Easy Instant Pot Beef Stew

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  • Servings: 4-6
  • Difficulty: easy
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You won’t need all day to make this hearty beef stew

Recipe by glutenfreelady

Ingredients

  • 1 1/2 pounds
    chuck or stew meat, cut into 1 inch chunks*
  • 1/2 bag
    frozen pearl onions
  • 3
    carrots, peeled and chopped into one inch chunks
  • 1
    large russet potato, peeled and cut into one inch chunks
  • 4 oz
    sliced button mushrooms
  • 1 1/2 cups
    beef stock or broth
  • 3 tablespoons
    tomato paste
  • 1/2 cup
    red wine of choice

  • salt and pepper to taste
  • 1 tablespoon
    Mrs. Dash original seasoning mix*
  • 2 teaspoons
    Italian seasoning*
  • 1/4 to 1/2 cup
    instant potato flakes*
  • 1 tablespoon
    vegatable oil

Cooking Directions

  1. Set instant pot to saute function. Add oil when beep indicates pot is hot
  2. Dump beef chunks into instant pot and saute until slightly browned.
  3. Add stock and wine, and stir to deglaze the instant pot.
  4. Add potato and vegetables and seasonings on top of beef.
  5. Turn off instant pot. Close and lock lid, then set stew function to 35 minutes.
  6. When time is up, carefully release steam. Carefully open the lid of the instant pot.
  7. Use instant potato flakes to thicken stew to desired thickness.

    * do not flour beef before adding to instant pot as this may cause scorching.
    * use any seasoning you like
    * use instant potatoes to thicken the stew instead of flour

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Crockpot Beef Burgundy

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Crockpot Beef Burgundy

  • Servings: 4-6
  • Difficulty: easy
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A warm dish for a winter evening

Recipe by bettycrocker.com

* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs

Ingredients

  • 2 lbs
    beef stew meat
  • 4 medium
    carrots, peeled and sliced 1/4 inch*
  • 1 jar
    pearl onions, drained and rinsed
  • 1 can
    crushed tomatoes with juice
  • 8 oz
    sliced button mushrooms
  • 3/4 cup
    dry red wine*
  • 1 teaspoon
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 teaspoon
    Mrs. Dash original seasoning or to taste*
  • 1/4 teaspoon
    black pepper, or to taste
  • 1/4 cup
    white rice flour

Cooking Directions

  1. Add all ingredients to crock pot except water and rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

Beef Burgundy Stew

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Beef Burgundy stew in the crockpot

  • Servings: 4-6
  • Difficulty: easy
  • Print

Transport yourself to France with this flavorful stew

Ingredients

  • 2 pounds
    stew meat
  • 4 medium
    carrots*
  • 2 medium
    onions, chopped
  • 1 can
    crushed tomatoes, with juice
  • 8 oz
    sliced mushrooms
  • 3/4 cup
    dry red wine*
  • 1 1/2 teaspoons
    salt or to taste
  • 1 teaspoon
    dried thyme
  • 1 tablespoon
    Mrs. Dash original seasoning or to taste
  • 1/4 cup
    rice flour

Cooking Directions

  1. Add all ingredients to crock pot except rice flour.  Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
  2. Remove 1/2 cup of stew broth to a glass measuring cup.  Whisk in 1/4 cup rice flour until a paste is formed.  Turn crock pot to high setting.  Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
  3. Serve over gluten free noodles

* you can use frozen carrots in stead of fresh
* you can use the same amount of beef broth instead of the wine, but I recommend you use the wine for flavor if you can