msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,506
Ms. Mofet's Instant Pot Beef Stew (Pressure Cooker)
3 - 4 lb. Bottom Round, rump or chuck roast
Oil (your favorite oil for sautéing)
All purpose seasoning (or favorite herbs and spices)
Salt
Ground pepper
1/4 - 1/2 cup Flour
10 oz. mushrooms, halved or quartered depending on size
1-1/2 C. water
1/2 C. Burgundy wine
1 envelope dry Beefy Onion (or Onion) soup mix
1 TBSP. Gravy master
Additional oil for browning
Vegetables:
Carrots
Potatoes (red, Yukon, white or your favorite variety), quartered
Celery
Pearl onions
Peas
(or your favorite stew vegetables)
Cut meat into 2 inch cubes
Place flour in Ziploc bag and season with all purpose seasoning, salt and pepper to taste
Add meat and dredge/coat well.
Select Sauté Mode Adjust to "More" and allow to heat.
When pot says hot add oil.
Brown meat several pieces at a time, DO NOT crowd pot.
Remove to bowl as done browning.
Repeat till all meat is done.
When done browning add water and wine to pot and deglaze pot making sure to scrap all brown bits off bottom of pot.
Select Cancel when done deglazing pot.
Add onion soup mix, mushrooms and gravy master to pot.
Stir well.
Add meat and any drippings back to pot.
Lock lid and set valve to sealing.
Select Meat/Stew Mode, Normal (35 minutes) setting.
When pot beeps cycle complete select Cancel and allow a 10 minute natural pressure release.
After 10 minutes turn valve to venting and allow remaining steam to release.
When pin drops remove lid.
Remove meat with slotted spoon.
Add vegetables to pot liquid/broth.
Return meat to pot on top of vegetables.
Lock lid and set valve to sealing.
Select Manual Mode and Adjust (+/-) to 10 minutes.
When pot beeps cycle complete use quick release (QR).
When pin drops remove lid.
If you would like to thicken gravy:
Remove meat and vegetables from pot.
Select Sauté Mode Adjust to More (Boil).
Use a cornstarch and water slurry or softened butter and flour paste. Add to boiling liquid and whisk well to avoid lumps.
Whisk or stir till thickened to your liking.
3 - 4 lb. Bottom Round, rump or chuck roast
Oil (your favorite oil for sautéing)
All purpose seasoning (or favorite herbs and spices)
Salt
Ground pepper
1/4 - 1/2 cup Flour
10 oz. mushrooms, halved or quartered depending on size
1-1/2 C. water
1/2 C. Burgundy wine
1 envelope dry Beefy Onion (or Onion) soup mix
1 TBSP. Gravy master
Additional oil for browning
Vegetables:
Carrots
Potatoes (red, Yukon, white or your favorite variety), quartered
Celery
Pearl onions
Peas
(or your favorite stew vegetables)
Cut meat into 2 inch cubes
Place flour in Ziploc bag and season with all purpose seasoning, salt and pepper to taste
Add meat and dredge/coat well.
Select Sauté Mode Adjust to "More" and allow to heat.
When pot says hot add oil.
Brown meat several pieces at a time, DO NOT crowd pot.
Remove to bowl as done browning.
Repeat till all meat is done.
When done browning add water and wine to pot and deglaze pot making sure to scrap all brown bits off bottom of pot.
Select Cancel when done deglazing pot.
Add onion soup mix, mushrooms and gravy master to pot.
Stir well.
Add meat and any drippings back to pot.
Lock lid and set valve to sealing.
Select Meat/Stew Mode, Normal (35 minutes) setting.
When pot beeps cycle complete select Cancel and allow a 10 minute natural pressure release.
After 10 minutes turn valve to venting and allow remaining steam to release.
When pin drops remove lid.
Remove meat with slotted spoon.
Add vegetables to pot liquid/broth.
Return meat to pot on top of vegetables.
Lock lid and set valve to sealing.
Select Manual Mode and Adjust (+/-) to 10 minutes.
When pot beeps cycle complete use quick release (QR).
When pin drops remove lid.
If you would like to thicken gravy:
Remove meat and vegetables from pot.
Select Sauté Mode Adjust to More (Boil).
Use a cornstarch and water slurry or softened butter and flour paste. Add to boiling liquid and whisk well to avoid lumps.
Whisk or stir till thickened to your liking.
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