divided)
- 1/2 tsp. black pepper
- 1 large yellow onion (halved and sliced through the root end)
- 12 oz. small red potatoes (or yellow potatoes)
- 2 large carrots
- 1 parsnip (large, or use another carrot)
- 3 Tbsp. sun dried tomatoes packed in oil (chopped)
- 1 Tbsp. fresh thyme leaves (minced, or 3/4 tsp. dried thyme)
- 1 Tbsp. extra virgin olive oil
- 1/2 cup dry red wine
- 2 cups beef broth
- 1/4 cup instant mashed potatoes (dry, not reconstituted)
- chopped fresh parsley (for serving)
Directions
- Cut beef into 1 1/2-inch pieces and discard any large pieces of fat. Pat meat dry with paper towels and season with 1/2 tsp. salt and the pepper. Set aside. Halve onion through the root end, then slice crosswise. Cut (unpeeled) potatoes in half. Peel carrots and parsnips, then cut into 1-inch chunks. Set vegetables aside. Chop sun-dried tomatoes and mince thyme if you haven’t already.
- Select Saute on the Instant Pot and adjust heat to High. When the hot indicator is displayed, add olive oil to the pot. Add half of the beef. (Don’t crowd the pot, or the meat will sweat instead of brown). Cook without stirring until beef is well browned on the underside, about 4 minutes. Stir and continue to cook until meat is browned all over, about 3 minutes more. Reduce heat if the bottom of the pot begins to scorch. Transfer meat to a plate. Repeat browning with remaining beef, leaving it in the pot.
- Add onion, sun-dried tomatoes, and thyme to the pot and cook, stirring often, until onion begins to wilt, about 4 minutes. Add wine to the pot and simmer for 1 minute, scraping up browned bits on the bottom of the pot. (Be sure to scrape up browned bits, as they could cause the machine to stop with a “burn” error message.) Press Cancel.
NutritionView More
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Calories410Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol75mg25% |
Sodium860mg36% |
Potassium920mg26% |
Protein25g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A80% |
Vitamin C30% |
Calcium6% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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