CLEANING A COFFEE MAKER WITH APPLE CIDER VINEGAR RECIPES

Name: Slow Cooked Lazy Day Beef Stew
Prep time: 10 min
Cook time: 8 h
Yield: 3-4 servings
Cuisine: American
Ingredients: 1 large onion (chopped); 3 garlic cloves (minced); 1 1/2 cups beef or chicken broth; 2 tbsp Worcestershire sauce; 2 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp vinegar (any kind); 1 tsp salt; 1/2 tsp pepper; 1 - 1 1/2 lbs stew beef (fresh or frozen); 3 - 4 red-skinned potatoes (cut into 1 inch pieces); 2 - 3 carrots (cut into 1 inch pieces); 1 cup frozen peas; 2 tbsp cornstarch; 3 tbsp Water; 2 tbsp chopped fresh parsley (optional)

SLOW COOKED LAZY DAY BEEF STEW – INSTANT POT RECIPES

Slow Cooked Lazy Day Beef Stew – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 8 hours

Yield 3-4 servings

Number Of Ingredients 16

Ingredients

1 large onion (chopped)
3 garlic cloves (minced)
1 1/2 cups beef or chicken broth
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp vinegar (any kind)
1 tsp salt
1/2 tsp pepper
1 - 1 1/2 lbs stew beef (fresh or frozen)
3 - 4 red-skinned potatoes (cut into 1 inch pieces)
2 - 3 carrots (cut into 1 inch pieces)
1 cup frozen peas
2 tbsp cornstarch
3 tbsp Water
2 tbsp chopped fresh parsley (optional)

Steps:

Add everything except peas, cornstarch, water and parsley to your Instant Pot.
Set to Slow Cook- 8 hours.
When cook time is finished, Add frozen peas (they will thaw using the residual heat).
Mix cornstarch and water to make a slurry and stir into the stew. Add as much or as little as needed to reach desired consistency.
Garnish with Parsley and enjoy!

INSTANT DUTCH OVEN – BRAISED SHORT RIBS – INSTANT POT RECIPES

Instant Dutch Oven – Braised Short Ribs – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 20 minutes

Cook Time 2 hours

Yield 4-6 servings

Number Of Ingredients 15

Ingredients

2 1/2 lbs Short Ribs (bone in)
3/4 oz porcini mushrooms (dried)
1 oz cremini mushrooms (thinly sliced)
1 1/2 cups pearl barley (washed)
4 thyme sprigs
1 onion (diced small)
3 garlic cloves (minced)
2 tbsp olive oil
4 cups beef stock
2 tsp balsamic vinegar
1 cup Parmesan cheese (grated)
1/3 cup parsley (chopped)
2 tsp lemon zest
salt (to taste)
black pepper (to taste)

Steps:

Boil 2 cups of water in a small pot. Add the porcini mushrooms in the boiled water to soften. When they become soft, take mushrooms out of the water. Keep the water for the braising later. Roughly chop mushrooms.
Select SEAR/SAUTÉ Mode. Press the Temp/Time button to set the time to 30 minutes with the knob. Press START .
Season short ribs with salt and black pepper. When the cooking vessel is hot, place ribs to the bottom and sear both sides until browned (roughly 5 minutes each side).
Take the ribs out and put onto a plate. Discard the grease remaining in the vessel. Be careful, the vessel will be hot. Use silicone gloves to touch the handles.
Add olive oil to the vessel. Sauté onions and garlic until soft for three minutes.
Stir in the cremini mushrooms and porcini mushrooms. Sauté until the liquid released from the mushrooms have evaporated.
Add the left-over liquid from the soaked mushrooms, thyme and beef stock to the pot and place ribs on top. Make sure the ribs are mostly covered with liquid. Press CANCEL .
Close the lid. Select BRAISE MODE. Press the Temp/Time button and set the time to 2 hours. Press START.
After 45 minutes skim any fat from the surface and stir in the barley. Ensure that the barley is fully submerged in the liquid (to help you can place ribs on top to keep the barley submerged).
Wait for 30 minutes and check the ribs, make sure they are very tender and carefully take them out and place onto a plate. Try to leave all the barley in the vessel.
Add the balsamic vinegar and parmesan to the pot, and mix in with the barley until creamy. Add in additional hot broth if needed. Adjust seasoning to taste.
Mix in parsley and lemon zest. Press CANCEL .
Serve the barley mixture on a plate and place the ribs on top. Garnish with chopped parsley.

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