BEEF STEW | INSTANT POT PRESSURE COOKER | RECIPE | HOW TO

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RECIPE Used for today’s video:
INGREDIENTS
1 1/2 – 2 pounds beef stew meat, trimmed and cut into 1 – 2 inch chunks
1 -2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/3 cup flour (use gluten free flour or arrowroot starch if needed)
cooking oil
1 medium onion, cut into big chunks
3-4 cloves garlic, minced
6 tablespoons tomato paste
2 tablespoons balsamic vinegar or red wine
4 medium Russet potatoes, peeled and chopped into 1 inch chunks
1 big sweet potato, peeled and chopped into 1 inch chunks (leave out if desired)
3 medium carrots, peeled and cut into slices
2 ribs celery, chopped
1/2 star anise (optional but adds SO much flavor – found in the International section or spice aisle)
1-2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)
1 bay leaf
4 cups beef broth, homemade or low sodium
water as needed to cover the vegetables
1-2 tablespoons fresh chopped parsley, for garnish
salt and pepper to taste

INSTRUCTIONS
In a big zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning . Add meat and shake until well coated.
Browning the meat: (feel free to skip to step 5 and add all the ingredients together instead). Set the Instant Pot to SAUTE, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the pot – you may have to work in batches). Transfer browned meat onto a big plate.
put the pot back in the pressure cooker and add onions and garlic and sauté for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pot, about 1 minute.
Add the beef back into the pot along with potatoes, sweet potato, carrots, celery, seasoning, Worcestershire sauce, broth, bay leaf (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water – only as much as needed.
Add the lid on the Instant Pot, press the MANUAL (high pressure) or PRESSURE COOK (high pressure) button and set the timer to 20 minutes.. Allow the Instant Pot to come to pressure – this may take a few minutes. Once the stew has cooked and you hear a beep after 20 minutes, allow the pressure cooker to release naturally for at least 15 minutes. Open the lid and ajust seasonings with salt and pepper if important (discard star anise if used). Serve hot with fresh parsley.
**Optional: To thicken stew: make a slurry by whisking 2 tablespoons of cool water with tablespoons cornstarch or flour (all purpose, gluten free or arrowroot powder). Set the Instant Pot to SAUTE and allow the stew to come to a boil and thicken up.

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