BEEF STEW WITH CORN RECIPES

Steps:

• Toss the first ten ingredients, up to and including the frozen stew beef, into the Instant Pot. Close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and use the +/– button to get to 25 minutes.
• While it's cooking, cut the potatoes and carrots into 1” pieces, with or without the skins. Make a slurry by stirring the cornstarch into the water until smooth.
• When the pot beeps that it's done, leave it for a 10-minute natural release. Then flip the valve to Venting for a quick release of any remaining pressure and when the pin drops, open the pot.  
• Toss in the potatoes and carrots (not the peas) and gently push them into the liquid. Close the lid again and hit Pressure Cook (or Manual) . Set the cook time to 4 minutes. When it's done, do a quick release - pin drop - open the pot.
• Hit Cancel, then Saute. Give the cornstarch slurry a stir and when the stew is boiling stir in about half the slurry. Boil to thicken it and if you want it thicker, add more of the slurry.
• Hit Cancel and stir in the frozen peas. The heat of the stew will be enough to cook them without turning them to mush. Taste and add salt and pepper if needed. Add the parsley, if using, and You. Are. Done.
• Go back to bed. And I hope you feel better soon.

Steps:

• Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of beef; cook 8 minutes or until well browned, turning to brown on all sides. Place browned beef in a 6-quart electric slow cooker; sprinkle with 1/8 teaspoon salt. Repeat procedure with remaining 1 tablespoon oil, remaining beef, and 1/8 teaspoon salt.
• Add onions to pan; cook 1 minute on each side or until browned. Add onions to slow cooker. Add garlic to pan; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Add 1/2 cup wine, scraping pan to loosen browned bits; cook 2 minutes or until half of liquid evaporates. Add stock and pepper; bring to a simmer. Carefully pour stock mixture into slow cooker; nestle thyme sprigs into liquid. Top beef mixture with mushrooms; scatter carrots over top.
• Cover and cook on LOW for 7 1/2 hours.
• Strain mixture through a colander over a Dutch oven or large skillet; discard thyme sprigs. Bring cooking liquid to a boil; cook 6 minutes or until liquid is reduced to 2 cups. Stir in remaining 3/4 teaspoon salt. Combine remaining 2 tablespoons wine and flour, stirring with a whisk to form a slurry. Stir into cooking liquid; cook 1 minute or until bubbly and thickened, stirring constantly. Pour over beef mixture; toss gently to combine. Garnish with thyme sprigs.
• RUNNERS-UP
• Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 25 to 30 minutes. Remove from heat. Place cooker under cold running water to release pressure. Remove lid. Proceed with step
• Dutch Oven: Using a large Dutch oven, follow instructions through step Cover and bake at 300° for 2 1/2 hours or until beef is tender. Proceed with step