INSTANT POT® STEW USING FROZEN MEAT RECIPE | ALLRECIPES
Have you ever planned on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time so I developed this beef stew recipe using frozen meat.
Provided by Bren
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Cook Time 1 hours 25 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Turn on a multi-cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Add onion and garlic; cook and stir until onion begins to soften, about 5 minutes. Pour in red wine and continue cooking until wine has reduced by 1/2, about 3 minutes. Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Add tomato paste and stir. Place frozen meat on top. Add potatoes, carrots, and celery.
- Close and lock the lid. Close the vent. Select Meat/Stew button according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Unlock and remove the lid. Mix water and cornstarch in a small bowl and slowly pour into the pot. Select the Saute function and cook until slightly thickened, 3 to 5 minutes.
Nutrition Facts : Calories 610.5 calories, CarbohydrateContent 65.5 g, CholesterolContent 83.5 mg, FatContent 23.5 g, FiberContent 9.6 g, ProteinContent 33 g, SaturatedFatContent 8.6 g, SodiumContent 809.8 mg, SugarContent 7.1 g
INSTANT POT® BEEF STEW WITH FROZEN MEAT RECIPE | ALLRECIPES
Did you plan on making stew for dinner but forgot to take the meat out of the freezer? This happens to me all the time, so I developed this recipe using frozen meat.
Provided by Bren
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 1 hours 45 minutes
Prep Time 25 minutes
Cook Time 1 hours 5 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil. Cook onions and garlic in the hot oil until soft and translucent, about 5 minutes. Pour in wine and continue sauteing until wine has reduced by half, 4 to 5 minutes.
- Add beef broth, thyme, parsley, oregano, bay leaf, salt, and pepper; stir to combine. Mix in tomato paste. Place frozen meat into the pot and add carrots, potatoes, and celery. Close and lock the lid. Select Meat/Stew function and set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully move the vent to release the remainder of the pressure, about 5 minutes. Unlock and remove the lid.
- Mix water and cornstarch together in a small bowl and pour slowly into the pot. Press the Saute button and cook stew until slightly thickened, about 3 minutes.
Nutrition Facts : Calories 586.3 calories, CarbohydrateContent 49.1 g, CholesterolContent 98.6 mg, FatContent 26.4 g, FiberContent 7.2 g, ProteinContent 36.3 g, SaturatedFatContent 9.4 g, SodiumContent 634.7 mg, SugarContent 5.3 g
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