Instant Pot Beef Stew

Searching for the perfect winter dinner recipe: quick, easy, healthy and delicious? Then look no further. Starting with only the ingredients you see below, and with minimal preparation, I was able to serve my family (in about an hour) a meal that tasted like it had been cooking in the oven for at least four.

I simply roughly chopped the vegetables, and threw in the raw stewing beef. Yes. The beef is raw. You do not have to brown it first. Then I added the tomato juice, salt and tapioca. Tapioca acts as the thickener for the sauce. (To be honest, I found a little unused tomato sauce in the fridge. So this time, I watered it down and used it instead. I’m working on reducing food waste, and now I’ll have the tomato juice for the next time I make the stew).

And the result was this incredible meal enjoyed by all. The original recipe is from pinchofyum. The only modification I have made is in adding new potatoes because I can’t imagine a stew without potatoes. Next time, I would also add halved mushrooms. The carrots in my fridge were quite little, and even though I tried to cut them in fairly big chunks, they were VERY tender, so my advice would be to not be afraid to have big pieces of celery, carrot and onion in your pot to maintain their texture. Regardless, the sauce is DIVINE!

The Instant Pot is one of my favourite kitchen tools. I use it several times a week. For example, before I made the stew, I cooked a couple of chicken breasts to add to salads during the week. It took a lot of research before I decided to add this item to my, frankly, already well equipped kitchen, but I haven’t regretted it.

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